Originally appeared in Every Day food.
Lemon-Honey Chicken With Olives
1/2 cup lemon juice
1/2 cup low-sodium chicken broth
1/4 cup honey
4 chicken breast halves, bone-in, skin on
2 tablespoons olive oil
2 teaspoons kosher salt
10 sprigs fresh thyme
2 cups mixed large green and black olives
Preheat oven to 350° F.
In a small bowl, whisk together the lemon juice, broth, and honey. Rub the chicken pieces on all sides with the oil and salt. Place the chicken skin-side-up in a roasting pan just large enough to make a single, snug layer. Pour the seasoned broth mixture over the chicken and tuck the thyme among the pieces. Bake for 45-50 minutes or until chicken is tender.
Makes 4 servings
