Roasted Chicken with Green Olive, Lemon, and Thyme Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a large baking tray or dish with a little of the olive oil.

2. 2

   In a bowl, combine the green olives, garlic, lemon zest, fresh thyme, breadcrumbs, 1 tablespoon olive oil, honey, and a pinch of black pepper until you have a moist, crumbly mixture.

3. 3

   Pat the chicken thighs dry with paper towels and season them on both sides with the salt and the remaining black pepper.

4. 4

   Place the chicken on the tray. Brush the top of each piece with Dijon mustard and spread the olive mixture over it, pressing gently to form the crust.

5. 5

   In the same bowl used for the crust, toss the red onion and zucchini with the lemon juice and the remaining 2 tablespoons of olive oil. Add an extra pinch of salt if desired.

6. 6

   Arrange the red onion and zucchini around the chicken in a single layer so they roast evenly.

7. 7

   Bake for 35 to 40 minutes at 220 °C / 425 °F, until the chicken is fully cooked, the crust is golden, and the vegetables are tender with lightly toasted edges.

8. 8

   Remove from the oven and let rest for 5 minutes before serving so the chicken juices can redistribute. Serve the chicken with the roasted red onion and zucchini, spooning over any tray juices.