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Servings Per Recipe: 4
Amount Per Serving
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Rinse the chicken and pat it dry with paper towels. Place it in a roasting pan or 9-by-13-inch baking dish.
In a small bowl, combine the honey, shallot, oil, 1 teaspoon of the salt, 1/4 teaspoon of the pepper, lemon zest and juice, olives, and garlic.
Pour the lemon mixture over the chicken and turn to coat. Scatter the thyme sprigs over the top.
Refrigerate, covered, for at least 1 hour or overnight. Heat oven to 425° F. Season the chicken with the remaining salt and pepper.
Place the cauliflower (if using) around the chicken and spoon the lemon mixture over the top.
Roast until the chicken is golden brown, about 20 minutes. Reduce heat to 375° F.
Continue to roast until the chicken is cooked through, about 4O minutes more. Spoon the olives and pan juices over the chicken and serve.
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