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Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
In a small bowl, combine the vinaigrette with the lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
Heat oven to 425 degrees F. Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375 degrees F. Continue to roast until the chicken is cooked through, about 40 minutes more.
Spoon the olives and pan juices over the chicken and serve.
This recipe has the following nutrient totals:
Protein 106 g
Carbohydrates 5.35 g
Iron 0.35 mg
Fiber 0.41 g
Calcium 0 mg
(plus many more nutrients)
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