Lemon & Garlic Roasted Chicken

Ingredients 

5 lb        Roasting chicken, cut up, skins on 
2            Lemons
1/2 cup  Crisp White Wine
2 TBSP   INFUSED Garlic Olive Oil
2 TBSP   INFUSED Lemon Olive Oil
6 cloves Garlic, thinly sliced 
1 tsp        Fresh Thyme 
1/2 cup    INFUSED Lemon Stuffed Olives 
To Taste    Kosher Salt and freshly ground Black Pepper

Directions

 Preheat the oven to 375. 
Wash the chicken and pat dry.  Season generously with salt and pepper.   Arrange chicken in a single layer in a large roasting pan with the larger pieces on the outside and smaller pieces in the center.  
Using a blender or food processor,  blend together until smooth the wine, juice from one lemon, Garlic and Lemon Olive Oils, one garlic clove.   Season to taste with salt and black pepper. 
Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken  Arrange the sliced garlic, remaining sliced lemon and olives around the chicken pieces.  Sprinkle with thyme leaves and additional pepper if desired. 
Roast  for 30-35 minutes until chicken is golden brown or until a digital thermometer inserted in to the middle of the thickest piece of chicken registers 165 degrees.
Remove chicken from pan.   Bring liquids up to boiling and cook until the pan juices are reduced by half.   Plate chicken, drizzled with the pan reduction, garlic slices and olives.   

This recipe is perfect with our Leek & Blue Cheese Polenta.