5 lb Roasting chicken, cut up
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 Pitted Green Olives
To Taste Kosher Salt and freshly ground Black Pepper
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, remaing 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. Reduce the pan juices by half. Plate chicken over polenta, drizzled with the pan reduction, garlic slices and olives.