1 (3- to 4-pound) whole chicken, giblets discarded
3 tablespoons olive oil
1 tablespoon lemon zest
1½ teaspoons kosher salt, divided
½ teaspoon ground black pepper
6 cloves garlic, smashed
3 tablespoons fresh thyme leaves
3 lemons, sliced
1½ cups drained olive salad*
Garnish: fresh thyme sprigs
Instructions
Preheat oven to 425°. Lightly spray a rimmed baking sheet with cooking spray.
Place chicken breast side down with legs toward you. Using sturdy scissors, cut along either side of backbone to remove it, cutting through rib bones as you go. Open chicken out, and turn over. Flatten breastbone with the heel of your hand so the meat is all one thickness. Rub chicken with oil.
In a small bowl, combine lemon zest and 1 teaspoon salt. Lift breast skin of chicken, and spread zest mixture on breast. Rub chicken with remaining ½ teaspoon salt and pepper. Sprinkle garlic and thyme leaves on chicken. Place, breast side up, on prepared pan. Arrange lemon slices around chicken.
Bake for 45 minutes. Top with olive salad, and bake until an instant-read thermometer inserted in thickest portion registers 165°, about 15 minutes more. Serve with roasted lemons. Garnish with thyme sprigs, if desired.
Notes
*We used Boscoli Italian Olive Salad.
Recipe by Louisiana Cookin' at https://louisianacookin.com/elegant-holiday-feast-christmas-2022/