Roast Chicken With Olives, Garlic, And Thyme

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Basic Vinaigrette

1 3 1/2-pound chicken, cut into pieces

3/4 cup Basic Vinaigrette

Zest of 1 lemon, slivered

1 cup oil-cured black olives, pitted

5 cloves garlic, thinly sliced

1 small bunch fresh thyme

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

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