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  • Chicken:
  • 1 (3-pound) whole roasting chicken
  • 2 teaspoons DeLallo Sea Salt Grinder
  • 1 teaspoon pepper
  • 1 lemon, halved
  • 5 sprigs of thyme
  • 6 tablespoons DeLallo Modenacrem Balsamic Glaze
  • Olives:
  • 1 (7-ounce) package DeLallo Jumbo Pitted Calamata Olives
  • 1 (7-ounce) package DeLallo Pitted Castelvetrano Olives
  • 1 (4-ounce) jar DeLallo Nonpareil Capers
  • 3 lemons, sliced in rounds
  • 1 tablespoon fresh chopped thyme
  • 4-5 thyme sprigs
  • 1 tablespoon DeLallo Extra Virgin Olive Oil


  1. Preheat oven to 450 F. Rinse the chicken, and then dry it well (inside and out) with paper towels.
  2. Salt and pepper the inside of the chicken and add the lemon halves and thyme sprigs. Truss the whole bird with kitchen twine. Place the chicken in a roasting pan and brush with 2 tablespoons balsamic glaze. Roast for 15 minutes.
  3. Reduce heat to 350F. Brush the chicken with 2 more tablespoons of balsamic glaze. Roast another 40 minutes, or until the internal temperature reaches 150 F.
  4. Remove the chicken from the oven and brush with remaining 2 tablespoons of balsamic glaze. Allow to rest.
  5. Meanwhile, return the oven heat to 450 F. In a mixing bowl, toss together the olives, capers, lemon slices, thyme, thyme sprigs and olive oil. Transfer to a baking sheet and roast for 10-15 minutes.
  6. Remove olives from the oven. Transfer chicken to a serving dish. Serve garnished with olives.