• Halve 1/2 cup olives. Combine in a medium bowl with potatoes. Toss with 2 tbsp mustard and the olive brine. Spread evenly on foil-lined toaster oven tray.

  • Very finely chop remaining olives. Stir with 1 tbsp mustard and the thyme. Rub mixture under skin of chicken breasts. Pat chicken dry and rub with oil. Sprinkle all over with salt and pepper. Truss legs.

  • Place chicken breast side down on top of potato mixture. Roast in toaster oven at 450° (or on Rotisserie setting) for 40 min, then turn breast side up. Roast 30 to 40 min more, until potatoes are tender and chicken reaches 165°. Rest chicken 10 min, then carve.

Nutrition Facts

439 calories; 12 g total fat; 1158 mg sodium. 29 g carbohydrates; 49 g protein;