Description
This Roasted Garlic Butter Chicken with Lemon Olive Dressing is a flavorful and juicy chicken dish roasted to perfection with aromatic garlic and butter, complemented by a zesty lemon olive dressing and creamy goat cheese. Perfect for an easy yet elegant dinner.
Ingredients
Units
Scale
Chicken and Roasting
- 6 boneless chicken thighs and/or breasts, skin on or off (choose similar sizes for even cooking)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- kosher salt and black pepper, to taste
- 1 lemon, halved
- 1 lemon, sliced
- 4 tablespoons salted butter, sliced into 6 pieces
- 4 whole garlic cloves, smashed
Dressing
- 1/3 cup extra virgin olive oil
- 3/4 cup fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- 1 cup fresh basil, chopped
- 1/2 cup green olives, roughly chopped
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 tablespoon fish sauce (optional)
- 1/2-1 teaspoon crushed red pepper flakes
- remaining chopped lemon from sliced lemon (about half)
- garlic paste made from smashed garlic
- salt, to taste
To Serve
- 4 ounces goat cheese, broken into chunks
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the chicken.
- Prepare Chicken: On a rimmed baking sheet, combine chicken with 2 tablespoons olive oil, 2 finely chopped garlic cloves, 1/4 cup chopped parsley, 2 tablespoons chopped oregano, and a large pinch each of kosher salt and black pepper. Toss well to coat evenly, then arrange lemon halves, lemon slices, and smashed garlic cloves around the chicken. Add one slice of butter on top of each chicken piece.
- Roast Chicken: Place the baking sheet in the preheated oven and roast for 45 minutes until the chicken is fully cooked and the lemons are charred. Monitor the lemons and garlic to prevent burning.
- Make the Dressing: In a bowl, mix together the remaining 1/3 cup olive oil, 3/4 cup parsley, 2 tablespoons oregano, chopped basil, chopped olives, vinegar, and fish sauce if using. Finely chop the charred lemon slices (discard seeds) and add half to the dressing. Mash the roasted garlic cloves into a paste and stir into the dressing. Season with crushed red pepper flakes and salt. Adjust lemon quantity to taste.
- Serve: Remove charred lemons and garlic from the baking sheet. Serve each chicken piece topped with goat cheese chunks and spoon the lemon olive dressing over the top for a bright and savory finish.
Notes
- You can use bone-in or boneless chicken thighs or breasts; bone-in will require 10-15 minutes additional cooking time.
- If using bone-in chicken, ensure similar sizes for even cooking and verify doneness with a meat thermometer (165°F internal temperature).
- Fish sauce is optional but adds depth to the dressing; omit for a milder flavor.
- Watch the lemon slices closely during roasting to prevent burning which can add bitterness.
- For a saltier flavor, use salted butter; if preferred, unsalted butter can be substituted with added salt to taste.
- The goat cheese adds creaminess and tang, but it can be omitted or replaced with feta for a different texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
