Description
This Roasted Garlic Butter Chicken with Lemon Olive Dressing is a flavorful, herb-infused dish featuring tender roasted chicken thighs or breasts enhanced with garlic, fresh herbs, and a zesty lemon olive dressing. Perfectly roasted and topped with creamy goat cheese, it is a delightful meal for any occasion.
Ingredients
Scale
Chicken and Roasting Ingredients
- 6 boneless chicken thighs and/or breasts, skin on or off
- 2 tablespoons extra virgin olive oil (for roasting)
- 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
- 4 cloves garlic, whole
- 6 slices salted butter (4 tablespoons total)
Dressing Ingredients
- 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 to 1 teaspoon crushed red pepper flakes
- 1 lemon, sliced (for charred slices)
- 6 cloves garlic, whole (for roasting and dressing)
- 4 ounces goat cheese, broken into chunks
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the chicken and aromatics.
- Prepare Chicken for Roasting: On a rimmed baking sheet, combine chicken pieces with 2 tablespoons of olive oil, the finely chopped garlic cloves, 1/4 cup chopped parsley, 2 tablespoons chopped oregano, and a generous pinch of kosher salt and black pepper. Toss everything together well to coat evenly. Arrange the halved lemon, sliced lemon, and whole smashed garlic cloves around the chicken. Place one slice of butter on each piece of chicken.
- Roast Chicken: Transfer the baking sheet to the oven. Roast for 45 minutes, or until the chicken is fully cooked through and the lemons are charred on the edges. Monitor the lemon slices and garlic cloves to prevent burning.
- Make the Dressing: While the chicken roasts, combine the remaining 1/3 cup olive oil, 3/4 cup chopped parsley, 2 tablespoons chopped oregano, chopped basil, chopped green olives, vinegar, and fish sauce if using, in a bowl. Stir until well mixed.
- Prepare Lemon and Garlic for Dressing: Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices (including the rind), discarding any seeds. Mash the garlic cloves into a paste. Add half of the chopped lemon and the garlic paste into the dressing. Season with crushed red pepper flakes and salt to taste. Adjust lemon quantity to preference.
- Serve: Plate each piece of roasted chicken, spoon the lemon olive dressing over the top, and garnish with chunks of goat cheese for a creamy contrast.
Notes
- You can use either chicken thighs or breasts, skin on or off. Choose similar sizes for even cooking.
- If using bone-in chicken, increase roasting time by 10-15 minutes depending on size for full doneness.
- Keep a close eye on lemon slices and garlic cloves while roasting to avoid burning and bitterness.
- Fish sauce in the dressing is optional but adds a nice depth of umami flavor.
- For a dairy-free variation, omit the goat cheese or substitute with a vegan cheese alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
