Description
A flavorful roasted garlic butter chicken recipe served with a zesty lemon olive dressing and creamy goat cheese, perfect for a delicious and aromatic main course.
Ingredients
Scale
Chicken and Roasting
- 6 boneless chicken thighs and/or breasts, skin on or off
- 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
- 4 whole garlic cloves
- 6 slices butter (about 4 tablespoons salted butter)
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
- 1 lemon, sliced
- 4 ounces goat cheese, broken into chunks
- 4 cloves garlic, whole for roasting plus 2 finely chopped (total 6 cloves)
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for roasting the chicken and aromatics evenly.
- Prepare Chicken: On a rimmed baking sheet, combine chicken, 2 tablespoons olive oil, finely chopped garlic, parsley, oregano, kosher salt, and black pepper. Toss well to coat the chicken evenly. Arrange lemon halves, whole garlic cloves, and slices of butter on and around the chicken pieces.
- Roast Chicken: Roast the chicken in the preheated oven for 45 minutes until cooked through and the lemons and garlic are nicely charred. Monitor frequently to prevent burning of lemon slices and garlic cloves.
- Make Dressing: While chicken roasts, combine remaining 1/3 cup olive oil, parsley, oregano, basil, chopped olives, vinegar, and optional fish sauce in a bowl. Set aside to allow flavors to meld.
- Prepare Lemon and Garlic for Dressing: Remove charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices (including rind, discarding seeds) and mash the roasted garlic into a paste. Stir lemon and garlic into the dressing mixture, then season with crushed red pepper flakes and salt to taste. Adjust lemon quantity for desired tartness.
- Serve: Plate each chicken piece topped with goat cheese chunks and spoon the lemon olive dressing over the chicken for a bright and savory finish.
Notes
- You may use bone-in or boneless chicken thighs or breasts; bone-in will require 10-15 minutes extra cooking time depending on size.
- Keep an eye on the roasting lemons and garlic cloves during oven time to avoid burning.
- Fish sauce in the dressing is optional but adds an umami depth; omit for vegetarian preference.
- Use fresh herbs for best flavor in both the chicken and dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
