Description
A flavorful roasted garlic butter chicken served with a zesty lemon olive dressing and topped with creamy goat cheese. This recipe combines juicy chicken thighs or breasts with fresh herbs, charred lemon, and a vibrant dressing for a delicious Mediterranean-inspired main course.
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
- 4 cloves garlic, whole
- 6 slices salted butter (4 tablespoons, sliced into 6 pieces)
Lemon Olive 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
- 2 cloves garlic, finely chopped and mashed into a paste
- 4 ounces goat cheese, broken into chunks
Instructions
- Preheat Oven: Preheat the oven to 425 degrees F to prepare for roasting the chicken and aromatics.
- Prepare Chicken: On a rimmed baking sheet, combine the chicken pieces with 2 tablespoons olive oil, 2 finely chopped garlic cloves, 1/4 cup chopped parsley, 2 tablespoons chopped oregano, and generous salt and pepper. Toss well to evenly coat the chicken. Arrange the halved lemons and whole smashed garlic cloves around the chicken. Add one slice of butter on each piece of chicken.
- Roast: Transfer the baking sheet to the oven and roast for 45 minutes or until the chicken is cooked through and the lemons are charred. Watch the lemon slices and garlic cloves carefully to prevent burning.
- Make Dressing: In a bowl, combine the remaining 1/3 cup olive oil, 3/4 cup parsley, 2 tablespoons oregano, chopped basil, olives, vinegar, and fish sauce if using. Mix well.
- 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 but discarding seeds. Add half of the chopped lemon to the dressing. Finely chop or mash the roasted garlic into a paste and stir it into the dressing. Season with crushed red pepper flakes and salt to taste, adjusting lemon quantity as desired.
- Serve: Plate each piece of roasted chicken, top with chunks of goat cheese, and spoon the lemon olive dressing over the top. Enjoy warm.
Notes
- You can use chicken thighs or breasts, bone-in or boneless. Adjust cooking time accordingly; bone-in chicken requires an additional 10-15 minutes.
- Keep an eye on the lemons and garlic during roasting to prevent burning and bitterness.
- Fish sauce adds depth but can be omitted for a milder dressing or vegetarian preference.
- The goat cheese adds creaminess and a tangy flavor; substitute with feta if preferred.
- The dressing can be prepared ahead and stored in the refrigerator for freshness.
Nutrition
- Serving Size: 1 chicken piece with dressing
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
