Description
A flavorful roasted garlic butter chicken recipe served with a bright lemon olive dressing and topped with creamy goat cheese. This dish combines juicy roasted chicken thighs or breasts with a herbaceous, tangy sauce perfect for an elegant yet easy main course.
Ingredients
Scale
Chicken and Roasting Ingredients
- 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, to taste
- black pepper, to taste
- 1 lemon, halved
- 4 whole garlic cloves, smashed
- 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)
- 1/2-1 teaspoon crushed red pepper flakes
- 1 lemon, sliced (for chopping into dressing)
- Remaining roasted garlic cloves, finely chopped or mashed into a paste
- 4 ounces goat cheese, broken into chunks
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit to prepare for roasting the chicken and aromatics.
- Prepare the chicken: On a rimmed baking sheet, toss the chicken pieces with 2 tablespoons olive oil, finely chopped garlic, chopped parsley, chopped oregano, salt, and pepper until well coated. Arrange the lemon halves and smashed garlic cloves around the chicken. Place one slice of butter on each chicken piece.
- Roast the chicken: Transfer the baking sheet to the oven and roast for 45 minutes, or until the chicken is cooked through and the lemons are charred. Monitor frequently to prevent the lemon slices and garlic from burning.
- Make the lemon olive dressing: In a bowl, combine the remaining 1/3 cup olive oil, 3/4 cup parsley, 2 tablespoons oregano, basil, olives, vinegar, and fish sauce if using. Remove the charred lemon slices and garlic cloves from the sheet, finely chop the lemon slices including the rind (discard seeds), and add half to the dressing. Mash the roasted garlic into a paste and stir into the dressing. Season with crushed red pepper flakes and salt to taste, adding more lemon if desired.
- Serve: Plate each piece of roasted chicken, spoon the lemon olive dressing generously over, and top with chunks of goat cheese for a creamy, tangy finish.
Notes
- You can use either chicken thighs or breasts, bone-in or boneless; adjust cooking time accordingly. Bone-in pieces typically require 10-15 minutes more cooking.
- Watch the lemon slices and garlic cloves closely while roasting to prevent burning; you can remove them early if needed.
- Fish sauce is optional but adds a depth of umami; omit if you prefer a vegetarian-friendly version (though the recipe contains chicken).
- Ensure all herbs are fresh for the best flavor in the dressing.
- Use salted butter to enhance richness and seasoning; unsalted butter can be substituted with a pinch of extra salt.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 700 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
