Roasted Garlic Butter Chicken With Lemon Olive Dressing. Recipe

I reimagined the classic roast into Lemon And Herb Roasted Chicken, an easy, flavorful weeknight meal that also makes a striking dish for guests.

I’ve been messing with a Roasted Garlic Butter Chicken recipe that takes the classic roast and gives it some teeth. Think golden, crisp skin and a rich roasted garlic butter that sneaks into every nook of the bird, leaving little pockets of savory goodness.

It’s an easy weeknight flex that also reads like a dinner party move, the kind of thing I’ll cook when I want to impress but not stress, kinda like those Half Baked Harvest Garlic Butter Chicken ideas I keep trying to top. If you’re into Easy Sheet Pan Dinners, this one will surprise you.

Ingredients

• Chicken: Whole chicken gives protein and iron, moist when roasted, skins get crispy and tasty.
• Garlic: Roasted garlic becomes sweet and mellow, adds depth, also has immune boosting compounds.
• Butter: Butter adds richness and calories, helps brown skin, gives silky mouthfeel and flavor.
• Olive oil: Olive oil is heart healthy, brings fruity notes and smooth texture to dressing.
• Lemon: Lemon gives bright acidity, cuts richness, adds vitamin C and fresh tang.
• Kalamata olives: Kalamata olives are salty and briny, lend umami and complexity to the sauce.
• Thyme, rosemary and shallot: Thyme, rosemary and shallot give herbaceous and oniony notes, light fragrant lift.
• Parsley: Parsley adds fresh green zip and some vitamin K, brightens each bite.

Ingredient Quantities

• Chicken
  • 1 whole chicken (about 3 1/2 to 4 pounds)
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

• Roasted garlic butter
  • 4 tablespoons unsalted butter, softened
  • 1 head garlic
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1/2 teaspoon smoked paprika (optional)

• Lemon olive dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 2 tablespoons chopped Kalamata olives, pitted
  • 1 small shallot, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

• To finish
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley for garnish

How to Make this

1. Preheat oven to 425°F (220°C). Pat the chicken very dry with paper towels, then season the cavity and the outside with the 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper; tuck or tie the legs so it cooks evenly.

2. Prep the head of garlic: slice off the top to expose the cloves, place on a square of foil, drizzle with 1 tablespoon of the extra virgin olive oil reserved for the butter mixture, wrap and roast on the middle rack for 35 to 45 minutes until cloves are soft and caramelized; you can roast it in the oven at the same time as the chicken.

3. While the garlic roasts, make the roasted garlic butter: mash the soft roasted cloves into the 4 tablespoons softened unsalted butter, stir in the 3 cloves minced garlic, the remaining 1 tablespoon extra virgin olive oil, 1 tablespoon chopped thyme, 1 tablespoon chopped rosemary, 1 teaspoon lemon zest and the 1/2 teaspoon smoked paprika if using; mix well, taste and adjust.

4. Gently loosen the skin over the breasts and thighs with your fingers and smear most of the garlic butter under the skin so it sits on the meat, smooth the rest over the top of the skin; tuck the roasted garlic head into the cavity for extra flavor if you want.

5. Roast the chicken on a rack in a shallow pan at 425°F (220°C) for about 60 to 75 minutes for a 3 1/2 to 4 pound bird, or until an instant read thermometer in the thickest part of the thigh reads 165°F (74°C). Tip: baste once or twice with pan juices if you like, but you don’t have to.

6. While the chicken roasts make the lemon olive dressing: whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons chopped Kalamata olives, 1 small minced shallot, 1 teaspoon Dijon mustard, 1 teaspoon honey if you want a touch of sweetness, 1 tablespoon chopped fresh parsley, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; taste and adjust.

7. When the chicken is done remove it from the oven and let it rest 10 to 15 minutes, this keeps it juicy; squeeze any extra roasted garlic from the head into the pan juices and stir it into the juices or into a spoonful of the dressing for extra garlic punch.

8. Carve the chicken and arrange on a platter, drizzle a little of the lemon olive dressing over the carved pieces and spoon some pan juices or garlic butter over the meat so it stays glossy and flavorful.

9. Finish with lemon wedges and the remaining 2 tablespoons chopped fresh parsley for garnish, serve the extra dressing on the side and enjoy, it’s a great weeknight meal that still feels fancy for guests.

Equipment Needed

1. Roasting pan with a rack, big enough for a whole chicken
2. Instant-read thermometer, so you hit 165°F (74°C) in the thigh
3. Aluminum foil, to roast the garlic and cover if you need to tent the bird
4. Chef’s knife, for trimming and carving, it’s worth having a sharp one
5. Large cutting board, stable and roomy for carving
6. Small mixing bowl and a whisk, for the lemon-olive dressing
7. Measuring cups and spoons, for the butter, oil and seasonings
8. Rubber spatula or spoon, to mash the roasted garlic and spread butter under the skin

FAQ

Roasted Garlic Butter Chicken With Lemon Olive Dressing. Recipe Substitutions and Variations

• Whole chicken
  • About 3.5 to 4 pounds of bone in skin on chicken pieces like thighs and drumsticks; cooks similarly, watch internal temp to 165 F
  • Spatchcock or butterflied chicken of similar weight; cooks faster and browns more evenly
  • About 3 pounds boneless chicken breasts; reduce roasting time and watch so they dont dry out
• Roasted garlic butter
  • Replace unsalted butter with equal amount ghee or clarified butter for higher smoke point and a nutty note
  • Use extra virgin olive oil instead of butter for a dairy free version, mix with the roasted garlic and herbs
  • Swap roasted head garlic with 2 to 3 tablespoons jarred roasted garlic or garlic paste if youre short on time
  • If using salted butter, cut back on the kosher salt in the chicken
• Kalamata olives in the dressing
  • Chopped Castelvetrano olives for a milder, buttery olive flavor
  • Chopped green olives or Nicoise olives for briny but less intense taste
  • 1 tablespoon capers for a bright, briny pop if you want smaller bits
  • Chopped sun dried tomatoes for a sweet salty alternative
• Dijon mustard
  • Whole grain mustard same amount for texture and similar tang
  • Stone ground or spicy brown mustard for more bite
  • Quick sub: 1/2 teaspoon dry mustard plus 1/2 teaspoon water if you have no prepared mustard

Pro Tips

– Dry brine early for better skin and flavor: salt the bird and let it sit uncovered in the fridge for at least an hour or up to overnight, this pulls moisture out then reabsorbs it so the skin crisps way better and the meat tastes deeper. Dont skip the fridge time if you can, even a couple hours helps a lot.

– Make the garlic butter extra spreadable: mash the roasted cloves really well and let the butter warm to room temp so it slides under the skin without tearing it, if it seems too stiff stir in a teaspoon or two of olive oil. When you loosen the skin work with your fingers, not a knife, go gentle so you dont make holes and the butter stays right on the meat.

– Use an instant read thermometer and plan for carryover cooking: pull the chicken when dark meat hits about 160 to 162F, tent loosely with foil and let rest 10 to 15 minutes, the temp will climb to safe levels while keeping juices locked in. If you overcook to a high temp itll dry out, so trust the thermometer not the clock.

– Turn pan juices into a quick glaze: while the bird rests, skim any fat, then heat the juices with a spoonful of the roasted garlic or a bit of the lemon-olive dressing to make a glossy sauce. Spoon that over carved pieces just before serving so the skin stays shiny and the meat tastes saucy, not greasy.

– Make the dressing ahead and taste for balance: let the lemon, olives and shallot sit 10 to 20 minutes so flavors marry, then adjust with more lemon or a touch more honey if it needs brightening. If it seems too sharp, a tiny pinch of salt or a drop more oil will calm it down, dont be afraid to tweak.