garlic butter chicken

February 16, 2021/

garlic butter chicken is even BETTER than it sounds!

Another Half Baked Harvest recipe for you!

I had a screenshot of this recipe saved on my phone so that there’d be NO way for me to forget to make it.

And it was DELICIOUS.

This is one of those recipes that is heavy on the prep but then very quick when it comes to the actual cooking. Which, now that I know that, makes a big difference. Because as I was doing all the prep I was thinking, there’s no way I’m going to make this again.

It’s a LOT of chopping herbs.

But I promise it’s worth all that prep – this dish, this DRESSING – so, so good.

As always, please visit the original recipe; I only made a couple of minor changes to this one:

1.I eliminated the olives – I realized I REALLY don’t like olives. And I skipped the fish sauce.

2.I – again – swapped out the goat cheese and used feta instead.

3.I used half thighs, half boneless breasts to accommodate everyone’s preferences.

Let me know if you try this – you MUST try this!

Garlic Butter Chicken
barely adapted from Half Baked Harvest

4 skin-in, bone-in chicken thighs + 2 skinless, boneless breasts (you want about 2 pounds total)
1/3 cup + 2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced, + 2 whole cloves, smashed
1 cup chopped parsley, divided
1/4 cup chopped oregano, divided
2 lemons, 1 cut in half and the other sliced
1/2 stick (4 tablespoons) butter, cut into as many pieces as you have chicken
1 cup chopped basil
2 tablespoons white wine vinegar
pinch of red pepper flakes
4 ounces feta, cut into chunks

Pre-heat the oven to 425 degrees. Place the chicken, 2 tablespoons of the olive oil, the minced garlic, 1/4 cup of the parsley, and half the oregano on a baking sheet. Toss well to thoroughly coat the chicken, arrange in a single layer and season with salt and pepper. Place all of the lemons and the smashed garlic cloves around the chicken, and put a slice of butter on top of each piece.

Bake for 35 – 45 minutes or till the chicken is cooked through (if the lemon slices or garlic starts to get too charred, remove as needed and set aside).

While the chicken is baking combine the remaining 1/3 cup of olive oil along with the parsley, oregano, basil and vinegar.

When the chicken comes out of the oven place the lemon slices and garlic cloves on a cutting board. Finely chop the lemon slices (yes, you’ll be chopping the rinds – it works, trust me!), discard the seeds and add half to your dressing. Finely chop the garlic (it will turn into a paste) and add to the dressing. Season with the crushed red pepper and salt, taste and add more of the chopped lemon if needed (I added all of it).

Serve the chicken topped with the dressing and feta.

(print this recipe)

This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/02/16/garlic-butter-chicken/

About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.