Roasted Lemon Butter Chicken with Pistachio Olive Sauce
Roasted Lemon Butter Chicken with Pistachio Olive Sauce. Sharing an easy dinner for Thursday night...all on ONE sheet pan! This recipe is loaded with flavor. It’s a little lemony. A little tangy. A little salty. And even a little herby. There’s the buttery chicken alongside crispy roasted croutons and goat cheese. Then it’s topped with a lemony pistachio and green olive sauce. Guys this olive sauce is addicting...so I like to go heavy on the topping. It’s also amazing when you pair it with those crunchy croutons. This sheet pan dinner is super easy and it’s kind of got it all. Best part?! It’s absolutely delicious !!
Another chicken recipe tonight. I don’t know what it is, but we’ve been into the chicken recipes this month. For one thing, they’re super easy because most of them are either skillet meals or sheet pan meals. Which you really can’t go wrong with an easy dinner on a weeknight.
Another reason for the chicken recipe kick is because we’ve been getting a little more creative with them. Simple dishes that we recreate with so many flavors and vibrant colors. This one definitely has tons of fun flavors and is super colorful. It’s also a great recipe for healthy…ish January…but hey, healthy January is almost over right?! So we added some crispy croutons because a little carbs never hurts!
Anyway, you guys need to try this chicken. Especially if you’re an olive lover like me. If you don’t like olives, you can totally have the chicken just by itself. It’s buttery and herby and super delicious on it’s own.
Happy almost Friday guys !!
Ingredients
For the Chicken
1/2 pound thick-cut sour dough or tuscan bread; torn into pieces
4 shallots; quartered
2 lemons; quartered lengthwise
1/4 cup olive oil
salt and pepper
6 - 8 chicken thighs
2 tablespoons parsley; chopped
2 tablespoons fresh oregano; chopped
3 tablespoons butter; sliced into 6 - 8 pieces
4 ounces goat cheese; cut into chunks
For the Pistachio Olive Sauce
1/2 pound pitted castelvetrano olives
1/4 cup pistachios
1/4 cup fresh parsley
1/4 cup fresh oregano leaves
1/4 cup fresh basil
1/3 cup olive oil
zest and juice 1 lemon
salt and pepper
Directions
In a large bowl, add the bread, shallots, lemon, olive oil, salt, and pepper. Mix together and transfer to a sheet pan. Top with the chicken skin side up. Sprinkle with salt, pepper, parsley, and oregano. Top each chicken piece with a chunk of butter. Transfer to 400 degree oven and cook for 50 minutes.
Meanwhile make the pistachio olive sauce. Add all ingredients to a food processor and coarsely chop.
Remove chicken from oven. Serve topped with pistachio olive sauce and goat cheese.
