Roast Mediterranean Lemon Butter Chicken is a quick and easy chicken dish that can be cooked in less than 30 minutes on the stovetop. The sauce is sweet, tangy, and creamy with buttery coconut yogurt for added creaminess.
The “baked mediterranean chicken recipe” is a healthy and easy to make dish that can be cooked in the oven or on the grill.
Lemon Butter Chicken Roasted in the Mediterranean combines the flavors of garlic, lemon, cream, butter, shallots, thyme, artichokes, and olives to create a chef-worthy meal.
Mediterranean Lemon Butter Chicken is by far the most popular dish on Two Cups of Health.
Browned chicken thighs, artichokes, lemons, and olives are used in this delicious meal, which is cooked for 40 minutes.
It’s simple, quick, and really tasty. Every single time.
So I was thinking about how I might incorporate some of those tart tastes into a Sunday lemon chicken supper.
To be honest, most folks appear to flavor the exterior of the chicken with roasted chicken seasoning and label it Barbecued chicken, Lemon Pepper chicken, or Tuscan Herb chicken.
You understand what I’m talking about. These are often available at supermarkets.
However, after you get beyond the flavour on the skin, all the birds taste the same at home.
There is no taste at all, or perhaps a smidgeon of the outer flavour.
Worse still, it’s often overdone and dry.
Of course, you may solve this issue by marinating it.
That’s what Costco does with its roasted chickens. They are, without a doubt, superior than store-bought chickens.
They are juicier, to be sure, but the only actual flavour you are feeling is salt.
So, how can you make a tasty, ideal roast chicken without marinating it for hours or even days?
This is where the Lemon Butter Chicken Roasted in the Mediterranean comes in.
With salt, pepper, lemon, shallots, and thyme on the inside, the flavor comes from inside.
Salt, pepper, olive oil with lemon (which I use regularly), smoky paprika, and another dusting of thyme come from the outside.
In addition, the lemon chicken roasts in a buttery garlic sauce with caramelized shallots, green olives, artichokes, and thinly sliced lemons. Those lemons are cooked to perfection, and you can eat them with their skins on.
And the best part about this recipe is that the sauce grows creamier as it bakes, and the flavors come together nicely. As a consequence, every mouthful of chicken is moist and tasty.
So let’s get started.
Lemon Butter Chicken Roasted in the Mediterranean Ingredients
- olive oil with lemon
- Paprika that has been smoked
- 1 large sliced shallot
- 2 lemons, tiny
- 2 garlic cloves
- a half cup of chicken broth
- a quarter cup of fat-free half-and-half
- 1 artichoke heart can
- 14 olives (green)
How to Make Lemon Butter Chicken Roasted in the Mediterranean Style
At begin, preheat your oven to 400 degrees Fahrenheit.
After that, start with the sauce. Prepare your shallots by slicing them into 1/4″ pieces first. Then, in a frypan, melt 2 tablespoons of butter over medium-high heat.
When the butter starts to melt, add 2/3 of the sliced shallots and cook for approximately 3 minutes, or until they begin to brown. Then add 2 garlic cloves, chopped. Cook for approximately a minute with the butter, shallots, and garlic. Make it as short as possible since garlic may quickly burn.
After that, pour in the chicken broth and half-and-half.
Reduce to a low heat and, while the sauce is simmering, thinly slice a small lemon and add the slices to the sauce, followed by the quartered artichoke hearts and olives.
Finally, pour the sauce into a baking dish big enough to fit the chicken and some extra space. Remove the empty frypan from the oven. It’ll come in handy later.
The bird should then be washed.
There are two schools of thought on whether or not to wash your chicken.
Why bother, argues Ina Garten, since once the chicken is cooked, all dangerous substances are gone.
Me? I follow Julia Child’s advice of properly cleaning meat or fish before using it.
It simply makes me feel better.
So, no matter whatever technique you choose, pat the meat dry before adding the olive oil to ensure that it browns evenly.
Season the chicken cavity with salt, pepper, and thyme, then add a quartered small lemon. Tuck the wings beneath the bird and tie the legs together with twine to form a truss.
Push the veggies to the edges of the pan where you placed the sauce, and set the trussed chicken in the center, on top of the sauce.
Then brush the chicken with olive oil with lemon over the top and sides, then sprinkle with salt, pepper, Paprika that has been smoked and thyme.
Preheat the oven to 350°F and bake the pan uncovered for 90 minutes, or until the internal temperature reaches 165°F.
Remove the chicken from the oven, place it on a cutting board, and let it aside for 10 minutes before carving.
Add the sauce to the frypan and cook on low heat while the chicken rests.
Carve the lemon chicken into pieces and arrange them on a big plate. Serve immediately with the warmed sauce and veggies on top.
Frozen garlic pods, which you can get at Trader Joe’s or your local grocery shop, are my favorite. Each cut up garlic pod equals 1 garlic clove, which is really handy.
This will save you a lot of time.
I used a 5-pound chicken for this dish.
For this recipe, I also used fat-free half-and-half.
Cook chicken to a minimum of 165 degrees Fahrenheit.
However, I can advise that with this recipe, you may easily cook it for a few minutes longer till it reaches 175 degrees.
The skin will continue to brown, and the flesh will remain juicy since the chicken is cooked in its sauce.
Recipes to Print
Lemon Butter Chicken Roasted in the Mediterranean
Absolute Best Roast Chicken recipe ever! Lemon Butter Chicken Roasted in the Mediterranean combines the flavors of garlic, lemon, cream, butter, shallots, thyme, artichokes, and olives to create a chef-worthy meal.
Time to Prepare: 20 minutes
1 hour 30 minutes to cook
1 hour 50 minutes total time
Course Description: Main Course
Butter Chicken, artichokes, Mediterranean Lemon Butter Chicken are just a few of the words that come to mind when thinking of this dish.
Approximately 4 servings
Calories: 119 kilocalories
Pam is the author of Two Cups of Health.
- 2 tbsp. melted butter
- 1 large sliced shallot into 1/2” slices
- 2 lemons, tiny Thinly slice one lemon and quarter the other lemon
- 2 garlic cloves Chopped
- a half cup of chicken broth
- 1/4 cup fat-free half-and-half
- 6 canned artichoke hearts, quartered
- 14 olives (green)
- 3/4 teaspoon dried thyme
- Chicken, 1 pound
- 1/2 Tsp olive oil with lemon
- 1/2 teaspoon of salt
- a quarter teaspoon of pepper
- 1/4 Tsp Paprika that has been smoked
Preheat oven to 400 degrees Fahrenheit.
In a medium-high-heat frypan, melt the butter. When butter starts to melt, add 2/3 of the sliced shallots and sauté for 3 minutes, or until they start to brown. Then add two garlic cloves, chopped. Cook just until the garlic starts to color slightly. After that, toss in the lemon slices. Combine the chicken broth and half-and-half in a mixing bowl. Add the quartered artichokes and olives at the end. Fill a roasting dish big enough to contain the chicken with the sauce. Place the veggies around the dish’s perimeter. (Reserve the frypan; it will be used later.)
Wash the chicken inside and out and pat dry. To the cavity add salt, pepper and 1/2 Tsp dried thyme. Add the last of the shallots. Then add the quartered lemon pieces. Truss the chicken by tucking the wings under and tying the legs together with string. Place the trussed chicken in the pan and brush with olive oil with lemon (regular olive oil can substitute). Sprinkle lightly with salt, pepper, thyme and Paprika that has been smoked.
Preheat the oven to 350°F and roast for 1 1/2 hours. Using a thermometer, check the temperature of the chicken. The temperature should be at least 165 degrees Fahrenheit for best safety. Remove the dish from the oven when the chicken is done and set it on a chopping board. Allow the chicken to rest for 10 minutes after wrapping it in foil. Return the sauce to the frypan and cook on medium to keep it warm and thicken it a little more.
Carve the chicken into big pieces and arrange them on a broad dish. Serve the sauce and veggies on top of the pasta.
Calories: 119 kilocalories | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 577mg | Potassium: 166mg | Fiber: 2g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 30mg | Calcium: 48mg | Iron: 1mg
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Roast Mediterranean Lemon Butter Chicken is a recipe that has been passed down for generations. This dish is easy to make and takes little time. The end result is a tender, juicy, and flavorful chicken dinner. Reference: baked mediterranean chicken thighs.
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