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Roast Mediterranean Lemon Butter Chicken with artichokes and olives
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Roast Mediterranean Lemon Butter Chicken

Absolute Best Roast Chicken recipe ever! Roast Mediterranean Lemon Butter Chicken blends fabulous Mediterranean flavors of garlic, lemon, cream, butter, shallots, thyme, artichokes and olives into a perfect chef worthy dish.
 
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: American
Keyword: , Butter Chicken, artichokes, Mediterranean Lemon Butter Chicken
Servings: 4 Servings
Calories: 119kcal
Author: Pam - Two Cups of Health

Equipment

  • Frypan
  • roasting pan

Ingredients

  • 2 Tbsp Butter
  • 1 Large Shallot Sliced into 1/2” slices
  • 2 Small Lemons Thinly slice one lemon and quarter the other lemon
  • 2 Cloves Garlic Chopped
  • 1/2 Cup Chicken Broth
  • 1/4 Cup Half and Half Fat Free
  • 6 Artichoke hearts, canned Quartered
  • 14 Green Olives
  • 3/4 Tsp Thyme Dried
  • 1 5 Pound Chicken
  • 1/2 Tsp Lemon Olive Oil
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper
  • 1/4 Tsp Smoked Paprika

Instructions

  • Preheat the oven to 400 degrees.
  • Add butter to a frypan over medium high heat. When it begins to melt, add 2/3 of the sliced shallots and cook 3 minutes until shallots begin to brown. Then add in 2 chopped cloves of garlic. Cook only until garlic begins to slightly turn brown. Then add in the lemon slices. Stir in the chicken broth and the half and half. Finally, add the quartered artichokes and the olives. Pour sauce into a roasting dish large enough to hold the chicken. Push the vegetables off to the perimeter of the dish. (Reserve the frypan because you will use it 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 lemon olive oil (regular olive oil can substitute). Sprinkle lightly with salt, pepper, thyme and smoked paprika.
  • Place in the preheated oven and roast for 1 1/2 hours. Test the chicken with a thermometer For maximum safety the temperature should register a minimum of 165. When chicken is done remove the dish from the oven and place the chicken on a cutting board. Cover the chicken with foil and let it rest 10 minutes. Pour the sauce back into a frypan and turn the heat on medium to keep warm and further thicken the sauce a bit.
  • Carve the chicken and place the pieces on a large platter. Pour the sauce and vegetables over the top and serve.

Nutrition

Calories: 119kcal | 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