Chicken Dip Recipe

Prep and roast chicken

Preheat oven to 425°F (220°C). Pat chicken thighs dry and place in a bowl. Add 1 tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Toss to coat. Spread chicken on a rimmed baking sheet or ovenproof skillet and roast 18–22 minutes until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes; then shred or roughly chop into bite-sized pieces.

Assemble with cheese

Lower oven to broil (or 475°F/245°C if broiler not available). In an ovenproof dish or cast-iron skillet, combine shredded roasted chicken with half (3/4 cup) of the shredded Beehive Promontory cheddar. Spread evenly and reserve remaining cheese for topping. Zest half the lemon over the chicken for brightness.

While chicken roasts, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-low heat. Add the thinly sliced onion with 1 teaspoon salt and 1 teaspoon sugar (optional). Cook slowly, stirring occasionally, 20–30 minutes, until deep golden and sweet. If onions brown too quickly, reduce heat. Once caramelized, set aside a few tablespoons to garnish and fold the rest into the shredded chicken mixture.

Make garlic aioli

In a small bowl combine 1/2 cup mayonnaise, 1 minced garlic clove, 2 teaspoons fresh lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until smooth. Taste and adjust salt or lemon as needed. Refrigerate until serving.

Make lemon jus

In a small saucepan, combine 1/4 cup low-sodium chicken stock (or water) with juice of half the reserved lemon (about 1 tablespoon). Bring to a gentle simmer and reduce slightly (2–3 minutes) to concentrate flavor. Season with a pinch of salt and a few grinds of black pepper. Keep warm.

Toast the baguette slices: brush both sides lightly with 1 tablespoon melted butter. Arrange on a baking sheet and toast under the broiler 1–2 minutes per side until golden and crisp (watch carefully).

Finish and melt cheese: Scatter remaining 3/4 cup shredded cheddar evenly over the chicken and caramelized onion mixture in the ovenproof dish. Broil 2–4 minutes until cheese bubbles and lightly browns.

Compose and serve: Spoon the hot cheesy chicken dip into a shallow serving dish or serve straight from the skillet. Drizzle a tablespoon or two of the warm lemon jus over the top, dot or drizzle garlic aioli across the surface, and garnish with reserved caramelized onions and a little lemon zest. Serve immediately with toasted baguette slices. Offer mixed greens dressed with olive oil, salt and pepper or roasted/boiled baby potatoes tossed with olive oil, salt and pepper as the side.