I love roasting in the oven. It is usually a very easy dinner and with the fresh herbs in this recipe, it is very refreshing and the chicken skin is so crispy. This technique makes for easy clean up and very difficult to mess up.
PREP TIME: 15 MINUTES COOK TIME: 50 MINUTES
1/2 cup butter (1 stick)
2 garlic cloves minced
3 Tablespoons FRESH oregano, chopped
3 Tablespoons FRESH flat-leaf parsley, chopped
2 Tablespoons FRESH chives, chopped
1 Tablespoon kosher salt
1 teaspoon loosely packed lemon zest
1/2 teaspoon freshly ground black pepper
4 bone-in, skin-on chicken thighs
1 Tablespoon olive oil
Preheat oven to 425º. Prepare a jelly roll baking sheet with non-stick aluminum foil and a wire rack, sprayed with non-stick cooking spray, placed in the foil lined pan.
In a small bowl, combine together the first 8 ingredients. Make sure the butter has picked up all the herbs.
Loosen skin from each chicken thigh without totally detaching skin; spread butter mixture under skin (I used my hands). Replace skin; brush thighs with the 1 Tablespoon of olive oil and sprinkle with desired salt and pepper.
Place thighs on the wire rack (sitting in jelly roll pan) with skin side up.
Bake at 425º for 50 minutes or until meat thermometer inserted into thickest portion of the chicken registers 165º.
LET CHICKEN STAND FOR 10 MINUTES BEFORE SERVING. This allows all those delicious juices to reabsorb back into the meat.
Goes great with mashed potatoes.
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