Roasted Chicken Thighs with Herb Butter
For this extremely easy weeknight dinner, it is crucial you use BONE-IN, SKIN-ON chicken thighs. This recipe will not work with skinless cuts of chicken. Also, equally important is using fresh herbs and not dried ones.
Servings 2 people
Ingredients
- 1/2 cup unsalted butter slightly softened
- 3 garlic cloves minced
- 3 Tbsp fresh, chopped oregano
- 3 Tbsp fresh, chopped parsley
- 3 Tbsp fresh, chopped chives
- 1 Tbsp Kosher salt
- 1 tsp loosely packed lemon zest
- 1/2 tsp ground fresh black pepper
- 4 bone-in, skin-on chicken thighs trimmed
- 1 Tbsp Olive oil
Instructions
- Preheat oven to 425ºF
- Prepare a rimmed baking sheet with non-stick aluminum foil and place a wire rack inside the baking sheet. Spray the wire rack with cooking spray.
- In a small bowl, combine together the butter, garlic, herbs, lemon zest, and pepper. You may need to use a fork to incorporate the herbs into the butter.
- Loosen the skin from each thigh, without detaching it from the chicken.
- Spread the butter mixture under the skin, using your hands. Replace the skin.
- Brush the exterior of the thighs with 1 Tablespoon of olive oil.
- Sprinkle desired salt and pepper on top of the chicken. Place the thighs on the wire rack with the skin side UP.
- Bake in the oven for 50 minutes or until an inserted meat thermometer indicates 165º.
- Remove from oven and allow chicken to rest for 10 minutes before serving.