Garlic Butter Roasted Chicken Thighs
Ingredients
The chicken
-
8
pieces
skin-on bone-in chicken thighs
-
6
tablespoons
butter, softened
-
2
cloves
garlic, roughly chopped
-
½
cup
fresh basil, chopped
-
½
cup
parmesan cheese, grated
-
⅓
cup
olive oil
-
2
tablespoons
olive oil
-
2
pieces
lemons, zest
-
1
tablespoon
dried thyme
-
1
tablespoon
dried parsley
-
1
tablespoon
dried oregano
-
1
teaspoon
crushed red pepper flakes
-
to taste
salt
-
1
bunch
asparagus
Charred Lemon Salsa Verde
-
1
inch
lemon, cut into ½-inch slices and seeded
-
½
cup
extra-virgin olive oil
-
1
tablespoon
extra-virgin olive oil
-
⅓
cup
fresh parsley, chopped
-
⅓
cup
fresh oregano, chopped
-
⅓
cup
fresh basil, chopped
-
2
cloves
garlic, chopped
-
1
fillet
anchovy
-
1
tablespoon
capers, drained and chopped
-
1
teaspoon
kosher salt
Instructions
- Preheat the oven to 450°F.
- Combine garlic and basil on a cutting board, chop together, and mix with butter and parmesan in a bowl.
- Create pockets under the skin of the chicken thighs and stuff with the butter mixture.
- Mix olive oil, lemon zest, thyme, parsley, oregano, crushed red pepper, and salt in a small bowl, then brush over the chicken skin.
- Roast the chicken for 30-40 minutes until cooked through and golden.
- Toss asparagus with remaining olive oil, salt, and pepper, then roast for 20 minutes until tender.
- Prepare the salsa verde by tossing lemon slices with olive oil and roasting until charred.
- Finely chop the roasted lemon and mix with parsley, oregano, basil, garlic, anchovy, capers, and salt in a bowl.
- Serve the chicken with salsa verde and roasted asparagus.
Nutrition Facts (estimated)
Servings
6
Calories
229
Total fat
16g
Total carbohydrates
6g
Total protein
20g
Sodium
600mg
Cholesterol
80mg
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