Herb-Butter Roasted Chicken Thighs
15min
30min
4
485
Chef's Note
For extra crispy skin, pat the chicken very dry before adding the herb butter. You can prepare the herb butter up to 2 days in advance and store it in the refrigerator - just bring to room temperature before using.
Tags
Ingredients
8 pieces bone-in, skin-on chicken thighs
4 tablespoons unsalted butter
3 cloves garlic
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 pound baby potatoes
3 medium carrots
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
Pat 8 chicken thighs dry with paper towels and place them in a large bowl.
- 3
Mince 3 cloves of garlic and chop 1 tablespoon each of fresh rosemary and thyme.
- 4
In a small bowl, mix 4 tablespoons of softened butter with the minced garlic, chopped herbs, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika.
- 5
Using your fingers, gently loosen the skin on each chicken thigh without removing it completely.
- 6
Spread about 1/2 tablespoon of the herb butter mixture under the skin of each thigh, then rub the remaining butter over the outside of the chicken.
- 7
Cut 1 pound of baby potatoes in half and slice 3 medium carrots into 1/2-inch pieces.
- 8
Toss the vegetables with 1 tablespoon olive oil and a pinch of salt and pepper in a large roasting pan.
- 9
Arrange the chicken thighs on top of the vegetables, skin side up.
- 10
Roast in the preheated oven for 30-35 minutes, or until the chicken skin is crispy and golden, and the internal temperature reaches 165°F (74°C).
- 11
Let the chicken rest for 5 minutes before serving with the roasted vegetables.
Nutrition Information (per serving)
485
32g
18g
31g
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