Garlic Butter Baked Chicken
Chicken thighs are always a nice standby for dinnertime, but the same old recipe can get kind of boring after a while. Mix up your chicken thighs with some savory garlic butter!
- 3 lb. 6-8 bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1/2 c. 1 stick unsalted butter Let it soften to room temperature before using.
- 5 cloves garlic minced
- Zest of 1 lemon
- 1 tbsp. fresh thyme leaves
- 1 lemon cut into rounds
- 1 lb. baby potatoes quartered
- 1 tbsp. freshly chopped parsley for garnish
Preheat oven to 425°. Give the thighs a thorough patting with a paper towel. This will dry them out and help make the skin crispier. Once they're dry, season them all over with salt and pepper.
In a medium bowl stir together the butter, minced garlic, lemon zest, and thyme. When it's ready, rub it all over chicken thighs. Try to get under the skin, too; you want as much of this stuff on there as you can get.
In a 9"-x-13" baking dish, place your lemon rounds and potato quarters to make a little bed, then put your coated thighs on top. Put the dish in the oven and bake for about 35 minutes. Use a meat thermometer to check the inside of the chicken. You should have 160°F. The skin should be pretty crispy at this point, but you want it even crispier, broil the dish on high for another minute or two.
Plate and garnish with the parsley. All done!
Like the butter, consider letting the chicken thighs come to room temperature before you cook 'em. If they're too cold, the inside and outside won't cook evenly, which means the outside will be burnt by the time the inside is edible.