halfbakedharvest4.5
Garlic Butter Roasted Chicken Thighs with Charred Lemon Salsa Verde + Asparagus.
It's so simple, but also so delicious. The skin gets all crispy while the meat stays super most. And then, then there is the whole roasted garlic, parmesan herb BUTTAH thing going on. I am telling you, it's what your dinner dreams are made of. NO JOKE.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●knife
- ●cutting board
- ●pan
- ●baking dish
- ●baking sheet
📝 Preparation Steps
1
Chicken
2
Preheat the oven to 450 degrees F.
3
On a cutting board, combine the garlic and basil. Use a knife to roughly chop/combine the garlic and basil together. Add to a bowl with the butter and parmesan. Stir in a pinch of salt.
garlic (roughly chopped + more for roasting if desired)2 clovesgarlic (chopped)2 clovesbutter (softened)6 tablespoonssalt (to taste)kosher salt1 teaspoon
4
Place the chicken thighs on a roasting pan. Run your fingers under the skin of each chicken thigh to create a pocket. Stuff each pocket with about a tablespoon of the butter mixture, gently spreading it underneath the skin and on top of the chicken thigh.
each (dried thyme, parsley + oregano)1 tablespoonbutter (softened)6 tablespoons
5
In a small bowl, combine the olive oil, lemon zest, thyme, parsley, oregano, crushed red pepper, and a pinch of salt. Brush the mixture over the skin of the chicken, reserve any extra for brushing on while cooking. If desired, scatter a few garlic cloves and bay leaves in between the chicken on the roasting pan. Roast for ⏱️ 30-40 minutes or until the chicken is cooked throughout and the skin is golden. I brushed my chicken with the remaining olive oil/lemon sauce half way through cooking.
salt (to taste)kosher salt1 teaspoongarlic (roughly chopped + more for roasting if desired)2 clovesgarlic (chopped)2 cloves
6
About ⏱️ 20 minutes before the chicken is done, toss the asparagus with the remaining 2 tablespoons olive oil, salt and pepper. Place in a small baking dish and roast for ⏱️ 20 minutes or until tender and lightly charred.
salt (to taste)kosher salt1 teaspoon
7
Charred Lemon Salsa Verde
8
While the chicken is cooking, prepare the salsa verde. On a baking sheet, toss the lemon slices with 1 tablespoon of the olive oil. Spread the lemon slices in an even layer and bake for 15 to ⏱️ 20 minutes (you can do this in the same oven with the chicken) or until charred on the bottom. Transfer to a cutting board and let cool for ⏱️ 5 minutes. Finely chop the lemon slices into small bite size pieces. Add to a bowl along with the parsley, oregano, basil, garlic, anchovy, capers and salt. Add the olive oil. Stir to combine, taste and adjust salt as needed.
garlic (roughly chopped + more for roasting if desired)2 clovesgarlic (chopped)2 clovessalt (to taste)kosher salt1 teaspoon
9
To serve
10
Once the chicken has finished roasting, remove from the oven and plate. Serve alongside the salsa verde. I served my chicken alongside roasted asparagus and a quick risotto.
Nutrition Facts
calories
229 kcal
fat Content
75 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
816 mg
protein Content
35 g
cholesterol Content
224 mg
carbohydrate Content
7 g
saturated Fat Content
21 g
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