Herb Butter Roasted Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 1/2 cup unsalted butter, softened to room temperature - 4 cloves garlic, finely minced - 2 tablespoons fresh rosemary, finely chopped - 2 tablespoons fresh thyme, finely chopped - 1 tablespoon fresh parsley, finely chopped - Zest of 1 lemon - Juice of 1 lemon - 1 cup baby carrots, trimmed - 1 cup baby potatoes, halved Using bone-in, skin-on chicken thighs gives the best flavor and juiciness. The skin crisps up beautifully, and the meat stays tender. The herb butter, made from garlic and fresh herbs, adds a rich taste. I like rosemary, thyme, and parsley for their lovely aromas. The baby carrots and potatoes make this dish colorful and hearty. They soak up the chicken's drippings, making them even tastier. The mix of these fresh ingredients creates a delightful meal that is both simple and satisfying. - Zest of 1 lemon - Juice of 1 lemon - Olive oil for drizzling - Salt and freshly ground black pepper Lemon zest and juice offer a bright kick. It cuts through the richness of the butter and chicken. I drizzle olive oil over the veggies to help them roast evenly. Salt and black pepper are key in making flavors pop. Don't skip these; they enhance every bite! These ingredients combine to give a balanced taste to your Herb Butter Roasted Chicken Thighs. The freshness of the herbs, the zest of the lemon, and the richness of the butter make this dish a true crowd-pleaser. {{ingredient_image_2}} First, preheat your oven to 425°F (220°C). This high heat helps the chicken get crispy. Next, mix the herb butter. In a bowl, combine 1/2 cup of softened butter, 4 cloves of minced garlic, 2 tablespoons each of chopped rosemary and thyme, 1 tablespoon of parsley, the zest and juice of 1 lemon, and a pinch of salt and pepper. Stir until smooth and creamy. Now, let's get the chicken ready. Pat 4 bone-in, skin-on chicken thighs dry with paper towels. This step is key for crispy skin. Next, gently loosen the skin over each thigh. Use your fingers to create space without tearing it. Take half of your herb butter and spread it under the skin of each thigh. This adds rich flavor. Now, rub the rest of the herb butter on top of the skin. Season with more salt and pepper to enhance the taste. For this dish, we will use baby carrots and baby potatoes. In a large roasting pan, add 1 cup of trimmed baby carrots and 1 cup of halved baby potatoes. Drizzle them with olive oil and sprinkle with salt and pepper. Toss the veggies to coat them well. Place the chicken thighs on top, skin-side up. This lets the juices drip down and flavor the veggies. Roast the chicken and veggies in the oven for 35-40 minutes. The chicken is done when it’s golden and crispy. Use a meat thermometer to check the internal temperature. It should read 165°F (75°C) for safe eating. This step is crucial for juicy meat. Once cooked, remove the pan from the oven. Let the chicken rest for 5-10 minutes. This allows the juices to settle and keeps the meat moist. To serve, place the chicken over the roasted veggies. Spoon some pan juices on top for added flavor. For presentation, garnish with fresh herbs or lemon wedges. To get that perfect crispy skin, you must dry the chicken. Use paper towels to pat the chicken thighs dry. This simple step helps remove moisture. Moisture can make the skin soggy. Next, apply the herb butter under the skin. Loosen the skin gently with your fingers. Be careful not to tear it. Use half of the herb butter and smear it evenly. This lets the flavor soak in as it cooks. Add more herbs for extra flavor. Fresh basil or oregano pairs well with this dish. You can also try dill for a fresh twist. Aromatic spices make a big difference too. Consider adding paprika for a smoky touch. A pinch of cayenne can bring a little heat. These spices will elevate your chicken even more. Use a sturdy roasting pan. A heavy-duty pan helps cook the chicken evenly. It also catches the drippings for tasty sauces. For easy cleanup, line the pan with foil. It saves time when you’re done cooking. Use a meat thermometer to check the chicken's doneness. A thermometer ensures your chicken is cooked perfectly every time. Pro Tips Pat the Chicken Dry: Patting the chicken thighs dry before seasoning helps achieve a crispy skin when roasted. Use a Meat Thermometer: To ensure the chicken is cooked perfectly, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Let it Rest: Allow the chicken to rest for 5-10 minutes after roasting. This helps the juices redistribute for a more flavorful bite. Experiment with Herbs: Feel free to mix and match different herbs based on your personal preference or what you have on hand for varied flavor profiles. {{image_4}} You can mix and match herbs to change the flavor of your chicken. Try using fresh basil, dill, or oregano. Each herb adds a new taste. If you don't have fresh herbs, dried ones work too. Just use about one-third of the amount. Dried herbs are stronger, so a little goes a long way. If you want to switch proteins, chicken breasts work well too. Just remember, cook them for less time. Skinless thighs or breasts will still be juicy if you apply the herb butter well. You can even try turkey or duck for a twist. Both have rich flavors that pair nicely with herbs. Feel free to swap the baby carrots and potatoes for other root vegetables. Sweet potatoes or parsnips can add sweetness. You can also add seasonal veggies like zucchini or bell peppers. Just make sure to cut them into similar sizes. This way, they cook evenly with the chicken. After making herb butter roasted chicken thighs, store any leftovers properly. First, let the chicken cool to room temperature. This step helps prevent condensation in the storage container. - Use airtight containers to keep the chicken fresh. - Glass or plastic containers work well. - You can also wrap the chicken tightly in aluminum foil. Refrigerate the leftovers within two hours of cooking. This helps keep harmful bacteria away. When you’re ready to enjoy the chicken again, reheating is key. I recommend using the oven for the best results. It helps maintain the crispy skin and juicy meat. - Preheat your oven to 350°F (175°C). - Place the chicken on a baking sheet. - Cover it loosely with aluminum foil to prevent drying out. Reheat for about 20-25 minutes or until warmed through. Microwaving is faster but can make the skin soggy. If you must use the microwave, place the chicken on a microwave-safe plate. Heat in short bursts, checking often. Freezing is a great option if you have leftovers. It allows you to enjoy the dish later. - Let the chicken cool completely before freezing. - Wrap each thigh in plastic wrap, then place in a freezer bag. - Remove as much air as possible to prevent freezer burn. You can freeze the chicken for up to three months. When ready to eat, transfer the chicken to the fridge to thaw overnight. Reheat as described above to enjoy that crispy skin again. Roasting chicken thighs takes about 35 to 40 minutes at 425°F (220°C). The size of the thighs matters. Larger thighs may need a bit more time. Always check for golden brown skin and crispy edges. Yes, you can use chicken breasts or drumsticks. Breasts cook faster, so reduce roasting time to 25-30 minutes. Drumsticks will take about the same time as thighs. Adjust cooking time for each cut. If you want a dairy-free option, use olive oil or coconut oil. You can also use plant-based butter for a similar taste. These options keep the dish rich and flavorful. Check the internal temperature with a meat thermometer. It should reach 165°F (75°C). Look for clear juices when you cut into the chicken. The skin should be crispy and golden. Yes, you can make herb butter a few days in advance. Store it in an airtight container in the fridge. For longer storage, freeze it. Just remember to thaw it before using. This recipe for Herb Butter Roasted Chicken Thighs simplifies cooking while ensuring delicious flavors. You learned about the essential ingredients and how to prepare them step-by-step. Roasting creates crispy skin, and using fresh herbs enhances flavor. Explore variations for different proteins and vegetables to keep meals exciting. Proper storage and reheating tips will help you enjoy leftovers. With these easy techniques, you can serve up a tasty dish that impresses everyone at your table. Enjoy your cooking journey and discover new favorites!$

Herb Butter Roasted Chicken Thighs

Delicious roasted chicken thighs infused with herb butter and served with roasted vegetables.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
1/2 cup unsalted butter, softened to room temperature
4 cloves garlic, finely minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh parsley, finely chopped
1 piece zest of lemon
1 piece juice of lemon
to taste salt and freshly ground black pepper
for drizzling amount olive oil
1 cup baby carrots, trimmed
1 cup baby potatoes, halved

Instructions

Preheat your oven to 425°F (220°C). Ensure the rack is positioned in the center of the oven for even cooking.
In a medium mixing bowl, combine the softened butter with the minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, and a generous pinch of salt and black pepper. Use a fork or a spatula to mix these ingredients thoroughly until you have a homogenous herb butter.
Pat the chicken thighs dry using paper towels. This helps to ensure a crispy skin. Gently loosen the skin over each thigh with your fingers, being careful not to puncture or tear it.
Take approximately half of the prepared herb butter and carefully smear it under the loosened skin of each chicken thigh, spreading it evenly for maximum flavor infusion.
With the remaining herb butter, rub it generously all over the skin of each chicken thigh. Season the skin surface with additional salt and freshly ground black pepper to taste, ensuring a flavorful crust.
In a large roasting pan, add the trimmed baby carrots and halved baby potatoes. Drizzle with a light amount of olive oil, then sprinkle with salt and black pepper. Toss the vegetables to coat them evenly in the seasoning and oil.
Place the seasoned chicken thighs, skin-side up, atop the bed of carrots and potatoes in the roasting pan. This positioning allows the drippings from the chicken to enhance the flavor of the vegetables.
Roast in the preheated oven for 35-40 minutes. The chicken is done when the skin is beautifully golden brown and crispy, and the internal temperature reads 165°F (75°C). You can use a meat thermometer for accuracy.
Once fully cooked, remove the pan from the oven and let the chicken rest for 5-10 minutes. This resting period allows the juices to redistribute within the meat, ensuring each bite is moist and flavorful.
To serve, plate the roasted chicken thighs over a generous helping of the roasted vegetables, spooning some of the pan juices over the top for added flavor and moisture.

Notes

Serve on a warm platter, garnished with fresh herbs and lemon wedges.

Keyword chicken, herb butter, roasted