Cook and Scale
Garlic Butter Roast Chicken Thighs
4 servings · 50 min total
Chicken thighs roasted with garlic-herb butter tucked under the skin until crisp, golden, and dripping with flavour. Effortless and irresistible.
Ingredients
- 800 g chicken thigh
- 60 g butter, softened
- 6 garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme
- 1 lemon, juiced
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the garlic butter — Heat the oven to 200°C. Mash the butter with the garlic, parsley, thyme, lemon juice, salt, and pepper.
- 2.
Butter under the skin — Loosen the skin on each thigh and push the garlic butter underneath, then rub the tops with the oil.
- 3.
Roast the chicken thighs — Roast skin-side up for 40 minutes until the skin is crisp and golden and the juices run clear.
- 4.
Spoon over the juices — Spoon the buttery pan juices over the chicken and serve at once.