Name: Garlic Butter Roasted Chicken Thighs With Charred Lemon Salsa Verde + Asparagus. Recipe
Total time: 60 min
Yield: 6
Cuisine: American

Protein

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Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Vitamins & Minerals

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.

How to make Garlic Butter Roasted Chicken Thighs With Charred Lemon Salsa Verde + Asparagus. Recipe

Tieghan Gerard

Crawler

American

<p>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.</p>

Non Vegetarian

skin on bone chicken thighs

butter softened

cloves garlic roughly chopped + more for roasting if desired

fresh basil chopped

parmesan cheese grated

olive oil + 2 tablespoons olive oil

zest from lemons

each dried thyme, parsley + oregano

crushed red pepper flakes

Salt

Asparagus

lemon cut into 1/2 slices and seeded

1 tablespoon extra virgin olive oil

fresh parsley chopped

fresh oregano copped

cloves garlic chopped

anchovy fillet

chopped drained capers

kosher salt

step 1

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.

step 2

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.

step 3

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.

step 4

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.

step 5

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.

step 6

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.

step 7

HalfBaked Harvest