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You know what I love?
Watching the snow fall outside my window. Sure, I am a little cold and my tropical food obsession is through the roof right now, but I am still LOVING watching that pretty white snow fall. I have no idea what’s going on, since normally by March I am over all things winter, but this year something is different and the snow still feels just as special as it does in September.
Thought I might mention, that, as I sit here staring, I am also thinking of detaching myself from my kitchen and my camera and going outside to play… or maybe not… it does look kind of cold and blustery out there. Too bad Asher is not around to motivate me. Oh well, the good news is, living up here, there will definitely be a next time!
Also, should snow and asparagus be mentioned in the same post? I would say no, but since I sometimes feel like I live in the Tundra, its gotta happen.
So about these garlic butter roasted chicken thighs, these were pretty much my first time working solely with thighs. I used to think that thighs were creepy, but that’s only because that’s what my parents told me. I have since learned that my parents are crazy and have probably never even tried them, thighs are delicious!
Oh but um, I do feel really weird saying thighs many times over – just thought I would throw that out there.
For this recipe, thighs are must… and they should be thighs with some skin (wow, this is really getting weird).
Why with the skin? Well, the skin creates a pocket between the meat, which you will then stuff your herb parmesan garlic butter into. Yeah, I am so serious right now. Herbed parmesan garlic butter. Flipping awesome.
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.
But ah WAIT. It totally gets better. Like so much better…
The salsa verde!! It’s packed with charred lemons and so many fresh herbs. It’s super heavy on the Mediterranean flavors and I love that. The charred lemons are incredible, I think I may be doing them this way from now on. So much fresh and delicious flavor, but yet so healthy too!
I served my chicken alongside some risotto and the meal came full circle. Then just drizzle the salsa verde on to that crispy skin? YUM!
Garlic Butter Roasted Chicken Thighs with Charred Lemon Salsa Verde + Asparagus.
Servings: 6 Servings
Calories Per Serving: 229 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 8 in skin-on bone- chicken thighs
- 6 tablespoons butter softened
- 2 cloves garlic roughly chopped + more for roasting if desired
- 1/2 cup fresh basil chopped
- 1/2 cup parmesan cheese grated
- 1/3 cup olive oil + 2 tablespoons olive oil
- zest from 2 lemons
- 1 tablespoon each dried thyme, parsley + oregano
- 1 teaspoon crushed red pepper flakes
- salt to taste
- 1 bunch asparagus
Charred Lemon Salsa Verde
- 1 inch lemon cut into 1/2- slices and seeded
- 1/2 cup + 1 tablespoon extra-virgin olive oil
- 1/3 cup fresh parsley chopped
- 1/3 cup fresh oregano copped
- 1/3 cup fresh basil chopped
- 2 cloves garlic chopped
- 1 anchovy fillet
- 1 tablespoon chopped drained capers
- 1 teaspoon kosher salt
Instructions
Chicken
- Preheat the oven to 450 degrees F.
- 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.
- 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.
- 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.
- 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.
Charred Lemon Salsa Verde
- 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.
To serve
- 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.
Notes
*The chicken can be fully prepped ahead of time and then stored in the fridge for up to 1 day. Roast as directed. The salsa verde can be prepared in advance and refrigerated for up to 1 week. Bring to room temp before serving. **Inspired by the January 2015 Issue of Food and Wine Magazine.
So dinner tonight?? Please, please! You’ll love it!
My husband said, “this is the worst dinner you have ever cooked.” I executed this dish perfectly – the skin was golden, chicken the perfect temp. This recipe simply is not good, i have no idea how it has so many five stars. It has tons of moving parts and is very involved. Nothing goes together. You don’t need the herbs on top, just the herbed butter would be good. The sauce on the side is definitely not needed either. Who wants to eat chopped lemon rind? Definitely not worth the effort.
Hi there,
Thanks for sharing your feedback and giving this recipe a try, so sorry to hear it was not enjoyed! xx
Made this last night my teens loved the chicken and asparagus! Will definitely go into the rotation. And its company worthy! So flavorful and tender. Served with rice, salad and rustic french bread. I made the salsa verde as well – I loved it my teens not so much. They said it was too bitter but maybe I missed something. I chopped up the rinds of the charred lemon too as it just said seeded. Thanks for another winner!
I missed the recipe rating! definitely 5 stars!
Thanks again Heather:)
Hey Heather,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
This was absolutely amazing!!!! I want to make it again and use chicken leg quarters. How long would those need to cook?
Hey Diona,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! Chicken legs should take about the same amount of time, just make sure the internal temp of your chicken reaches 160F. xxT
Made this for dinner tonight and planning the next time to make it. That salsa is so good (i also added diced shallot to it) that I might reuse some of the leftovers on white fish!
Hey Danielle,
Thanks a lot for giving this recipe a try, I am delighted to hear that it was enjoyed! xTieghan
This was delicious! The chicken was tender and juicy, and the skin! I usually buy boneless, skinless but this may change my mind.
Question: do your calories include the rice and asparagus or just chicken alone?
Hey Christa,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! The calories are for the chicken and asparagus. Happy Sunday:) xTieghan
450 degrees for 30 minutes? Is that correct?
Hey Donna,
Yes, 450 for 30-40 minutes or until your chicken is cooked. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan
Hey! Quick question on this one— do I chop the anchovy or just use it to flavor the salsa? Thanks!
Hey Hayden,
I recommend chopping the anchovy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this last night for dinner for my daughter’s future in-laws. FABULOUS! Everyone loved it. I’d have taken a photo but couldn’t bring myself to leave the table to get my phone. 😉 Served with a salad, French bread, asparagus, rice–plain, so we could put the salsa and chicken juice on top. I’ll definitely make this again. So, so good.
This was absolutely delicious! The chicken was moist, the skin was crispy and the Salsa Verde was a bright and delicious accompaniment to the chicken. I did not have anchovies but the Salsa Verde was still great and brightened the flavor and presentation.
Hi Lori! I am so glad this turned out so well for you! Thank you for trying!! xTieghan
Sadly, mine did not come out as gorgeous! Followed the recipe but the chicken was swimming in juice – from the chicken or butter? Did I do something wrong? Also, not as flavorful. Do you recommend seasoning the chicken overnight or for a few hours prior to cooking? Regardless, will try again!
Hi Natasha! Was there anything you did differently? Maybe try reducing the butter if you felt the dish was too buttery? And for more flavor you can marinate the chicken overnight. I am sure that will be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan