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You know what I love?

Garlic Butter Roasted Chicken Thighs with Charred Lemon Salsa Verde + Asparagus | @hbharvest

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!

Garlic Butter Roasted Chicken Thighs with Charred Lemon Salsa Verde + Asparagus | @hbharvest

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.

Garlic Butter Roasted Chicken Thighs with Charred Lemon Salsa Verde + Asparagus | @hbharvest

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.

Garlic Butter Roasted Chicken Thighs with Charred Lemon Salsa Verde + Asparagus | @hbharvest

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.

Garlic Butter Roasted Chicken Thighs with Charred Lemon Salsa Verde + Asparagus | @hbharvest

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…

Garlic Butter Roasted Chicken Thighs with Charred Lemon Salsa Verde + Asparagus | @hbharvest

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 | @hbharvest

Garlic Butter Roasted Chicken Thighs with Charred Lemon Salsa Verde + Asparagus.

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 Servings
Calories Per Serving: 601 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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  • 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



  • 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.


*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.

Garlic Butter Roasted Chicken Thighs with Charred Lemon Salsa Verde + Asparagus | @hbharvest

So dinner tonight?? Please, please! You’ll love it!

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  1. 5 stars
    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!

  2. 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?

    1. 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

    1. 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

    1. Hey Hayden,
      I recommend chopping the anchovy. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    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.

  4. 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.

  5. 5 stars
    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!

    1. 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

  6. 5 stars
    One of my absolute favorites. I dream about this chicken dish at night, wondering if it’s been long enough since making it that I can make it again. Heavenly.

  7. 5 stars
    The chicken was absolutely delicious! The skin cane out super crispy and the chicken was noisy and flavorful. It was my first time making thighs and once again half baked harvest saved the day, thank you!

  8. Very much delicious! Your recipe is simply magnificent.I followed your instruction step by step. Thanks for sharing such a fantastic recipe. Please add me for your future post.

  9. I totally have all the ingredients for this! YUM. South Africa currently has this awesome skinny asparagus in season that I can use, too! I have some rosemary leftover from dinner last night that would be great thrown in.

  10. Very delicious!! I tried to make to charred lemons, but well… you can’t be good at everything!! The Salsa Verde was amazing and it complimented the meal very well. When glazing the chicken with the butter mixture, I thought it was a great idea for it to become moist and soft, but the chicken became a little bit chewy and it was swimming in the butter! (Watch out calories!) Nevertheless, the meal was a success and my family and I loved it! The flavors mixed well with each other and the presentation was, as my sister called it, “5 star!” Definitely making this again.

    Beautiful pictures by the way!

  11. Hi Tieghan,
    If I were to make this with chicken breasts instead, would I just shorten the cooking time and watch carefully to make sure they don’t dry out?

  12. Looks like my weekend is coming together nicely. This chicken dish (lemon and garlic – yum) followed by Double Chocolate Irish Brownie Cheesecake. And to follow that? A 10-mile hike! Such wonderful recipes here, accompanied by the most fabulous photos. Thank you for sharing, Tieghan.

  13. I am drooling all over my laptop right now! This looks so good, I can almost taste it.

    This is my first time on your blog, but I’m gonna be coming back often:-)

  14. Tieghan, you take such beautiful photos. I am blown away by your talents in the kitchen and behind the lens. Also, these chicken thighs will have a place on my dinner table in the near future. That is all. 😉

  15. So I’m in the midst of baking land today and I thought, do I want to click through this email to seewhat’s this chicken recipe all about? I am so glad I did! It’s funny, I was just cleaning up my desk and filing away your recipe for those gingery balsamic shortrib sliders that were ridiculously good. I’m pinning this to try next! I can’t wait to try that lemon salsa verde!

  16. O.M.G! Just when I was so impressed with myself for making homemade hash browns with onions this morning. If we weren’t vegetarians your dish would be on tonight’s menu. Hey, maybe I can try adapting your recipe for portabellas. Thanks so much and enjoy your snow day (we’re actually having one here in our part of Texas. Go figure), Ardith

  17. These looks so tasty! I’m loving the salsa verde and asparagus combination. My also parents never made chicken thighs while I was growing up (my mom hates dark meat). I tried them in a recipe I made about a year ago and fell in love! They are cheaper, more flavorful, and less prone to drying out than chicken breasts, so I think they are all-around awesome. Can’t wait to try this spring meal!

  18. I’m glad that people are discovering the wonders of chicken thighs! They’re so juicy and it’s practically impossible to overcook them – so much better than dry chicken breasts. This flavour combo sounds amazing. I’m always looking for new ways to bake chicken and this is for sure going on my list!

  19. this looks amazing! I’ve been using chicken thighs for years, they’re so tasty and easy portioning- glad you’ve discovered them too! Do you think you could replace the anchovy with some fish sauce? I don’t tend to have them on hand.

  20. I would love to watch the snow falling too–just here in the South that’s really rare; ha
    But these garlic-and-buttery chicken thighs MORE than make up for it! 😉

  21. Tieghan these look amazing! It’s only 7am and I am already dying to make them for dinner tonight! Maybe lunch instead?!

  22. I took a long time to come around to thighs too, but now there’s no going back they are the best so juicy and crispy. I love this recipe all those lemons and garlic how could you go wrong.

  23. Yeah, you had me at garlic butter and lemon. . . especially since I have a tree full of lemons in the back yard and am looking for recipes in which to use them. This sounds amazing and I’m making it for company tonight! Thank you Thiegen. Your timing is spot on. And so are your recipes. 🙂

  24. How could anyone not like thighs! That’s crazy. I am drooling over the way you did this chicken, Tieghan! It looks incredible!

    1. Um, I feel like your parents raised me too as they were anti-thigh. And my thighs look nothing like yours, ok, that came out all wrong. But I guess Chipotle ONLY uses thighs in their bowls, can you believe it? Because the thighs are so much juicer. I don’t doubt I would love this dish….I just wish I could hire you as a tutor!! ELA tutors get $40-$50 an hour where I live, I wonder what a cooking tutor would cost?

  25. You had me at garlic butter. And then at salsa verde. And even though it’s a heck of a lot warmer where I live than where you do, I’m ready for spring and all the great produce!