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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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
So dinner tonight?? Please, please! You’ll love it!
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!
This looks so delicious! We love roast chicken around here!
Ok this chicken looks like my dream chicken; moist, flavorful and delicious!
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
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!
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!
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.
Garlic, butter, lemons? Hello – this is perfect! Can’t wait to try this!
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! 😉
Tieghan these look amazing! It’s only 7am and I am already dying to make them for dinner tonight! Maybe lunch instead?!
THANK YOU!
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.
Thanks Lisa!
These look SOOO GOOD. I definitely want to try them!
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. 🙂
Lemon trees!?!? Jealous!! 🙂
THANK YOU!! 🙂
How could anyone not like thighs! That’s crazy. I am drooling over the way you did this chicken, Tieghan! It looks incredible!
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?
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!
Thank Heather and enjoy that warm weather!!