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4.43 from 26 votes

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

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.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: garlic, lemon salsa, roasted chicken
Servings: 6 Servings
Calories: 601kcal
Author: halfbakedharvest

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.

Nutrition

Calories: 601kcal | Carbohydrates: 7g | Protein: 35g | Fat: 75g | Saturated Fat: 21g | Cholesterol: 224mg | Sodium: 816mg | Potassium: 516mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1185IU | Vitamin C: 25.2mg | Calcium: 184mg | Iron: 3.2mg