Herb Butter Roasted Chicken Thighs

$- 4 bone-in chicken thighs, skin-on - 1/2 cup unsalted butter, softened - 2 tablespoons fresh rosemary, finely chopped - 2 tablespoons fresh thyme, finely chopped - 1 tablespoon fresh parsley, finely chopped - 1 lemon, zested and juiced - 4 cloves garlic, minced - 1 cup baby carrots - 1 cup baby potatoes, halved First, I preheat the oven to 425°F (220°C). This step is key for crispy skin. Next, I mix the softened butter, minced garlic, chopped herbs, lemon zest, lemon juice, salt, and pepper in a medium bowl. I blend it well to create a tasty herb butter. I pat the chicken thighs dry with paper towels. This helps the skin get crispy. Then, I carefully loosen the skin on each thigh with my fingers. I make sure not to tear it. I take about half of the herb butter and smear it under the skin. This adds flavor right where it counts. I rub the rest of the herb butter over the skin. Finally, I season the outside with salt and pepper. In a large roasting pan, I toss the baby carrots and halved baby potatoes with a drizzle of olive oil, salt, and pepper. I arrange the seasoned chicken thighs on top of the veggies. Then, I roast it all in the preheated oven for 35-40 minutes. I look for golden brown skin and check that the internal temperature reaches 165°F (75°C). After cooking, I let the chicken rest for 5-10 minutes to keep it juicy. I serve the chicken over the roasted vegetables and drizzle with pan juices. {{ingredient_image_1}} Letting the chicken rest is key to keeping it juicy. After roasting, set the chicken aside for 5-10 minutes. This helps the juices move back into the meat. If you skip this step, the juices will run out when you cut it. Always check the internal temperature. Use a meat thermometer to ensure it reads 165°F (75°C). This marks the chicken as safe to eat. Plus, it helps you avoid overcooking the meat. Try adding more herbs and spices to the mix. Fresh basil or oregano can add a new twist. You can also experiment with spices like paprika or cumin. This lets you create a unique taste that suits your mood. Using compound butter variations can also boost flavor. Mix in some chili flakes for heat or a pinch of smoked paprika for depth. This simple change can turn a good dish into a great one. If you prefer chicken breasts, you can use them instead. They will cook faster, so adjust the time accordingly. Drumsticks are another great option, providing a different texture and flavor. You can roast other vegetables with the chicken too. Consider bell peppers, zucchini, or onions. They add color and taste while cooking in the same pan. This also makes cleanup a breeze. For leftover chicken, cool it down first. Store it in an airtight container in the fridge. It should last about 3-4 days. If you want to keep it longer, consider freezing. To freeze, wrap the chicken tightly in foil or plastic wrap. Then place it in a freezer bag. This way, it can last up to 3 months. When reheating, keep the chicken moist. Use the oven at 350°F (175°C) and cover it with foil. This helps trap steam and keeps it juicy. Heat for about 15-20 minutes, checking until it's warm throughout. Each serving of herb butter roasted chicken thighs provides: - Calories: About 480 - Total Fat: 33g - Saturated Fat: 14g - Protein: 30g - Carbohydrates: 12g This breakdown shows how tasty and filling this dish is. Chicken thighs are a great source of protein. Butter adds flavor and healthy fats. The veggies contribute some carbs and fiber, making it a balanced meal. Using fresh herbs in cooking is a smart choice. They add flavor without extra salt. Fresh herbs also provide vitamins and antioxidants. Rosemary, thyme, and parsley are great for boosting your immune system. Chicken thighs have their own health perks. They are rich in protein, which helps build muscles. The skin adds some healthy fats, which can keep you full. Plus, they have iron, which is good for your blood. This meal is both delicious and good for you! Pro Tips Use Fresh Herbs: Fresh herbs provide the best flavor. If possible, use them straight from the garden for maximum aroma and taste. Let the Butter Soften: Ensure your butter is softened at room temperature to make it easier to mix with herbs and spread under the chicken skin. Check the Internal Temperature: Use a meat thermometer to check that the internal temperature of the chicken reaches at least 165°F (75°C) for safe consumption. Rest the Chicken: Allow the chicken to rest for 5-10 minutes after roasting. This helps retain the juices and keeps the meat moist. {{image_2}} Can I use frozen chicken thighs? Yes, you can use frozen chicken thighs. Just remember to thaw them first. Thaw them in the fridge overnight for the best results. If you cook them from frozen, increase the cooking time by about 50%. This helps ensure they cook through safely. How can I tell when the chicken is done cooking? To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). You can also cut into the thickest part of the thigh. The juices should run clear, and the meat should not be pink. How to adjust for larger servings? To serve more people, simply double or triple the recipe. Use more chicken thighs and add extra butter and herbs. Make sure your roasting pan is large enough. You may need to roast in batches if it gets crowded. Can I make this recipe in a slow cooker? Yes, you can use a slow cooker. Prepare the herb butter as directed. Then smear it under the skin. Place the chicken in the slow cooker with the veggies. Cook on low for 6-8 hours or high for 3-4 hours. This method makes the chicken very tender. What can I substitute for unsalted butter? If you need a substitute for unsalted butter, try using olive oil or coconut oil. These will change the flavor slightly but add a nice richness. You could also use margarine if preferred. Are there alternatives to fresh herbs? Yes, you can use dried herbs instead of fresh. Use about 1 teaspoon of dried herbs for every tablespoon of fresh. Just remember that dried herbs are more potent, so start small and adjust to your taste. This blog post covered how to make juicy roasted chicken thighs with fresh herbs and vegetables. We explored key ingredients, step-by-step instructions, and helpful tips. You learned how to enhance the flavor with herb butter and choose the right veggies. Plus, I shared storage and reheating tips for your leftovers. Remember, fresh herbs and patience help create a tasty dish. Enjoy making this meal easy and healthy!$

Herb Butter Roasted Chicken Thighs

Delicious roasted chicken thighs infused with herb butter and served over roasted vegetables.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces bone-in chicken thighs, skin-on
0.5 cup unsalted butter, softened
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh parsley, finely chopped
1 piece lemon, zested and juiced
to taste salt and pepper
for drizzling olive oil
1 cup baby carrots
1 cup baby potatoes, halved

Instructions

Preheat your oven to 425°F (220°C).
In a medium bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, salt, and pepper. Mix until well blended to create the herb butter.
Pat the chicken thighs dry with paper towels. Carefully loosen the skin on each thigh with your fingers, being careful not to tear it.
Take about half of the herb butter and smear it directly under the skin of the chicken thighs, ensuring it’s evenly distributed.
Rub the remaining herb butter all over the skin of the chicken thighs, then season the outside generously with salt and pepper.
In a large roasting pan, toss the baby carrots and halved baby potatoes with a drizzle of olive oil, salt, and pepper. Arrange the chicken thighs on top of the vegetables.
Roast in the preheated oven for 35-40 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F (75°C).
Once done, let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute.
Serve the chicken thighs over the roasted vegetables, drizzled with any pan juices for extra flavor.

Notes

Let the chicken rest before serving for better flavor.

Keyword chicken, herb butter, roasted