ALL ORDERS PLACED AFTER THURSDAY 10:00 AM WILL BE SHIPPED OUT THE FOLLOWING MONDAY

Garlic Butter Bone in Skin on Chicken Thighs

The whole thigh is possibly the boldest flavor of all chicken parts. No added chlorinated water. No antibiotics. Just full-fledged taste. The bone in this cut helps the meat stay juicy while it cooks and adds a depth of flavor. Because dark meat is a bit sturdier than light meat, it can handle heat and a variety of preparations. And it reheats well without drying out.

INGREDIENTS

  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. (1 stick) unsalted butter, softened to room temperature
  • 5 cloves garlic, minced
  • Zest of 1 lemon
  • 1 tbsp. fresh thyme leaves
  • 1 lemon, cut into rounds
  • 1 lb. baby potatoes, quartered
  • 1 tbsp. freshly chopped parsley, for garnish

 

INSTRUCTIONS

  1. Preheat oven to 425°. Pat chicken thighs dry with paper towel and season all over with salt and pepper.
  2. In a medium bowl stir together butter, garlic, lemon zest, and thyme. Rub butter mixture all over chicken thighs, including under the skin.  
  3. Place lemon rounds, potatoes, and chicken thighs in a 9"-x-13" baking dish and bake until thighs register 160°F on an instant-read thermometer, about 35 minutes. If you'd like the skin more crisp, broil on high for 1 to 2 minutes until golden.
  4. ENJOY.