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.

 

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