Herb Roasted Chicken Thighs

Remember the recipe I promised using my garden fresh herbs? Well here it is. I thought to post this half way through the process, so I don’t have pictures of it all, but it is very simple and very easy.
**If you worry about your cholesterol, this is not the recipe for you.
As for everyone else, here’s what I did.
I started with bone-in, skin on chicken thighs. I ran my finger under the skin to make a pocket for the compound butter. Compound butter is just butter with stuff mixed in.
I mixed 1 stick of softened butter with fresh chopped flat leaf Italian parsley, basil, thyme, and 6 cloves of minced garlic. I seasoned the whole mixture with salt and white pepper so the chicken is seasoned under the skin as well.
When I was done I had about a tablespoon of compound butter left and I wasn’t going to waste it or over stuff the chicken, so I came up with a great idea.
I mixed the left over butter with 1/4 cup of olive oil and 1/4 of vegetable oil, added more salt and white pepper and tossed the chicken in it. So there was herbs and garlic under the skin and it was swimming in it!

The chicken marinated for about an hour, but you could do it for a longer amount of time.
I layer the thighs on a sheet tray an roasted them for an hour in a 375 degree Fahrenheit.
Your house will smell strongly of nutty, bubbling butter and slowly caramelizing garlic, but that’s not a bad thing. πŸ˜‰


The large quantity of fat in this recipe caused the chicken skin to get super crispy!


Here it is! I’d recommend serving this with a salad since there’s so much fat in here, but if you don’t want to, that’s up to you. I didn’t, because I love to live on the wild side. πŸ˜‚

Try this out & enjoy?

Like, share, and comment please! 😊


2 Comments Add yours

  1. Dave says:

    This one i got to try. Thanks!

    1. You’re very welcome! And thanks for checking all my posts out and liking them! Share them/ reblog them if you’d like! 😊

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