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Herb Butter Roasted Chicken Thighs

This comforting Herb Butter Roasted Chicken Thighs recipe features juicy chicken thighs infused with rich herb butter, served with tender baby potatoes for a delicious meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 1500
Ingredients Method Notes

Ingredients
  

For the Herb Butter
  • 4 tbsp unsalted butter, softened to room temperature
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tsp lemon zest
  • 1.5 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
For the Chicken and Potatoes
  • 8 pieces bone-in, skin-on chicken thighs, patted dry Look for good quality for maximum flavor.
  • 1 lb baby potatoes, halved
  • 1 tbsp olive oil You may substitute with avocado oil.
  • 2 tbsp fresh lemon juice
  • Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. In a small bowl, mash together the softened butter, minced garlic, chopped rosemary, thyme leaves, and lemon zest until well combined.
Preheat Oven and Prepare Chicken
  1. Preheat the oven to 425°F. Pat the chicken thighs completely dry using paper towels.
  2. Gently loosen the skin over each thigh with your fingers without tearing it. Spread about 1 teaspoon of the herb butter under the skin onto the meat, and rub the remaining butter all over the outside of the skin. Season the chicken generously with salt and pepper.
Arrange Potatoes and Chicken
  1. In a large oven-safe skillet or roasting pan, toss the halved baby potatoes with olive oil and a pinch of salt. Nestle the seasoned chicken thighs among the potatoes, ensuring they are skin-side up.
Roast the Chicken and Potatoes
  1. Place the skillet in the oven and roast for 30-35 minutes. The chicken skin should turn deep golden brown and crisp, and the potatoes should be fork-tender.
  2. Check doneness with an instant-read thermometer; it should read 165°F in the thickest part of a thigh.
Rest the Chicken
  1. Once cooked, remove the chicken from the oven and let it rest for about 5 minutes to allow juices to redistribute.
Finish and Serve
  1. Just before serving, drizzle fresh lemon juice over the chicken and potatoes, gently tossing them in the pan juices. Garnish with chopped parsley and serve warm.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months. Reheat in a 375°F oven for 12-15 minutes to restore crispiness, avoiding the microwave.