Happy Sunday Funday! Hope everyone had a good first week back to school or work after the holidays. I know in our home it was a little rough for us to get back to our crazy routine. With that said, all of the holiday leftovers are gone and we are back to looking for simple, yet tasty, family dinner recipes. Here’s one gem I came across as I was cleaning out my desk this morning. It’s a simple recipe that can even be made ahead and popped into the oven right before dinner. Hope you enjoy it as much as we do!
Rustic Herb Chicken Thighs
Serves 4 (as main dish with sides)
- 6 organic boneless chicken thighs (rinsed with cold water and patted dry)
- 1 tablespoon olive oil
- Approximately 20 whole peeled garlic cloves (you can use less if you don’t have 20)
- Herbed butter (recipe to follow)
- Herbs de provence
- Pre-heat the oven to 400 degrees & foil line a medium sized baking sheet
- Using the tablespoon of olive oil (or other oil of your choice) grease the baking sheet (yes, with foil on it lol)
- Sprinkle both sides of the chicken thighs with salt and pepper
- Apply the herbs de provence liberally to the chicken thighs. Be sure to do a little “massaging” to get the dried herbs to stick. If you’d like to make your own herb mixture, I suggest using equal parts of rosemary, thyme, marjoram, oregano, savory, and if you like it, a pinch of dried lavender.
- Once chicken is seasoned, arrange on baking sheet and place the whole peeled garlic cloves around each thigh.
- Top each chicken thigh with a tablespoon of herbed butter
- Cover tightly with foil and cook chicken at 400 degrees for 30 minutes, then uncover and lower oven temp to 350 degrees, cooking another 10-15 minutes. *Note: cooking times may vary slightly depending on your oven and the thickness of your meat. Always be sure to check doneness before consuming.*
- 1/2 cup (2 sticks) butter softened
- 1-4 teaspoons of finely minced fresh herbs (these can be anything you choose- personally I prefer parsley and lemon zest with the above chicken thighs)
- Leave the sticks of butter out until softened
- While butter is softening, mince the herbs and zest 1 lemon
- Put all ingredients in a bowl and mash together until thoroughly combined.
- Using parchment paper, roll butter into a log shape and wrap tightly.
- Refrigerate overnight (or ideally 24 hours) before using. You can also freeze this in an air tight ziplock bag for up to 6 months.