Description
Simple and delicious roasted chicken thighs with crispy skin, stuffed with a parmesan herb garlic butter, served with a zesty charred lemon salsa verde and roasted asparagus.
Ingredients
Scale
- 8 skin-on bone-in chicken thighs
- 6 tablespoons softened butter
- 4 cloves garlic, roughly chopped (divided)
- 1 cup fresh basil, chopped (divided)
- 1/2 cup microbial-rennet parmesan cheese, grated
- 1/2 cup + 2 tablespoons olive oil (divided)
- zest from 2 lemons
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- salt to taste
- 1 bunch asparagus
- 1 inch lemon, cut into 1/2-inch slices and seeded
- 1/2 cup + 1 tablespoon extra-virgin olive oil
- 1/3 cup fresh parsley, chopped
- 1/3 cup fresh oregano, chopped
- 1 anchovy fillet
- 1 tablespoon chopped drained capers
- 1 teaspoon kosher salt
Instructions
- Prep Oven: Preheat the oven to 450 degrees F.
- Make Butter: Roughly chop garlic and basil together; combine with butter, microbial-rennet parmesan, and a pinch of salt in a bowl.
- Stuff Chicken: Place chicken thighs on a roasting pan, create a pocket under the skin of each thigh, and stuff with about a tablespoon of the butter mixture.
- Season Skin: Combine olive oil, lemon zest, dried thyme, dried parsley, dried oregano, crushed red pepper, and a pinch of salt; brush over the chicken skin.
- Roast Chicken: Roast for 30-40 minutes until cooked through and golden, brushing with any remaining oil mixture halfway through.
- Roast Asparagus: 20 minutes before chicken is done, toss asparagus with 2 tablespoons olive oil, salt, and pepper; roast in a small baking dish for 20 minutes.
- Char Lemons: Toss lemon slices with 1 tablespoon olive oil on a baking sheet and bake for 15-20 minutes until charred.
- Prepare Salsa Verde: Finely chop the charred lemons and combine with fresh parsley, oregano, basil, chopped garlic, anchovy, capers, salt, and extra-virgin olive oil.
- Serve: Plate the roasted chicken and asparagus, then drizzle with the charred lemon salsa verde.
Notes
The chicken can be fully prepped ahead of time and stored in the fridge for up to 1 day. The salsa verde can be prepared in advance and refrigerated for up to 1 week; bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 229 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 85 mg