Herb & Citrus Roasted Chicken Thighs
So much flavor, so little effort! Winner winner, chicken thicc thigh dinner 😜
When Leo first kindly requested a roast chicken dish that felt like the holidays but brightened up, I decided to throw my pantry staples together and simplify my life by using chicken thighs instead of a whole bird. He came home for dinner just as I was pulling it out of the oven and said, "I smelled that down the block! It was you cooking?!" And with one bite, we fell in love and this has become our family favorite for years. I hope it'll become your favorite, too! Enjoy!
4 chicken thighs, with bone and skin
4 tablespoons salted butter, softened
1 1/2 tablespoons rosemary (fresh or dried), finely chopped
1 1/2 tablespoons thyme (fresh or dried), finely chopped
1 lemon, zested and sliced
1 small orange, zested and sliced
1/2 medium onion, sliced
4 garlic cloves, minced
Salt and cracked black pepper to taste
Olive oil for the skillet
Preheat oven to 375 degrees. In a small bowl, combine butter, minced herbs, garlic, lemon zest, orange zest, and salt and pepper.
Dry the chicken thighs with a paper towel. Gently lift the skin to create a pocket, and spread 1/4 of the butter mixture in between the skin and flesh of each thigh. Season both sides with salt and pepper.
Heat a cast-iron skillet on medium-high and drizzle some oil. Place the thighs skin-side down, and allow the skin to turn golden brown, about 8-10 minutes.
Flip the thighs over and arrange the citrus and onion slices all around the thighs. Transfer the skillet to the oven and roast for about 20-25 minutes, or until juices run clear when pierced with a knife.
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