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Garlic Butter Chicken Thighs with mashed potatoes and asparagus

Easy Roasted Garlic Butter Chicken

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5 from 15 reviews

A wholesome, comforting classic made easier and more economical. Roasted Garlic Butter Chicken uses thigh cutlets, rather than a whole chicken, but the result is still the satisfyingly tender, juicy roasted chicken with crispy golden skin that we all love.

  • Total Time: 1 hour 5 mins
  • Yield: 5 1x

Ingredients

Scale
  • 80 g (2 3/4 oz) unsalted butter, room temperature
  • 1 ½ tsp sea salt flakes
  • ¼ tsp cracked black pepper, plus extra to serve
  • 1 tbsp freshly minced garlic
  • 1 tbsp honey
  • 2 tsp thyme leaves, plus extra to garnish (see note 1 for substitutions)
  • 1.2 kg (2 lb 10 oz) bone-in, skin-on chicken thigh cutlets (5 chicken thighs)
  • ½ cup (125 ml) chicken stock

TO SERVE

Instructions

  1. Preheat the oven to 200°C (400°F) (180°C/350°F fan).
  2. Combine the butter, salt, black pepper, garlic, honey and thyme in a small bowl.
  3. Arrange the chicken thighs on a baking tray with sides, skin-side up.
  4. Spread the butter mixture all over the chicken using your hands, focusing mainly on the skin. Pour the chicken stock around the seasoned chicken (this will protect the marinade from burning and leave a delicious sauce in the base of the tray).
  5. Roast for 55–60 minutes until golden and cooked through, basting once halfway.
  6. Serve with mashed potatoes and steamed asparagus and drizzle with the tray juices. Garnish with extra thyme sprigs and add a little extra black pepper to finish.
  7. TO COOK IN AN AIR FRYER: In a small bowl, mix together the butter, salt, pepper, garlic, honey and thyme until combined.
  8. Pat the chicken thighs dry with paper towel to ensure crispy skin.
  9. Using your hands, spread the butter mixture generously over the chicken thighs, focusing on the skin.
  10. Preheat the air fryer to 190°C (375°F) for about 5 minutes. Lightly grease the air fryer basket or tray to prevent sticking.
  11. Arrange the chicken thighs skin-side up in a single layer (cook in batches if necessary). Air fry for 25–30 minutes, flipping halfway through, until the chicken is golden, crispy and cooked through. If you’d like to baste the chicken with the melted butter from the air fryer basket, do this at the halfway point.
  12. Allow the chicken to rest for 5 minutes before serving, to lock in the juices.

Equipment

Notes

Note 1 – Fresh oregano is an amazing substitute, otherwise 1 teaspoon of dried herbs can be used instead (thyme, oregano or Italian mixed herbs/Italian seasoning).

Make ahead:

Marinate the chicken up to 48 hours prior to baking.

Leftovers:

Refrigerate the cooked chicken in an airtight container for up to 2 days. Reheat in a preheated 200°C (400°F) (180°C/350°F fan) oven for 10–15 minutes until warmed through, or in the microwave.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 60 mins
  • Category: mains, gluten-free, budget-friendly, chicken
  • Method: roasting
  • Cuisine: Australian, British, American

Find it online: https://simplehomeedit.com/recipe/roasted-garlic-butter-chicken/