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
- Freezer-friendly Mashed Potatoes
- Steamed asparagus or greens of choice
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan).
- Combine the butter, salt, black pepper, garlic, honey and thyme in a small bowl.
- Arrange the chicken thighs on a baking tray with sides, skin-side up.
- 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).
- Roast for 55–60 minutes until golden and cooked through, basting once halfway.
- 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.
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.
- Prep Time: 5 mins
- Cook Time: 60 mins
- Category: mains, gluten-free, budget-friendly, chicken
- Method: roasting
- Cuisine: Australian, British, American