Garlic Butter Chicken Thighs

A wholesome, comforting classic made easier and more economical. Chicken thigh cutlets are coated in a garlic butter marinade with honey and thyme, then roasted to crispy, golden perfection. The tray juices double as a delicious sauce for drizzling over mashed potatoes.

Ingredients

• 80 g unsalted butter, room temperature
• 1½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper, plus extra to serve
• 1 tbsp freshly minced garlic
• 1 tbsp honey
• 2 tsp thyme leaves plus extra to garnish
• 1.25 kg bone-in, skin-on chicken thigh cutlets
• 125 ml chicken stock

To serve:

• Mashed potatoes
• Steamed asparagus or greens of choice

Method

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
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.
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.

Tips

• Marinate the chicken up to 48 hours prior to baking for deeper flavour.
• For boneless, skinless chicken thighs, bake at 200°C for 25–30 minutes.
• Try adding baby potatoes or Dutch carrots to the roasting tray at the beginning, or add broccoli and green beans in the last 10 minutes.
• The chicken stock protects the marinade from burning and creates a delicious sauce.