This recipe has become a staple in our home for so many reasons—it’s delicious, it doesn’t take much time to prepare, and the ingredients are things we usually have on hand. Plus, who doesn’t love the smell of roasted garlic wafting through the house? Whenever I’m cooking this dish, it feels like a warm hug from the kitchen!
I often choose to serve it on a Sunday, when we have a little more time to sit together and enjoy a nice meal. It pairs wonderfully with creamy mashed potatoes and a side of steamed asparagus, and let me tell you, it’s hard to resist going back for seconds! The addition of honey and thyme really sets it apart, adding a touch of sweetness that balances everything out perfectly. I remember the first time I made this for my family, and I was met with satisfied smiles and the clinking of forks against plates. It’s what keeps me coming back to this recipe time and time again.
If you’re looking for a simple yet mouthwatering dinner option that your loved ones will rave about, look no further! I can’t wait for you to give this Roasted Garlic Butter Chicken a try. Let’s dive into how you can whip this up right in your own kitchen!
How to Make Roasted Garlic Butter Chicken
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Ingredients
- 80 g (2 3/4 oz) unsalted butter, softened
- 1 ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper, plus more for serving
- 1 tbsp minced garlic
- 1 tbsp honey
- 2 tsp fresh thyme leaves, plus extra for garnish
- 1.2 kg (2 lb 10 oz) bone-in, skin-on chicken thighs (5 pieces)
- ½ cup (125 ml) chicken broth
- Mashed potatoes (freezer-friendly)
- Steamed asparagus or your choice of greens
Directions
First things first, preheat your oven to a warm and inviting 400°F (200°C).
In a mixing bowl, blend together the softened butter, sea salt, black pepper, minced garlic, honey, and fresh thyme until everything is well combined. It should be smooth and fragrant!
Now, take your chicken thighs and lay them in a baking dish with the skin side facing up.
Generously use your hands to smear the delicious butter mixture over the chicken, making sure it’s evenly coated. Pour the chicken broth around the thighs to keep them moist and help create a lovely sauce during cooking.
Let it roast in the oven for about 55 to 60 minutes, or until the skin turns a beautiful golden color and the chicken is cooked through. Don’t forget to baste the chicken once to keep it juicy!
When it’s done, serve it up with mashed potatoes and a side of bright steamed asparagus. Drizzle the juices from the baking dish over everything, add some extra thyme, and finish with a sprinkle of fresh black pepper for that gourmet touch.
Storing Suggestion
Leftovers of this Roasted Garlic Butter Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure it cools down before sealing it up. You can also freeze any excess for later enjoyment, making it easy to have a homemade meal at hand.
Cooking Tips
If you’re in a pinch for time, consider using boneless, skinless chicken thighs. They will cook a bit faster, and you can skip the basting step. Feel free to play with the herbs as well; rosemary or oregano can be lovely alternatives to thyme!
Serving Suggestions
Pair this dish with fluffy mashed potatoes and perhaps some crusty bread to soak up all the delicious juices! A simple side salad with a light vinaigrette works wonderfully too. For drinks, a glass of white wine or sparkling water with lemon would complement the meal beautifully.
Ingredient Substitutions
If you’re short on butter, you can use olive oil as a lighter alternative. For the chicken broth, any stock you have on hand will do the trick. You can also replace honey with maple syrup for a different flavor profile if you’re looking for a sweet alternative!
Seasonal Variations
During autumn, adding roasted root vegetables like carrots and sweet potatoes around the chicken can elevate the dish even further. In the spring, try adding seasonal greens like asparagus or peas to the side dish to keep everything light and fresh!
Allergen Information
This recipe contains dairy from the butter. If you’re looking for a dairy-free option, you could use a plant-based butter alternative. Additionally, the broth could be chicken or vegetable-based, according to your dietary preferences.
FAQ
Can I use skinless chicken thighs for this recipe?
Yes, you can use skinless chicken thighs. Just note that they may cook faster, so keep an eye on them to avoid drying out. The butter mixture will still add great flavor, though!
How do I know when the chicken is properly cooked?
The chicken is done when its internal temperature reaches 165°F (75°C) and the juices run clear. You can use a meat thermometer for the best results, ensuring that it’s not touching the bone for an accurate reading.
Can I make this recipe ahead of time?
Absolutely! You can marinate the chicken in the butter mixture a few hours in advance or even the night before. Just make sure to take it out of the fridge to reach room temperature before cooking.
What sides go well with roasted garlic butter chicken?
Mashed potatoes and steamed vegetables are classic choices! You might also consider a fresh garden salad or roasted seasonal vegetables to complement the meal and add more color to your plate.
Can I use other types of chicken for this recipe?
Sure! This recipe works well with whole chickens, drumsticks, or even chicken breasts. Just remember that cooking times may vary depending on the size and cut of the chicken, so adjust accordingly.
What is the best way to reheat leftovers?
The best way to reheat this chicken is in the oven at a low temperature, around 325°F (160°C), to keep the meat juicy. You could also microwave in short bursts, but be careful to not dry it out.
Roasted Garlic Butter Chicken
Ingredients
- 80 g unsalted butter softened
- 1 ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper plus more for serving
- 1 tbsp minced garlic
- 1 tbsp honey
- 2 tsp fresh thyme leaves plus extra for garnish
- 1.2 kg bone-in, skin-on chicken thighs 5 pieces
- ½ cup chicken broth
- Mashed potatoes freezer-friendly
- Steamed asparagus or your choice of greens
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together the softened butter, sea salt, black pepper, garlic, honey, and thyme until well combined.
- Place the chicken thighs on a baking dish with the skin facing up. Coat the chicken with the butter mixture.
- Pour the chicken broth around the chicken. Roast for about 55–60 minutes, basting once during cooking.
- Serve the chicken with mashed potatoes and steamed asparagus. Drizzle with the tray juices, and garnish with extra thyme and black pepper.
