This is one of my go-to recipes when I have herbs that need to get used up. If I am not ready to make the chicken right away, I like to freeze the seasoned butter in ice cube trays for use later. When I prepare the butter ahead of time, this dish requires almost no prep time and comes together quickly. I like to serve it with a dark leafy green vegetable such as Kale with Balsamic-Caramelized Onions or a green salad, and roasted potatoes or other root vegetables.
Ingredients
1½ pounds
bone-in chicken thighs
(about 4)
4 tablespoons
butter
softened
2 cloves
garlic
crushed
2 teaspoons
finely chopped
parsley
2 teaspoons
finely chopped
fresh sage
2 teaspoons
finely chopped
fresh rosemary
2 teaspoons
finely chopped
fresh thyme
1 teaspoons
lemon zest
½ teaspoons
kosher salt
¼ teaspoons
freshly ground
black pepper