Garlic Butter Roast Chicken Thighs

There's nothing better than an easy, delicious, juicy chicken recipe to go with some Kangaroo Island Fresh Garlic.

With a the addition of simple garlicky, herby butter this is a Tuesday night dinner for the whole family!

We like to serve this one with freezer friendly mashed potatoes and steamed greens (like broccolini).

Ingredients

5 bone-in, skin-on, chicken thighs
80 g unsalted butter, room temperature
1 ½ tsp OG Garlic Salt flakes
¼ tsp black pepper
1 tbsp freshly minced garlic
1 tbsp honey
2 tsp thyme leaves
½ cup (125 ml) chicken stock

Method

1. Preheat the oven to 200°C (180°C fan-forced).
2. Mix the butter, salt, black pepper, garlic, honey and thyme together 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 on the skin (this is what's going to make it crisp up deliciously!).
5. Pour the chicken stock around the chicken thighs.
6. Roast for 25 minutes until halfway cooked.
7. Open the oven and baste with the liquid in the tray.
8. Roast for a further 30-35 minutes, until golden and cooked through.