Easy Roasted Garlic Butter Chicken

Instructions

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

• unsalted butter Notes: 80 g, 23⁄4 oz, room temperature
• 11⁄2 tsp sea salt flakes
• 1⁄4 tsp freshly cracked black pepper Notes: plus extra to serve
• freshly minced garlic Notes: 1 tbsp
• honey Notes: 1 tbsp
• thyme leaves Notes: 2 tsp, see note 1 for substitutions, plus extra to garnish
• bone-in Notes: 1.25 kg, 2 lb 10 oz, 5 chicken thighs, skin-on chicken thigh cutlets
• 1⁄2 cup chicken stock Notes: 125 ml, see note 2 about gluten
• Freezer-friendly Mashed Potatoes
• Steamed asparagus or greens of choice