Ingredients
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1 stick (1/2 cup) Butter
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2 tbs Minced Garlic
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1/2 tsp Kosher Salt
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1 tbs Dried Parsley
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1 Lemon
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4 Chicken ThighsBone-in
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to taste Pepper
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Olive Oil
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1 1/2 pounds Potatoes
Directions
Steps
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1
Done
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Preheat oven to 375F. Make your trusty herby garlic compound butter: In a bowl, combine the butter, garlic, parsley, and salt. Finely zest the lemon into the butter and stir to combine. Slice the zested lemon into 1/4-inch thick rounds, remove as many seeds as you can, and set the slices aside. |
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2
Done
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Pat the chicken thighs dry with a paper towel, generously season both sides with salt and pepper, and set aside. |
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3
Done
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Slice the potatoes into 1/4-inch-thick rounds and arrange them in an overlapping circular pattern. Sprinkle them with salt and pepper and if you wish, a drizzle of olive oil (I like fatty potatoes). |
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4
Done
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Arrange the chicken on top of the potatoes, spread the rest of the compound butter on top of the chicken. Arrange a slice of lemon on each thigh. |
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5
Done
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Pop into the oven for one hour, until the skin is golden, the lemons are slightly dark around the edges and the exposed potatoes are browned and crisp. Peek into the oven once or twice throughout baking, tilting the pan and spooning the buttery juices onto both the potatoes and chicken. Serve the chicken over the potatoes and spoon some of the buttery pan liquid over the top! |
