Herb-Roasted Lemon Chicken
INGREDIENTS
2 tablespoons softened butter
1 large garlic clove, finely chopped
1 tablespoon chopped herbs such as parsley, cilantro, mint, and/or basil
Heaping 1/2 teaspoon thyme leaves, chopped
Zest from a lemon
Sea salt to taste
Pepper
Chopped fresno chili or chili flakes to taste (optional)
Small squeeze of lemon
Bone in skin on chicken thighs
Kosher salt
1-2 fennel, sliced
2 shallots, quartered
1 lemon, sliced
Fresno chili, sliced or chili flakes or both
3 large garlic cloves, sliced
Olive oil
Juice from 1/2 orange
Juice from 1/2 lemon
METHOD
Dry your chicken thighs with a paper towel and season well with kosher salt. Make sure you season underneath the skin. Place in a covered bowl/container and refrigerate overnight or the morning you plan on roasting the chicken.
Preheat the oven to 425 degrees F. Allow the chicken thighs to come to room temperature.
Prepare the compound butter. In a small bowl, combine softened butter, chopped garlic, chopped herbs, chopped thyme, lemon zest, a squeeze of lemon, chopped chili/chili flakes if using, sea salt, black pepper. Mix until well combined. Set to the side.
In a casserole dish/parchment lined baking sheet, combine the sliced fennel, shallot, garlic, fresno chili/chili flakes, and sliced lemon. Season with lemon juice, orange juice, olive oil, sea salt, and pepper. Toss to combine and spread in an even layer.
Before arranging the chicken thighs on top of the vegetables, pat fry with a paper towel. Then, partially pull the skin away from the flesh and place a small spoonful of the compound butter underneath the skin of each thigh. Cover the butter with the skin and gently press down to spread the butter.
Drizzle the top of each thigh with a bit of olive oil and spread.
Roast in the oven for 30-40 minutes (depending on the size of the thighs and oven strength) and broil for 1-2 minutes or until golden. Allow chicken to rest for a few minutes before enjoying.
