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I’m tired. Truly, at the end of the day, I want something hearty and easy, something that makes me appear to be...not so tired...to my family and friends. With this recipe, we are using our tried-and-true herb garlic compound butter (the same as the sheet pan salmon) on my favorite piece of meat on the planet: chicken thighs. Yes, they take longer to cook than chicken breasts, but they’re also juicier and absorb way more of the flavor of anything they're bathed in. The dish itself takes about 10 minutes to prep and exactly one hour of roasting time to get to the perfect internal chicken temp of 165°F. If you like a crispier skin, you can even broil it for a couple minutes after. Just DON’T WALK AWAY LIKE I ALWAYS DO. You don’t need to baby this dish or check on it; maybe just tilt your cast iron pan (use an oven mitt for that hot handle!) once or twice during the baking process to spoon some of that juicy goodness on top of both the potatoes and chicken.
1 stick butter, softened (not melted!)
2 tablespoons minced garlic
½ teaspoon kosher salt, plus more for seasoning
1 tablespoon dried parsley
1 lemon
4 bone-in, skin-on chicken thighs (1 ½–1 ¾ pounds)
1 ½ pounds smallish (but not tiny/baby) red potatoes
+ freshly ground black pepper, to taste
+ olive oil (optional, depending on how saucy you want your taters
Meet me at the Greek.
To enjoy year-’round—not just in the summer.
The right amount of sweet-and-spicy flavor and only one pan to clean.
Say buh-bye to ricey risotto.
