Baked Garlic Butter Chicken Thigh Recipe

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  Unsalted Butter(60g)
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  Garlic(240g)
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  1/4 tsp paprika ($0.02)
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  1/4 tsp salt ($0.02)
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  freshly cracked pepper ($0.02)
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  Lemon
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  Parsley, Fresh(30g)
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  Chicken Thigh, Boneless Skinless(567g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

Instructions

1. 1Melt the butter in a small saucepan over low heat for 2–3 minutes, then remove from heat. Mince the fresh garlic and stir it into the melted butter along with salt and freshly cracked pepper until combined.
2. 2Pat the chicken thighs dry with paper towels and arrange them skin-side up in a large skillet or baking dish.
3. 3Spoon the garlic butter mixture evenly over each chicken thigh, spreading it across the skin with the back of the spoon until fully coated.
4. 4Slice the lemon into thin half-rounds and scatter them around the chicken in the pan.
5. 5Place the skillet over medium-high heat and cook uncovered for 25–30 minutes, basting the chicken with pan juices every 8–10 minutes, until the skin is golden brown and the internal temperature reaches 165°F when measured at the thickest part of the thigh.
6. 6Chop the fresh parsley and scatter it over the chicken while still hot in the pan.
7. 7Divide the chicken thighs and lemon slices evenly into 5 airtight containers while hot, then pour the pan juices and garlic butter over each portion.
8. 8Refrigerate until ready to reheat (up to 4 days), then warm gently over medium-low heat or in a 350°F oven until heated through.