Baked Garlic Butter Chicken Thigh Recipe

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  4 tbsp Unsalted Butter
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  4 Garlic(12g)
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  0.3 tsp 1/4 tsp paprika ($0.02)
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  0.3 tsp 1/4 tsp salt ($0.02)
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  freshly cracked pepper ($0.02)
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  1 Lemon(108g)
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  2 tbsp Parsley, Fresh
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  1.3 lbs Chicken Thigh, Boneless Skinless

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

Instructions

1. 1Preheat oven to 400°F. Melt the butter in a small saucepan over low heat, then remove from heat. Stir in the minced garlic, paprika, salt, and freshly cracked pepper until combined.
2. 2Arrange the boneless, skinless chicken thighs in a single layer in a baking dish or oven-safe pan. Pour the garlic butter mixture evenly over each thigh, spreading to coat the tops.
3. 3Slice the lemon into thin rounds and lay them over and around the chicken thighs in the dish.
4. 4Bake uncovered for 25–30 minutes, basting once halfway through with the pan juices, until the tops are golden and the internal temperature reads 165°F at the thickest part.
5. 5Remove from the oven and scatter the chopped fresh parsley over the chicken while still hot.
6. 6Divide the 5 chicken thighs evenly into 5 meal-prep containers, spooning the garlic butter pan juices over each portion and including the baked lemon slices. Seal and refrigerate for up to 4 days.