Easy Roasted Garlic Butter Chicken
Servings: 5 servings
Calories: 750kcal
A wholesome, comforting classic made easier and more economical. Easy Roasted Garlic Butter Chicken uses thigh cutlets, rather than a whole chicken, but the result is still the satisfyingly tender, juicy roasted chicken with crispy golden skin that we all love.
Ingredients
- 80 g unsalted butter, room temperature
- 1½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper, plus extra to serve
- 1 tbsp freshly minced garlic
- 1 tbsp honey
- 2 tsp thyme leaves plus extra to garnish (see note 1 for substitutions)
- 1.25 kg bone-in, skin-on chicken thigh cutlets
- 125 ml chicken stock
TO SERVE
- Freezer-friendly Mashed Potatoes
- Steamed asparagus or greens of choice
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Make the marinade – Combine the butter, salt, black pepper, garlic, honey and thyme in a small bowl.
- Coat the chicken – Arrange the chicken thighs on a baking tray with sides, skin-side up.
- Spread the butter mixture all over the chicken using your hands, focusing mainly on the skin. Pour the chicken stock around the seasoned chicken (this will protect the marinade from burning and leave a delicious sauce in the base of the tray).
- Oven-roast the chicken – Roast for 55–60 minutes until golden and cooked through, basting once halfway.
- Serve – Serve with mashed potatoes and steamed asparagus and drizzle with the tray juices. Garnish with extra thyme sprigs and add a little extra black pepper to finish.
TO COOK IN AN AIR FRYER:
- Make the marinade – In a small bowl, mix together the butter, salt, pepper, garlic, honey and thyme until combined.
- Coat the chicken – Pat the chicken thighs dry with paper towel to ensure crispy skin.
- Using your hands, spread the butter mixture generously over the chicken thighs, focusing on the skin.
- Air fry the chicken – Preheat the air fryer to 190°C (375°F) for about 5 minutes. Lightly grease the air fryer basket or tray to prevent sticking.
- Arrange the chicken thighs skin-side up in a single layer (cook in batches if necessary). Air fry for 25–30 minutes, flipping halfway through, until the chicken is golden, crispy and cooked through. If you’d like to baste the chicken with the melted butter from the air fryer basket, do this at the halfway point.
- Rest and serve – Allow the chicken to rest for 5 minutes before serving, to lock in the juices.
Notes
Note 1 – Fresh oregano is an amazing substitute, otherwise 1 teaspoon of dried herbs can be used instead (thyme, oregano or Italian mixed herbs/Italian seasoning).
Make Ahead
Marinate the chicken up to 48 hours prior to baking.Leftovers
Refrigerate the cooked chicken in an airtight container for up to 2 days. Reheat in a preheated 200°C (400°F) (180°C/350°F fan-forced) oven for 10–15 minutes until warmed through, or in the microwave. Not suitable for freezing.Nutrition Facts
Easy Roasted Garlic Butter Chicken
Amount per Serving
Calories
750
% Daily Value*
Fat
63
g
97
%
Saturated Fat
24
g
150
%
Trans Fat
1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
24
g
Cholesterol
302
mg
101
%
Sodium
1062
mg
46
%
Potassium
39
mg
1
%
Carbohydrates
5
g
2
%
Sugar
5
g
6
%
Protein
63
g
126
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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