Roasted Garlic Butter Chicken
| 80 g | unsalted butter, room temperature |
| 1½ tsp | sea salt flakes |
| ¼ tsp | cracked black pepper, plus extra to serve |
| 1 tbsp | freshly minced garlic |
| 1 tbsp | honey |
| 2 tsp | thyme leaves, plus extra to garnish |
| 1 kg | bone-in, skin-on chicken thighs |
| ½ cup | chicken stock |
| To serve | |
| Freezer-friendly Mashed Potatoes | |
| Steamed asparagus or greens of choice |
| Preheat the oven to 200°C (180°C fan). |
| Combine the butter, salt, black pepper, garlic, honey and thyme in a small bowl. |
| 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). |
| Roast for 55–60 minutes until golden and cooked through, basting once halfway. |
| 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. |
| NOTES |
| 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). |