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    Mal's Curated Recipes

    Sheet-Pan Lemon Butter Chicken Thighs

    Leftovers
    One Pot Wonder
    Poultry
    ​

    4 servings

    porciones

    1 hour 25 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    1/2 c. (1 stick) butter, softened, divided

    1 1/4 lb. baby potatoes, halved

    kosher salt

    freshly ground black pepper

    1 lemon zested and thinly sliced

    4 tsp. chopped fresh thyme, divided, plus more leaves for serving

    1 1/2 tsp. dried oregano, divided

    2 1/2 lb. bone-in skin-on chicken thighs

    1 small red onion, halved and cut into 3/4" wedges

    5 cloves garlic, unpeeled

    Instrucciones

    Preheat oven to 425°. Using a spatula, spread 2 tablespoons butter on the bottom of a large rimmed baking sheet. Add potatoes, season with salt and pepper, and toss to coat. Roast until they just start to turn golden, about 15 minutes.

    Meanwhile, in a medium bowl, stir together remaining 6 tablespoons butter, lemon zest, 3 teaspoons thyme, and 1 teaspoon oregano.

    Pat chicken thighs dry with paper towels and season with salt and pepper. Rub butter mixture all over chicken, including under the skin. Sprinkle with remaining 1 teaspoon thyme and ½ teaspoon oregano.

    Add onion, lemon slices, and garlic to baking sheet and toss with potatoes. Nestle chicken thighs among potato mixture. Roast until golden and chicken reaches an internal temperature of 165°, about 35 minutes.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    963

    Grasa Total

    70 g

    Grasa Saturada

    27 g

    Grasa No Saturada

    -

    Grasa Trans

    0 g

    Colesterol

    339 mg

    Sodio

    1159 mg

    Carbohidratos Totales

    27 g

    Fibra Dietética

    5 g

    Azúcares Totales

    3 g

    Proteína

    51 g

    4 servings

    porciones

    1 hour 25 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    1/2 c. (1 stick) butter, softened, divided

    1 1/4 lb. baby potatoes, halved

    kosher salt

    freshly ground black pepper

    1 lemon zested and thinly sliced

    4 tsp. chopped fresh thyme, divided, plus more leaves for serving

    1 1/2 tsp. dried oregano, divided

    2 1/2 lb. bone-in skin-on chicken thighs

    1 small red onion, halved and cut into 3/4" wedges

    5 cloves garlic, unpeeled

    Instrucciones

    1

    Preheat oven to 425°. Using a spatula, spread 2 tablespoons butter on the bottom of a large rimmed baking sheet. Add potatoes, season with salt and pepper, and toss to coat. Roast until they just start to turn golden, about 15 minutes.

    2

    Meanwhile, in a medium bowl, stir together remaining 6 tablespoons butter, lemon zest, 3 teaspoons thyme, and 1 teaspoon oregano.

    3

    Pat chicken thighs dry with paper towels and season with salt and pepper. Rub butter mixture all over chicken, including under the skin. Sprinkle with remaining 1 teaspoon thyme and ½ teaspoon oregano.

    4

    Add onion, lemon slices, and garlic to baking sheet and toss with potatoes. Nestle chicken thighs among potato mixture. Roast until golden and chicken reaches an internal temperature of 165°, about 35 minutes.