Baking chicken is probably one of the easiest things you can do in your kitchen. It is a nearly hands-off task that makes it easy to get winning results. This recipe calls for chicken thighs, which tend to be very inexpensive yet are juicier than breast meat and nearly as meaty. Pair this aromatic, skin-on chicken with Vegetable Couscous or with any salad for a quick and delicious meal.
4 tablespoons butter, at room temperature
4 garlic cloves, minced
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest
6 bone-in chicken thighs
¼ teaspoon freshly ground black pepper
1 Preheat the oven to 425°F.
2 In a small bowl, add the butter, garlic, oregano, parsley, and lemon zest. Mix well.
3 Arrange the thighs on a baking tray, and gently peel back the skin, leaving it attached. Brush the thigh meat with a couple of teaspoons of the butter mixture, and replace the skin to cover the meat. Season with pepper.
4 Bake for 40 minutes, until the skin is crisp and the juices run clear. Let rest for 5 minutes before serving.
Cooking tip: To reduce the total fat per serving to just 9g, remove and discard the skin after cooking.
Per Serving Calories: 226; Total Fat: 17g; Saturated Fat: 8g; Cholesterol: 78mg; Carbohydrates: 1g; Fiber: 0g; Protein: 16g; Phosphorus: 114mg; Potassium: 158mg; Sodium: 120mg