Weeknight Baked Chicken w/ Lemon and Thyme

2 Servings

40 min Cook Time

A simple yet flavorful baked chicken recipe that produces juicy, crispy-skinned chicken pieces. Softened herb butter infused with lemon and thyme is placed under the skin before baking, and the chicken is roasted in a hot oven to encourage crispy skin while keeping the meat moist and tender.

Ingredients

Unsalted Butter2 tbsp, softened, plus 1 tablespoon melted

(57g)

Thyme, fresh2 tsp, minced

(6g)

LEMON ZEST1/2 tsp, grated

(2g)

Coarse Kosher Salt1/8 tsp

(0g)

Course ground black pepper1/8 tsp

(0g)

Chicken thigh1 1/2 pounds (split breasts, drumsticks, and/or thighs), trimmed

(680g)

Instructions

Step-by-step guide

1
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line broiler-pan bottom with aluminum foil and top with slotted broiler pan top. Mix softened butter, thyme, lemon zest, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in bowl.
2
Pat chicken dry with paper towels. Use your fingers to gently loosen center portion of skin covering each chicken piece; place softened herb butter evenly under skin, directly on meat in center of each piece. Arrange chicken, skin side up, on prepared broiler pan. Brush chicken with melted butter and season with salt and pepper.
3
Roast chicken until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 50 minutes. Transfer chicken to cutting board and let rest for 5 minutes before serving.
Timer: 50m