GARLIC BUTTER & HERB CHICKEN

Ingredients

1. Chicken thighs

2. Garlic

3. Unsalted butter

4. Fresh dill

5. Fresh parsley

6. Salt

7. Black pepper

8. Lemons

9. Olive oil

10. Dried herbs

• Oregano

• Parsley

• Sweet basil

Preparation & Cooking

1. Wash chicken thoroughly and remove all excess fat.

2. Pat dry and set aside.

3. In a small mixing bowl add your dried herbs, black pepper and salt. Mix well.

4. Take 4 large cloves of garlic and finely chop them up or use your grater. Set aside.

5. Once herb mix is done, take half your lemon and squeeze the juice into the mix removing the seeds. For more flavor add lemon zest.

6. Take your pyrex or baking tray and coat it with half a teas of olive oil (spread with basting brush).

7. Preheat oven to 150•C.

8. Season each thigh well with herb mix and garli, make sure you add garlic underneath any skin for extra flavour.

9. Place the chicken into your greased pyrex or baking tray.

10. Add one and a half teaspoons of butter (depending on the size of the thigh) on top of each thigh.

11. Add whole fresh dill and squeeze the other half of your lemon.

12. Cover with foil and place in oven, increasing the heat to 210•C. Cook for 20 minutes and remove foil. Remove the excess juice (NOT ALL) and save for later.

13. Once foil is removed broil/grill chicken for 15 minutes or until skin is crispy and golden.

14. While the chicken is grilling, add a tablespoon of butter to a saucepan, add the chicken juice and place on the stove on medium heat.

15. Chop some fresh parsley and throw it into the mix. Cook for 5 minutes.

16. Remove chicken and serve with sauce and your preferred starch or vegetable.

BON APÈTITE!