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Sheet-Pan Lemon Butter Chicken Thighs


INGREDIENTS :

- 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

Directions :

Step 1 : Preheat the roaster to 425 degrees. Using a ladle, spread 2 soupspoons of adulation in the bottom of a large baking charger. Add the potatoes, season with swab and pepper, and stir until covered. rally until they begin to turn golden, about 15 twinkles.

Step 2 : Meanwhile, in a medium coliseum, stir together remaining 6 soupspoons adulation, bomb peel, 3 ladles thyme, and 1 tablespoon thyme.

Step 3 : Pat the funk shanks dry with paper apkins and season with swab and pepper. Rub the adulation admixture each over the funk, including under the skin. Sprinkle the rest of the tablespoon of thyme and half a tablespoon of thyme.

Step 4 : Add the onion, bomb slices, and garlic to the baking charger and toss with the potatoes. Nestle funk shanks between potato admixture. rally the funk until golden and reaching an internal temperature of 165 degrees, about 35 twinkles.

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