Oven-Roasted Lemon Butter Chicken Thighs

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Put 3 tablespoons butter in a microwave-safe bowl and microwave until melted, 1 to 2 minutes. Smash the garlic cloves with the side of a chef's knife and add the garlic to the warm butter. Stir in the lemon juice and onion powder, then set aside.

3. 3

   Season both sides of the chicken thighs with salt and pepper. Melt the remaining 1 tablespoon butter in a medium, oven-safe skillet over medium-high heat. Brown the chicken, skin-side down, for 3 to 4 minutes. Flip the chicken and brush the skin with the lemon-butter mixture. Pour the remaining butter mixture into the skillet and take it off the heat.

4. 4

   Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should reach 165 degrees F (74 degrees C). Brush the skin every 10 minutes with the pan juices.

5. 5

   Remove the skillet from the oven and transfer the chicken to a serving platter. Drizzle the chicken with the pan juices and garnish with parsley.

• Calories 531.81 kcal High
• Protein 21.81 g Good Source
• Carbs 22.09 g Moderate
• Total Fat 35.74 g High
• Saturated Fat 14.6 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 169.06 mg High
• Sodium 206.92 mg Moderate
• Fiber 0.12 g Low Source
• Sugar 0.15 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 431.33 mg Good Source
• Iron 1.2 mg Low Source
• Potassium 22.84 mg Low Source
• Vitamin A 9.33 mcg_rae Low Source
• Vitamin C 54.21 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Garlic 🧄