GARLIC BUTTER ROAST CHICKEN
8-10 chicken thighs
1 head garlic, cleaned and minced to a paste
FRESH ground sea salt and pepper
1/3 cup butter, melted
- Preheat oven to 425°.
- Add a piece of foil to a roasting pan.
- Pat dry chicken thighs.
- Season to taste with FRESH ground sea salt and pepper.
- Arrange chicken thighs skin side up on roasting pan.
- In a small bowl combine melted butter and mixed garlic until you have a paste.
- Spread paste over the skins.
- Roast 45 minutes and then loosely cover with foil (to prevent burning) for another 30-45 minutes until chicken is cooked through.
- Let stand, covered for 5 minutes before serving.