Chicken: 4–6 bone-in, skin-on chicken thighs (or whole legs as shown).
Herb Butter Rub:
100g unsalted butter (softened).
3 cloves garlic, minced.
1 tbsp fresh rosemary, finely chopped.
1 tbsp fresh thyme, finely chopped.
1 tsp paprika (for that golden-red color).
Salt and freshly cracked black pepper to taste.
Juice of half a lemon.
For the Pan: Extra sprigs of fresh rosemary and thyme.
Instructions
Prep the Chicken: Pat the chicken skin completely dry with paper towels. This is the secret to getting the crispy, browned skin seen in the photo.
Make the Herb Butter: In a small bowl, mash the softened butter together with the minced garlic, chopped herbs, paprika, salt, pepper, and lemon juice until it forms a paste.
Apply the Rub: Carefully lift the skin of each chicken piece and rub some butter directly onto the meat. Spread the remaining butter generously all over the outside of the skin.
Arrange: Place the chicken in a roasting pan. Tuck fresh herb sprigs (rosemary and thyme) between the pieces as shown in your image.
Roasting: * Preheat your oven to 200°C (400°F).
Roast for 35–45 minutes until the internal temperature reaches 75°C (165°F) and the skin is deep golden brown.
Pro Tip: Every 15 minutes, use a spoon to drizzle the melted herb butter from the bottom of the pan back over the chicken (this is called “basting”) for extra shine and flavor.
