RECIPE: Nicole Maguire’s roasted garlic butter chicken is so simple to make but rich in flavour

Nicole Maguire is the founder of recipe platform ‘The Simple Home Edit’ and has recently released her book The Simple Dinner Edit.

She shared her recipe for her family favourite garlicky chicken, which can also be served with a variety of different sides including mash potatoes, rice and a variety of veggies.

According to Nicole it has all the flavour of a Sunday roast, minus the wait — this garlicky, buttery chicken is golden, juicy and made for weeknights — and it has bonus pan sauce.

• 80g unsalted butter, at room temperature
• 1½ tsp sea salt flakes
• ¼ tsp freshly ground black pepper, plus extra to serve
• 1 tbsp freshly grated garlic
• 1 tbsp honey
• 2 tsp thyme leaves, plus extra leaves or sprigs to garnish
• 1.2 to 1.5 kilos of bone-in, skin-on chicken thigh cutlets (about 5–8 chicken thighs)
• 125ml (½ cup) chicken stock
• Steamed greens of choice to serve

1. Preheat the oven to 200C (180C fan-forced).
2. Combine the butter, salt, pepper, garlic, honey and thyme in a small bowl.
3. Arrange the chicken thighs on a baking tray with sides, skin-side up. Spread the butter mixture all over the chicken using your hands, focusing mainly on the skin.
4. Pour the chicken stock around the seasoned chicken (this will protect the marinade from burning and leave a delicious sauce in the base of the tray). Roast for 55 to 60 minutes until golden and cooked through, basting once halfway through.
5. Serve with mashed potatoes and steamed greens and drizzle with the tray juices. Garnish with extra thyme leaves or sprigs and add a little extra black pepper to finish.

Marinate the chicken up to 48 hours prior to baking and refrigerate in an airtight container.

For leftovers, refrigerate the cooked chicken in an airtight container for up to 2 days. Not suitable to freeze.

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