I’ve always been a good reader… Not very democratic in my choices, but a good reader.
Since I was very little, books have been part of my bedside table decoration and are my faithful friends and companions in the loneliest hours. They travel in my wallet every day around the city, accompany me to coffee first thing in the morning, on train journeys, on trips to the beach, on vacation, at the park and even when I’m waiting for my little one’s activities.
We are never alone when we carry a book and every moment spent with it is always one of learning and knowledge.
Completely in love and loyal to historical novels, I have noticed that lately my choices fall not only on this literary genre, but also on gastronomy books, which are seriously beginning to threaten the free space still remaining in my kitchen (yes, because my dear grandmother’s notebooks and books have already marked a vast territory)! But it doesn’t matter… it’s an undeniable pleasure.
The latest cookbook I bought is dedicated to the most famous French region – Provence, which so few can resist. In many ways similar to Italian cuisine (if it weren’t for the fact that they share the same temperate Mediterranean climate), Provençal cuisine has lost its place as the first Mediterranean cuisine to become fashionable in recent decades, in favor of new destinations that have come to the fore.
In the author’s words, this condition for Provence gastronomy is extremely unfair, since she considers it as “the best, simplest, most unpretentious and sensible rustic cuisine”.
Although I am not an expert on this subject, the fact is that I partly share this opinion.
I emphasize this, in part, because the entire southern region of France continues to be an excellent tourist destination and, as such, its cuisine is never forgotten by those who visit it.
This is all in connection with the suggestion I am putting here today.
A land perfumed with herbs, fruits and vegetables ripened in the sun, it is natural that the most preferred way for the Provençals to cook chicken is with plenty of aromatic herbs, lemon and garlic.
And this recipe for Poulet rôti à l’ail (which I adapted for chicken thighs) is an example of that.
Garlic Butter Baked Chicken Thighs are the ultimate solution for a flavorful and easy weeknight dinner. These oven-baked chicken thighs are perfectly seasoned. They are coated in a rich garlic butter sauce, which makes the meat juicy and tender. Ready in just 45 minutes, these chicken thighs with crispy, golden skin is perfect for busy families looking for a delicious and easy dinner.
With a crispy, garlic crusted surface, juicy insides and a garlic butter sauce, this is a 5 ingredient boneless skinless chicken thigh recipe. It’s almost unbelievable how outrageously delicious such an effortless recipe can be!
Can I use boneless, skinless chicken thighs instead?
Yes, you can. I prefer using bone-in, skin-on chicken because it’s richer and more flavorful, but boneless, skinless chicken thighs will still work well. Just keep in mind that boneless cuts cook faster. Reduce the searing time to three to four minutes and check the internal temperature after 10 minutes of the thighs roasting in the oven.
What else can I add to the pan?
Try adding small, halved baby potatoes or Dutch (baby) carrots to the roasting tray at the beginning of cooking time. You could also add a handful of broccoli, broccolini, green beans or asparagus to the tray in the last 10 minutes of cooking time to make this an even easier dinner.
WHAT TO SERVE WITH GARLIC BUTTER CHICKEN THIGHS
First things first, you’ll have a lot of delicious lemony garlic butter in the bottom of your baking dish, so you definitely want to serve this chicken with something to soak it up, or spoon it over. Today I served mine with Rosemary Roasted Potatoes and some simple steamed green beans, both of which benefited from a generous drizzle. Garlic Herb Mashed Potatoes would also be awesome, as would some Homemade No Knead Bread, or even just a bed of rice. Are you a garlic lover? Double up and serve Homemade Garlic Bread on the side!
FOR THE BEST RESULTS, USE A MEAT THERMOMETER
Ovens can vary, baking dishes can vary, the size of chicken thighs can vary. All of these factors can affect baking time, which is why it’s so important to have a meat thermometer. The digital meat thermometer I use is extremely affordable and let’s me know without a doubt whether my meat is cooked to a safe temperature, and whether I’m in danger of overcooking my meat.