Here’s a routine-busting dinner the entire family will love. Pieces of chicken and root vegetables are slathered in garlicky, herbed Plugrà butter, and roasted to golden perfection–all on one sheet pan. The butter helps the chicken crisp and caramelize, and adds rich flavor to the vegetables.
|2 lbs||boneless chicken thighs* (7 to 8 thighs)|
|2 tsp||kosher salt, divided|
|4||cloves garlic, minced|
|1 tbsp||capers, drained or rinsed, and roughly chopped|
|4 tbsp||minced fresh herbs such as parsley, rosemary, basil, oregano, or thyme|
|½ tsp||red pepper flakes|
|6 tbsp||Plugrà salted butter, softened|
|1 lb||baby Yukon Gold potatoes|
|5||carrots, peeled and cut in half lengthwise|
|2 tbsp||avocado oil|
Heat oven to 425ºF.
Trim excess fat from chicken and pat chicken dry with paper towels and season both sides with the kosher salt. Place on a half sheet pan about 1 inch apart.
Zest one lemon, and in a bowl combine lemon zest, garlic, chopped capers, red pepper flakes, 3 tablespoons of the herbs, and the butter. Mix until smooth and combined.
In another bowl toss potatoes and carrots with avocado oil, remaining 1 teaspoon salt, and reserved 1 tablespoon of herbs. Arrange on the sheet pan around the chicken. Cut both lemons in half and nestle onto sheet pan.
Using a spoon, spread half the butter mixture evenly over chicken pieces. Top everything with extra herb sprigs if desired.
Place in oven and roast until chicken is almost cooked through, about 20 minutes. Remove from oven and brush with remaining herb butter. Roast until the chicken has an internal temperature of 165ºF and vegetables are tender, another 10 to 15 minutes. If chicken is browning too much, cover loosely with foil.
Use tongs and a fork to squeeze cooked lemons over the chicken and vegetables. Serve, drizzled with any melted herb butter sauce in the bottom of the pan.