I Made Chrissy Teigen's Herb Butter Chicken and Could Have Eaten All 4 Servings Myself

Herb Butter Chicken Thighs & Potatoes

Chrissy Teigen

If you don't have a cast iron skillet, you can use a baking dish, but you'll need to adjust your cook time in the oven.

To make your herby garlic compound butter, combine butter, garlic, parsley, and salt in a bowl. Finely zest the lemon into the butter then stir until incorporated. Slice the zest lemon into 1-centimetre thick circles, remove all seeds. Set aside.
Clean and pat the chicken thighs dry with a paper towel, generously season both sides with salt and pepper, and set aside.
Wash, dry and slice your potatoes. Not too thin to where they're flimsy but not more than 12mm thick either! See photo.
Take about 2 tablespoons of the compound butter and spread a thin layer along the bottom of a 25- or 30-centimetre heavy skillet.
Arrange the sliced potatoes in an overlapping circular pattern. Sprinkle them with salt and pepper and if you wish, a drizzle of olive oil.
Arrange the chicken on top the potatoes, spread the rest of the compound butter on top of the chicken. Place a slice of lemon on each thigh.
Pop into the oven for at least one hour, until the skin is golden, the lemons are slightly dark around the edges, and the exposed potatoes are browned and crisp. (If you have a meat thermometer, check that the chicken has cooked to an internal temp of 325°C (gas mark 3). Peek into the oven once or twice throughout baking, tilting the pan and spooning the buttery juices onto both the potatoes and chicken.
Serve the chicken over the potatoes and spoon some of the buttery pan liquid over the top! Pure deliciousness!