Oven Roasted ~ Herb Crusted Chicken

This is one of the easiest things I make that my family loves. It's flavorful and homey. A true comfort dish. Try it with the "Not For the Faint of Heart Mashed Potatoes" you can find in the recipe line-up here or with the roasted veggies I've included with this recipe. Or try it with both!

Oven Roasted ~ 
Herb Crusted Chicken



6 chicken thighs – with skin
3 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried tarragon
1 stick butter – softened

Preheat oven to 400 degrees

In a small bowl, combine butter, salt and dried herbs. (This is called a compound butter.) Mix well. Place a small teaspoonful of butter mixture under the skin of each chicken thigh. Spread remaining butter mixture of the top of the thighs. Place chicken thighs in a 9 x 13 inch pan and bake for 45 minutes or until done and skin is crusty.

Roasted Veggies

2 zuchinni
2 yellow squash
1 red pepper
1 yellow pepper
1 green pepper
1 sweet or red onion

1 teaspoon each:
tarragon
oregano
sage
rosemary

Salt and pepper to taste

Chop all veggies into big chunks and put into a large pan. Sprinkle with herbs and salt and pepper then drizzle the whole thing with a few good glugs of olive oil. Roast at 400...along with the chicken..for about 45 minutes until veggies are tender. (When you put the raw veggies in the pan it will look like a lot, but remember...they will cook down.)

Bird legs!

Like buttah....

Spread the buttah under the skin....

...and on top, too!

Here's whatcha need for the veggies. 

You can change it up to your liking!

Looks like a lot, I know but this feeds 

my family of four with just a little leftover.