There is nothing better than garlicky, herby, buttery roast chicken. As soon as I smell those familiar, delicious aromas filling my home, I am transported straight back to childhood Sundays. However, as I’ve added a slight twist to this classic – using economical, easy-to-cook, chicken thigh cutlets – this means you can now have your roast on a weeknight! Chicken thigh cutlets take less time to cook and are a little easier to handle, allowing for even cooking and easy portioning. The chicken is first coated in a garlic butter marinade, then popped in the oven to bake to crispy, golden perfection. There’s a little honey in the marinade that adds a beautiful sweetness and helps the skin to crisp up. The roasting pan juices keep the chicken tender as it cooks, then double as a delicious sauce, perfect for drizzling over mashed potatoes or even pasta.
The end result is perfectly cooked, juicy chicken with buttery-crisp, golden-brown skin. It’s comforting, nourishing and low-fuss and there’s minimal washing up as it’s cooked in one pan. Serve Easy Roasted Garlic Butter Chicken with your family’s favourite side dishes – mashed potato and steamed greens are popular at our place, but I’ve provided other suggestions below. Any leftovers can be refrigerated, then reheated the next day, and you can marinate the chicken ahead of time if you like. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.
Serve Easy Roasted Garlic Butter Chicken with Freezer-friendly Mashed Potatoes, cooked pasta, rice, creamy cauliflower mash, zoodles (courgetti), a green leafy salad or steamed greens.
You can, but with a few variations, as boneless, skinless chicken thighs take less time to cook. Preheat the oven to 200°C (400°F) – both conventional and fan. Marinate the chicken as per the recipe and bake for 25–30 minutes until cooked through. An optional extra is to adjust the oven heat setting to grill (broil) and grill the chicken on high for a further 2–3 minutes or until the surface is nicely caramelised. This isn’t essential as the chicken will already be fully cooked, but will help give the chicken some extra colour if desired.
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 (tenderstem broccoli), green beans or asparagus to the tray in the last 10 minutes of cooking time to make this an even easier dinner.
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Lauren says:
If I use a cast iron skillet will the cooking time be different?
Nicole says:
Hi Lauren, I actually cook this in a flattish cast-iron pan, so you can follow the recipe as written. ❤️ Nic x
Kerri C says:
My family loved this roasted garlic butter chicken
Thanks Nicole for another great recipe
Nicole says:
My absolute pleasure, Kerri! 🥰 So glad you enjoyed it, Nic x
Trudi says:
I really like this one. Its in the regular rotation. It sounds simple but the combo of the honey garlic and Thyme really hits the spot. I serve with mash and green beans.
Nicole says:
Hi Trudi, I know what you mean about the honey, garlic and thyme … it’s a winning combo, isn’t it! So happy you enjoyed this and thanks for the rating. 🙌🏻 Nic x
Frances Bergin says:
Made this as it read but with boneless skinless chicken breasts since it is what I had on hand, it was fabulous! Had fairly low expectations since it was so easy and my family loved it will be adding it to the week night rotation!
Nicole says:
Hi Frances, I just love to hear a recipe was so enjoyed that it hit the weeknight rotation … yay! 🙌🏻 Nic x
Pilar says:
Me puedes ayudar porfavor, en casa mi hijo es alérgical pollo y al pavo porque puedo sustituirlo? Gracias
Nicole says:
Hi Pilar 💛 If your son is allergic to chicken and turkey, you could swap the chicken for salmon, which works really beautifully with the garlic butter. You could also use pork loin or pork chops, adjusting the cooking time as needed. A firm white fish (like cod) would also work well. I hope that helps! Nic x
Maya says:
This sounded delicious. When I started mixing the seasonings together I realized it was just way too bland. I had to add other seasonings and more of what is in the recipe. It’s very wet. The broth did not evaporate during the cooking process. The chicken was mushy. If I try this recipe again I will use less broth or no broth. Not a huge fan. 😔
Aletta says:
Love the recipe
Nicole says:
Great to hear, Aletta! Nic x
Debbie says:
Loved this recipe! So juicy and tender. Very easy and little mess. Yum! 😋
I did skinless thigh cutlets, served with creamy mashed potatoes and a Greek salad. Beautiful fresh meal
Nicole says:
That meal sounds divine, Debbie! So glad it worked out well for you. Thanks for the rating too. Nic x
Lizzie says:
loved it we did ours with drumsticks as that what we had in the freezer at the time. definitely a new family favourite. my family love sauce so will double the butter mix next time.
Nicole says:
Yum, Lizzie, the drumsticks sound gorgeous! The sauce is everything, isn’t it! Thanks for the rating. Nic x
Serena Nicholson says:
Delicious. Easy and tasty
Nicole says:
Really great to hear, Serena! Thanks for the rating, Nic x
Georgia says:
When I cook it in the oven do I leave the lid off?
Nicole says:
Hi Georgia, yep, you leave the lid off. Nic x
Georgia says:
Hey how would I do this with legs and wings
Nicole says:
Hi Georgia, yes, you could use drumsticks – but depending on their size they might just take a little less time to cook, especially the wings. Hope this helps! Nic x