Lemon Garlic Chicken with Dijon Herb Butter

Prep Time: 20 mins | Cook Time: 15 min | Course: Dinner | Serves: 6

Delicious lemon garlic chicken thighs finish cooking with a swath of Dijon herb butter. Perfect with roasted baby potatoes, also included in this post.

1 Tbsp olive oil 

6 chicken thighs, dried between paper towels 

¼ cup butter, softened

3 cloves garlic, chopped 

1 Tbsp Dijon mustard 

1 green onion, chopped 

1 Tbsp parsley, chopped 

1 Tbsp dill, chopped 

Salt, garlic salt, and pepper, to taste

1 lemon, sliced thin

3 rosemary sprigs 

Preheat the olive oil in a large skillet over medium-high heat. Add dried chicken thighs, seasoning with salt and pepper, and cook for about 4 minutes. Mix butter, garlic, Dijon, green onion, parsley, salt, and pepper together in a small mixing bowl. Turn chicken pieces over and spread herb butter over the top of the chicken thighs before adding lemon slices on top. Cook an additional 4-5 minutes, making certain the chicken is cooked through. Chicken should read 165* with an insta-thermometer when done. Scatter rosemary sprigs on top. Serve chicken with spoonfuls of the melted herbal Dijon butter over the top. 

Roasted Garlic Lemon Baby Potatoes 

2 lbs baby medley potatoes, quartered

7 cloves garlic, minced 

¼ cup olive oil

Salt, garlic salt, and pepper, to taste 

1 lemon, sliced thin

Preheat oven to 425*. Mix potatoes, garlic, olive oil, and seasonings together on a rimmed baking sheet. Top with lemon slices and roast in the oven for 30-40 minutes until fork-tender.