When I first started cooking my favorite fresh herb was basil. Besides all of those hearty Italian dishes I made for my husband I also loved it fresh. I added it to my sandwiches and of course anything with tomatoes and mozzarella! Basil was my step up from my parsley days. Although, I have garner a new appreciation for parsley. Alas, this post is about thyme. Thyme has become my new favorite herb. I use it often in my cooking, loving that earthy, woody flavor it has to it. I know many people will groan, but when I’m out of oregano I’ll even use thyme in it’s place. They are from the same family after all!
What I really love about thyme is that it is so easy to use up. During the winter months when I need fresh herbs and I don’t have any frozen I head to the store. I buy some and then realize I only needed a little bit for one particular recipe and the rest gets thrown away. Now, I know I should menu plan but that doesn’t always happen. Yes, I can toss most herbs in my salads and I do that, but that doesn’t always work either. I’m not a fan of rosemary or dill in my salads. But thyme, oh I can toss thyme into anything.
One of my favorite ways to use up thyme is this Thyme & Garlic Roast Chicken. I’ve been making this for a while now and thought I’d finally share. This is basically a compound butter that you rub under the skin of chicken. While I show it here as chicken breasts, similarly you can use it for a whole roaster or chicken thighs. The choice is yours. What’s great about it is it takes a couple of minutes to prepare but will yield wonderful flavor that will have everyone thinking you actually remembered to marinade the chicken that morning! Don’t just leave lovely herb butter compounds for the holidays. This is so easy to do and a great way to tweak that chicken rut that we all fall into!
Similarly you can use this on a whole roast chicken
Thyme & Garlic Roast Chicken
Ingredients
- 4 split chicken breasts, skin on
- 4 Tbsp unsalted butter, softened
- 1 clove garlic, minced
- 4 stalks fresh thyme, rough chopped
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
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Pre-heat oven to 350 F.
Place chicken in a cast iron skillet or roasting pan.
In a small bowl, mix remaining ingredients until combined. Rub thyme butter mixture under the skin of each chicken breast. If the skin doesn’t cover the entire breast than rub the butter mixture over the meat of the chicken.
Bake for about 40 minutes or until chicken has reached 165F.
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