We love a simple, but delicious dinner dish and this one couldn't be easier to whip up! Fresh
herbs from the garden and our favorite Pluck organ-based seasoning give this baked chicken recipe a lovely flavor. Add a side of green beans sautéed in bacon fat with shallots and mushrooms and you've got a fantastic dinner!
4 chicken thighs, with skin and bone-in
1/4 cup softened butter
4 sprigs fresh tarragon
4 sprigs fresh lemon thyme
4-8 cloves garlic
4 sprigs celery (with leaves)
1/4 cup chicken broth
1/4 cup dry white wine
1 Tbsp Pluck Seasoning
1 Tbsp salt
Lay herbs across the bottom of a heavy baking dish, reserving a few extras to tuck under and on top of the skin. Place the chicken thighs on top. Tuck the smashed and peeled garlic cloves under the skin. Sprinkle generously with salt & Pluck Seasoning (we like original, or zesty garlic).
Top with dots or strips of butter and pour chicken broth (check out this blog for an easy way to make your own!) and wine into the pan.
Cover with a silicone baking sheet or an inverted sheet pan (or lid, if your baking dish has one). Place in a 375° oven for about 30 minutes; baste with juices & return to oven, uncovered, for an additional 15-20 minutes. When juices run clear, remove from oven and allow to rest for 10-15 minutes before serving over rice, quinoa, or riced cauliflower.
Download the recipe!