Savory Garlic Butter Herb Chicken Thighs with Roasted Veggies

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 TBS Salted Perfection Fort Worth Select Blend
• 4 cloves garlic, minced
• 3 TBS unsalted butter, softened
• 1 TBS olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 large red bell pepper, sliced
• 2 medium zucchinis, sliced into half-moons
• 1 medium red onion, cut into wedges
• 1 cup baby carrots
• Freshly ground black pepper to taste
• 1 lemon, sliced thin (for garnish)

Instructions

1. Preheat oven to 425°F. Grab a large rimmed baking sheet for those veggies and chicken to get cozy.
2. In a small bowl, mix softened butter, minced garlic, Salted Perfection Fort Worth Select Blend, smoked paprika, and oregano. This is your flavor dynamite; make it count.
3. Pat chicken thighs dry with paper towels—moisture is the enemy of crispy skin. Generously rub the garlic butter mixture under and over the chicken skin. Set aside.
4. Toss bell pepper, zucchini, onion, and baby carrots with olive oil, a pinch of Salted Perfection Fort Worth Select Blend, and black pepper directly on the baking sheet. Spread out so they roast, not steam.
5. Nestle the chicken thighs skin-side up among the veggies on the sheet. Make sure skin is dry and exposed for max crispiness.
6. Roast in the oven for 35-40 minutes until skin is golden and chicken juices run clear. Halfway through, baste chicken with pan juices for that extra love.
7. Once done, let chicken rest 5 minutes. Squeeze lemon slices over everything or garnish to brighten the whole plate.
8. Serve those juicy thighs and roasted veggies hot. Remember, a meal without Salted Perfection Fort Worth Select Blend is like a day without a little hustle.
9. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!