Chicken thighs with sage butter and onions
Prep Time
Cooking Mode
60 mL (¼ cup) cup unsalted butter, melted
30 mL (2 tbsp.) tbsp finely chopped fresh sage
10 mL (2 tsp.) tsp paprika
5 mL (1 tsp.) tsp mustard powder
2 mL (½ tsp.) tsp pepper
5 mL (1 tsp.) tsp garlic powder
5 mL (1 tsp.) tsp salt
60 mL (¼ cup) cup chicken broth
3 onions, quartered
6 chicken thighs, skin-on, about 1.5 kg (3 lb.)
1 package of frozen green beans
60 mL (¼ cup) cup unsalted butter, melted
30 mL (2 tbsp.) tbsp finely chopped fresh sage
10 mL (2 tsp.) tsp paprika
5 mL (1 tsp.) tsp mustard powder
2 mL (½ tsp.) tsp pepper
5 mL (1 tsp.) tsp garlic powder
5 mL (1 tsp.) tsp salt
60 mL (¼ cup) cup chicken broth
3 onions, quartered
6 chicken thighs, skin-on, about 1.5 kg (3 lb.)
1 package of frozen green beans
Directions
1Preheat oven to 200°C (400°F).
2Stir melted butter with sage, paprika, garlic powder, mustard powder, salt, and pepper. Rub this seasoned butter onto chicken thighs.
3Place onions in an ovenproof dish measuring about 33 x 23 cm (13 x 9 in.) and pour on broth. Set chicken on onions. Bake for about 1 hour, or until meat easily comes off bone and internal temperature of chicken reaches 82°C (180°F). Serve chicken with onions and green beans.
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