Baked chicken with herbed butter and rapini

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Baked chicken with herbed butter and rapini

Baked chicken with herbed butter and rapini

Gluten-Free Friendly, Soy-Free

2 Servings, 350 Calories/Serving

5–20 Minutes

A lemon zested and smoked paprika spiced butter adds loads of flavor to this simple baked chicken dish that’s served with a tart pan sauce alongside crispy, charred rapini.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 chicken thighs
  • 1 lemon
  • 1 sprig rosemary
  • ¼ teaspoon smoked paprika
  • 8 ounces rapini
  • ½ cup chicken stock

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep ingredients

Preheat oven to 475°F. Let butter soften at room temperature. Meanwhile:
*Zest lemon.
*Pick rosemary leaves off stems and finely chop leaves.


Make butter, prep chicken

Make compound butter by mixing together butter, lemon zest, rosemary, paprika and a pinch of salt. Gently separate chicken skin from meat, careful not to tear skin or separate completely. Using hands or spatula, tuck compound butter under skin of chicken until well coated.


Bake chicken

Heat oven-safe saute pan or skillet on high with a drizzle of oil. Once hot, place chicken, skin side up, on pan and cook until bottom is just slightly caramelized, about 2 minutes. Carefully place pan in oven and bake until chicken turns white and is fully cooked through, about 25 minutes.


Cook rapini

Heat large skillet on high. Trim 1 inch off ends of rapini and toss in a bowl with a light drizzle of oil and salt. Once skillet is hot, toss in rapini — working in batches, if it doesn’t all fit at once — and cook until stems are tender and leaves are slightly charred, about 3 minutes each side. Resist the urge to stir. Remove from heat and set aside.


Make pan sauce

Once chicken is cooked through, remove from skillet and place on a plate to cool. Discard about half of the fat in the skillet. Place skillet over stovetop on medium heat. Add chicken stock and boil until liquid is reduced by half. Squeeze juice of ½ lemon and season to taste with salt. Take off heat.

Plate and serve

Pour sauce on serving dish or plates. Top with chicken and serve alongside rapini.