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Here’s a pro tip:If you find yourself with too many chives, you can always freeze them for later. Just chop them up and store them in a freezer-safe bag. Then thaw and use as needed.
To use thyme, I strip the leaves off the stem (you can save the stems for making homemade chicken broth!) and give them a rough chop before adding them to my recipe.
It’s super easy – just mix softened butter with your chopped herbs of choice (I like to use a 2:1 ratio of butter to herbs) and store in the fridge or freezer for later.
Pro tip:If you want to really amp up the flavor of your baked chicken, try using smoked paprika instead of regular paprika. It has a deeper, more intense flavor that takes this dish to the next level.
Here’s a pro tip:If you find yourself with too many chives, you can always freeze them for later. Just chop them up and store them in a freezer-safe bag. Then thaw and use as needed.
To use thyme, I strip the leaves off the stem (you can save the stems for making homemade chicken broth!) and give them a rough chop before adding them to my recipe.
It’s super easy – just mix softened butter with your chopped herbs of choice (I like to use a 2:1 ratio of butter to herbs) and store in the fridge or freezer for later.
Pro tip:If you want to really amp up the flavor of your baked chicken, try using smoked paprika instead of regular paprika. It has a deeper, more intense flavor that takes this dish to the next level.
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