Roasted Chicken Thighs and Focaccia

I served this roasted chicken alongside of the artichoke ravioli and with a side of asparagus with beurre blanc. It's a very simple recipe, but the chicken is so tender and the skin is crispy and full of flavor. It's one of my favorite go-to recipes.

I also made a different version of focaccia bread. This has gotten a lot of great reviews on allrecipes, so I figured I'd give it a go. It was good, but I think I'm still in search of a better recipe because it wasn't quite as great as some of the focaccia that I've had.

Roasted Chicken Thighs

4 Chicken thighs

1/2 stick butter, at room temperature

3 t. season salt

1 t. rosemary

1 t. black pepper

1/2 t. celery salt

1/4 t. paprika

1 t. garlic powder

Preheat oven to 375. Rub 1/2 of the butter under the skin of the chicken thighs and the other 1/2 of the butter on top of the chicken. Sprinkle the herbs evenly over the chicken. Place in a greased baking dish and cook, uncovered, for 45-55 minutes. Remove from oven and allow chicken to sit for 10 minutes before serving.

Focaccia Bread

(from Allrecipes)
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.