Garlic & Basil Roasted Chicken

I used to make the mistake of buying fresh basil in the store and it always went bad before I could use all of it. So I decided to try basil in a tube. You can find it in the produce section where they keep the bagged lettuce. Surprisingly, it's not bad. In fact, it's perfect for this recipe. And it lasts a lot longer. You can put the cap back on, and store it in the fridge up to six months.

Ingredients:

4 chicken thighs, bone in, skin on
3-4 tablespoons basil (from a tube)
1 teaspoon garlic, minced
1-2 teaspoons olive oil

Directions:

Heat the oven to 425 degrees. Mix the basil, garlic and oil in a bowl with a dash of salt and pepper. Then liberally salt and pepper the chicken. Separate the skin of the chicken from the meat with your fingers. You want to create a pocket. Stuff the garlic and herb mixture under the skin with your hands. Heat an oven-safe skillet on the stove with a little olive oil in it over medium-high heat. Place the chicken skin side down in the skillet. the chicken should sizzle as soon as it hits the pan. Let the skin crisp (about 3 minutes) then pop the skillet in the oven for 20 to 25 minutes until the juices run clear.
Try it with: garlic-parmesan mashed potatoes.