Garlic Butter Chicken and Provolone Baguettes

Instructions

1. 1

   Preheat the oven to 220°C/425°F, allowing about 15 minutes. Meanwhile, line two 33 × 45 cm rimmed baking trays with foil. Cut the butter into small pieces in a small bowl so it can soften.

2. 2

   Pat the chicken dry with paper towel. On one prepared tray, coat it with the olive oil, garlic powder, paprika, salt and black pepper. Spread the thighs flat in a single layer with space between them.

3. 3

   Roast the chicken for 25–30 minutes, until an instant-read thermometer inserted into the thickest part of each thigh reads at least 74°C/165°F.

4. 4

   While the chicken roasts, finely chop the garlic and parsley and mash them into the softened butter. Split the two baguettes lengthwise and spread all four cut surfaces with the garlic butter. Arrange them cut-side up on the second tray. Thinly slice the provolone and distribute it over the two bottom halves.

5. 5

   Transfer the cooked chicken to a plate and rest it for 5 minutes. At the same time, bake the prepared bread for 4–5 minutes, until the cheese melts and the bread edges turn lightly golden.

6. 6

   Slice the rested chicken and divide it evenly between the cheesy baguette halves. Replace the tops and cut each filled baguette in half to make four substantial portions. Serve warm.