Preheat oven to  400°F.

In a bowl, mix the softened butter with the woodfired garlic seasoning.

Slightly separate the skin from the chicken and spread roughly a tablespoon on each chicken thigh and then spread the bacon grease on the top of the chicken skin. Set aside.

Prepare all of your veggies and arrange them on a nonstick sheet pan. Mix the melted butter and the rest of the woodfired garlic seasoning, salt, and pepper,  then pour it onto the veggies and mix to make sure they are coated.

Wiggle the chicken thighs onto the sheet pan with the veggies. Cook for 30-35 minutes. Then crisp the skin up and brown it under the broiler for a few minutes. Cook until the chicken reaches an internal temperature of 165°F.

While the chicken is cooking, add all of the ingredients to a blender or food processor and blend until everything is chopped up and smooth, then pop it in the fridge until the chicken is done.

Top the chicken with the chimichurri, then serve!