Garlic Butter Chicken Thighs (Print)

Tender chicken thighs roasted in garlic butter and fresh herbs with crispy, flavorful skin.

# Components:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (approximately 2.6 lbs)

→ Garlic Butter

02 - 4 tablespoons unsalted butter, melted
03 - 5 cloves garlic, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
06 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

→ Seasoning

07 - 1 teaspoon paprika
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper
10 - ½ teaspoon onion powder

→ Optional for Serving

11 - Lemon wedges
12 - Extra chopped parsley

# Method:

01 - Set oven to 425°F. Pat chicken thighs dry with paper towels.
02 - Combine melted butter, minced garlic, parsley, rosemary, and thyme in a small bowl, stirring well.
03 - In a separate bowl, combine paprika, salt, black pepper, and onion powder.
04 - Rub the seasoning blend evenly over both sides of each chicken thigh.
05 - Place chicken thighs skin-side up in a large oven-proof skillet or baking dish.
06 - Pour the garlic butter mixture evenly over the chicken, ensuring some goes beneath the skin.
07 - Roast in the preheated oven for 35 to 40 minutes until skin is golden and crispy and internal temperature reaches 165°F.
08 - Optional: Broil for 2 to 3 minutes, watching closely to prevent burning.
09 - Remove from oven, rest for 5 minutes. Garnish with extra parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy while the skin turns shatteringly crisp—no dry, sad poultry here.
  • Minimal hands-on time means you can have dinner ready in less than an hour with almost zero stress.
  • That garlic butter makes everything taste like you spent way more effort than you actually did.
02 -
  • Bone-in, skin-on chicken thighs are non-negotiable if you want that juicy, crispy result; white meat just won't deliver the same magic.
  • Don't skip patting the chicken dry or you'll end up steaming instead of roasting, and that's a completely different dish.
03 -
  • If your oven runs hot, start checking for doneness at 32 minutes; every oven is different, and burnt skin is a tragedy.
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so take it out about 15 minutes before you start cooking.
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