Garlic Butter Chicken Thighs (Print View)

Juicy chicken thighs with garlic butter and herbs, roasted to a crispy, tender perfection.

# 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 - Preheat the oven to 425°F. Pat chicken thighs dry with paper towels to ensure crispiness.
02 - In a small bowl, combine melted butter, minced garlic, parsley, rosemary, and thyme, mixing thoroughly.
03 - In a separate bowl, blend paprika, salt, black pepper, and onion powder evenly.
04 - Rub the seasoning mixture all over the chicken thighs, covering both sides completely.
05 - Place chicken thighs skin-side up in an oven-proof skillet or baking dish, spaced evenly.
06 - Pour the garlic butter mixture evenly over the chicken, ensuring some penetrates beneath the skin.
07 - Cook in the preheated oven for 35 to 40 minutes until skin turns golden and crispy and internal temperature reaches 165°F.
08 - For extra crispiness, broil the chicken for 2 to 3 minutes, closely monitoring to prevent burning.
09 - Remove from oven, let rest for 5 minutes. Garnish with extra parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Chicken thighs stay so tender they practically fall off the bone while the skin gets crackling crispy.
  • The whole thing comes together in less than an hour with barely any hands-on time.
  • Garlic butter does the seasoning work, so you end up with restaurant-quality flavor without the fuss.
02 -
  • Bone-in, skin-on thighs are forgiving—they won't dry out even if you accidentally leave them in a few minutes too long, unlike chicken breasts that go rubbery and sad.
  • The garlic butter under the skin is the real secret; it keeps everything moist while the outside gets crackling crispy, a lesson I learned after ruining a batch by being too cautious with the butter.
03 -
  • If you only have dried herbs instead of fresh, use a third of the amount and add them to the butter—heat helps dried herbs bloom and distributes their flavor better than sprinkling them at the end.
  • A quick broil at the end transforms good skin into crackling perfection, but watch it like a hawk or you'll have regrets.
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