Garlic Butter Chicken Thighs (Print Version)

Tender roasted chicken thighs in a rich garlic butter herb sauce with crispy skin.

# Components:

→ Chicken

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

→ 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

# Directions:

01 - Preheat the oven to 425°F. Thoroughly pat the chicken thighs dry using paper towels.
02 - Combine melted butter, minced garlic, parsley, rosemary, and thyme in a small bowl, stirring until evenly mixed.
03 - In a separate bowl, blend paprika, salt, black pepper, and onion powder thoroughly.
04 - Evenly rub the seasoning blend over both sides of the chicken thighs, ensuring full coverage.
05 - Place the chicken thighs skin-side up in a large oven-safe skillet or baking dish.
06 - Pour the garlic butter mixture evenly over the chicken, gently lifting the skin to allow some to seep underneath.
07 - Roast in the preheated oven for 35 to 40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F.
08 - Optionally, broil for the final 2 to 3 minutes, monitoring closely to prevent burning.
09 - Remove from oven and let rest for 5 minutes. Garnish with extra parsley and serve alongside lemon wedges if desired.

# Expert Advice:

01 -
  • Chicken thighs stay juicy no matter what—they're actually forgiving, which means less stress and better results.
  • The garlic butter creates its own sauce, so you skip the extra step of making something on the side.
  • It looks restaurant-quality but takes barely 45 minutes start to finish, perfect for feeding people on a regular Tuesday.
02 -
  • Pat your chicken completely dry before it hits the pan—this single step is what separates crispy skin from rubbery, steamed skin.
  • Don't peek constantly; every time you open the oven, heat escapes and extends your cooking time, so resist the urge to check until you're near the end.
  • The garlic butter under the skin is where the real magic happens—don't just pour it on top and hope it finds its way there.
03 -
  • If you want a dairy-free version, substitute the butter with good quality olive oil—it's not the same, but it's genuinely delicious and the garlic and herbs carry the dish.
  • Invest in a meat thermometer; it removes all guesswork and means you'll never overthink whether the chicken is actually cooked through.
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