Garlic Butter Chicken Thighs (Printable Version)

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

# What You’ll Need:

→ 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

# Step-by-Step Guide:

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

# Additional Tips::

01 -
  • The skin gets impossibly crispy while the meat stays embarrassingly juicy because the butter keeps everything protected and happy.
  • You basically just mix and pour, which means less cleanup and more time enjoying what you made.
  • Garlic and fresh herbs make it taste like you actually know what you're doing, even if you're winging it.
02 -
  • Pat the chicken completely dry before seasoning—moisture is the enemy of crispy skin, and that crispy skin is kind of the whole point.
  • Don't skip the resting period at the end; those five minutes make the difference between juicy chicken and dry chicken, and you'll feel it immediately when you cut into it.
  • Fresh herbs do something different than dried herbs during roasting, so if you absolutely have to substitute, use about one-third the amount of dried.
03 -
  • If you don't have an oven-proof skillet, assemble everything in a regular baking dish and the results are exactly the same—the skillet is just convenient for stovetop.
  • Garlic can burn if your oven is hotter than expected, so if it looks too dark, cover loosely with foil for part of the roasting time.
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