Garlic Butter Chicken Thighs Roasted (Printable)

Tender chicken thighs roasted in garlic butter with herbs for crispy skin and juicy meat.

# Ingredient list:

→ 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 your oven to 425°F. Pat the chicken thighs dry with paper towels to ensure crispy skin.
02 - In a small bowl, stir together melted butter, minced garlic, parsley, rosemary, and thyme until well combined.
03 - In another bowl, combine paprika, salt, black pepper, and onion powder.
04 - Rub the seasoning mix evenly over the chicken thighs, coating both sides thoroughly.
05 - Arrange the 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 gets under the skin for maximum flavor.
07 - Roast in the preheated oven for 35–40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F.
08 - For extra crispiness, broil for the last 2–3 minutes, watching closely to avoid burning.
09 - Remove from oven and let rest for 5 minutes. Garnish with extra parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The skin gets impossibly crispy while the meat stays juicy throughout
  • That garlic butter sauce creates itself in the pan while roasting
  • Mostly hands-off cooking so you can focus on sides or just relax
02 -
  • Dry those chicken thighs thoroughly before seasoning or the skin will steam instead of crisp up
  • Getting the butter mixture under the skin is what makes this taste restaurant-quality
  • The broiler at the end is optional but absolutely worth it for that extra crunch
03 -
  • Let your chicken sit at room temperature for 20 minutes before roasting for more even cooking
  • Use a cast iron skillet if you have one because it holds heat and creates the best crispy skin
  • Don't crowd the pan or the chicken will steam instead of roast properly
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