Garlic Butter Chicken Thighs Roasted (Printable)

Tender chicken thighs roasted in aromatic garlic butter with fresh herbs until golden and crispy. Perfect weeknight main dish.

# What You Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 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

# How-To:

01 - Preheat your oven to 425°F. Pat the chicken thighs dry with paper towels.
02 - In a small bowl, stir together melted butter, minced garlic, parsley, rosemary, and thyme.
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.
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, making sure some gets under the skin.
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, rest for 5 minutes, then garnish with extra parsley and serve with lemon wedges if desired.

# Insider Tips:

01 -
  • It uses only one pan, so cleanup is a breeze even on your busiest nights.
  • The crispy skin and juicy meat happen almost effortlessly in the oven.
  • Garlic butter seeps into every bite, making even plain rice taste incredible.
  • Youll have leftovers that taste even better the next day tucked into a sandwich.
02 -
  • Drying the chicken thighs is the single most important step for crispy skin, so dont skip it even if youre in a hurry.
  • If your oven runs hot, check the chicken at 30 minutes to avoid overcooking the meat while chasing crispy skin.
  • Resting the chicken after roasting lets the juices redistribute, so cutting into it too soon will leave your plate swimming and the meat drier.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the skin an even crispier finish.
  • Let the butter cool slightly before adding the garlic so it doesnt cook too fast and turn bitter.
  • If the skin isnt crisping up, your oven might be running cool, so use an oven thermometer to check the real temperature.
  • Save the pan drippings and toss them with roasted vegetables or drizzle over rice for an extra hit of flavor.
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