Garlic Butter Chicken Thighs Roasted (Printable Version)

Tender chicken thighs roasted in aromatic garlic butter with fresh herbs until golden and crispy. Perfect comfort food.

# What You'll 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 Make It:

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.

# Expert Advice:

01 -
  • The garlic butter seeps under the skin while roasting, creating pockets of flavor that burst with each bite, a technique my restaurant chef friend taught me after years of professional cooking.
  • Even on chaotic weeknights when cooking feels impossible, this dish delivers a restaurant-quality meal with barely 10 minutes of hands-on time, saving both your sanity and your dinner reputation.
02 -
  • Never skip patting the chicken dry—this single step is the difference between sadly soggy skin and crackling crispy perfection, a lesson I learned through multiple disappointing early attempts.
  • The butter will look like it's burning in spots around the 30-minute mark, but those dark patches are actually caramelized garlic and herbs creating the most flavorful bits you'll fight over at the table.
03 -
  • Scrape up every bit of those caramelized garlic bits from the pan and spoon them over your chicken before serving—what looks burnt is actually concentrated flavor that took me years to stop discarding.
  • For an elevated twist that impresses dinner guests, add a tablespoon of white wine to the butter mixture and finish with a teaspoon of honey for a subtle sweet-savory glaze that caramelizes beautifully.
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