Garlic Butter Chicken Thighs Roasted (Printable Version)

Tender roasted chicken thighs coated in garlic butter with aromatic herbs. Crispy skin and juicy meat in just 45 minutes.

# 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

# Directions:

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 Tips:

01 -
  • The garlic butter sauce creates these little flavor pockets under the skin that make even the pickiest eaters at your table reach for seconds.
  • Its one of those meals that feels restaurant-worthy but requires embarrassingly little effort, making you look like a kitchen genius when really, the oven does all the work.
02 -
  • Room temperature chicken cooks more evenly than cold straight from the fridge, a revelation I had after wondering why restaurant chicken always seemed juicier than mine.
  • Adding the garlic to already melted butter rather than melting them together prevents the garlic from burning and turning bitter, a mistake I made countless times before figuring it out.
03 -
  • Save the leftover garlic butter from the bottom of the pan and freeze it in an ice cube tray to add instant flavor to plain rice or steamed vegetables on busy weeknights.
  • For entertaining, you can partially cook the chicken for 25 minutes earlier in the day, then finish the final 15 minutes just before guests arrive, filling your home with that irresistible aroma as they walk through the door.
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