Garlic Butter Chicken Thighs Roasted (Printable)

Crispy-skinned chicken thighs roasted in garlic butter with fresh herbs—juicy, flavorful, and ready in 45 minutes.

# 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 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.

# Helpful Hints:

01 -
  • The skin crisps up beautifully while the meat stays impossibly juicy thanks to the bone.
  • Garlic butter seeps into every crevice and creates a sauce you'll want to spoon over everything.
  • It's fancy enough for guests but simple enough for a weeknight when you're too tired to think.
  • Cleanup is minimal since everything roasts in one pan.
02 -
  • Drying the chicken thoroughly before seasoning is the single most important step for crispy skin.
  • Don't move the chicken around once it's in the oven, let the heat do its job undisturbed.
  • If your garlic starts to brown too quickly, tent the pan loosely with foil halfway through roasting.
  • Resting the chicken after roasting isn't optional, it keeps all the juices inside instead of running out onto the plate.
03 -
  • Let the butter come to room temperature before mixing with the garlic and herbs for easier blending.
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the skin an even crispier finish.
  • If you're cooking for a crowd, double the recipe and use two pans so the chicken isn't crowded.
  • Save any leftover garlic butter in the pan and toss it with vegetables or pasta the next day.
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