Garlic Butter Chicken Thighs Roasted (Printable Version)

Juicy roasted chicken thighs coated in garlic butter and aromatic herbs, crispy outside and tender inside.

# 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.
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 -
  • Chicken thighs stay impossibly juicy while the skin crisps to golden, crackly perfection without any fussing.
  • The garlic butter sauce does all the heavy lifting—you're basically just assembling, seasoning, and letting the oven work its magic.
  • It's ready in under an hour, making it a weeknight hero that tastes like you spent hours in the kitchen.
02 -
  • Patting the chicken dry is the single most important step for crispy skin; I learned this the hard way after years of wondering why my chicken came out steamed instead of roasted.
  • Bone-in, skin-on thighs are harder to mess up than breasts because the dark meat forgives slight overcooking and stays moist—this is why thighs are a weeknight lifesaver.
  • Always check the internal temperature in the thickest part of the thigh, not touching bone, to avoid that guessing game of whether it's really done.
03 -
  • If you're using dried herbs instead of fresh, use exactly one-third the amount—dried herbs are concentrated, and going easy prevents them from tasting dusty or overwhelming.
  • For a dairy-free version, swap the butter for good olive oil; it won't have quite the same richness, but it's delicious and still delivers that garlic-herb coating everyone loves.
  • Leftovers transform beautifully into chicken salads, grain bowls, or quick tacos the next day—the meat stays tender and the flavor only deepens.
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