Garlic Butter Chicken Thighs Roasted (Printable)

Succulent roasted chicken thighs coated in garlic butter with fresh herbs, golden crispy skin, and tender juicy meat 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

# 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.

# Expert Hints:

01 -
  • The crispy skin locks in juices while the garlic butter seeps into every bite, creating layers of flavor you can taste in each forkful.
  • It comes together in under an hour with ingredients you probably already have, making weeknight dinners feel special without the stress.
  • Chicken thighs stay moist and forgiving even if you accidentally leave them in a few extra minutes, unlike finicky chicken breasts.
02 -
  • Drying the chicken thighs thoroughly before seasoning is non-negotiable if you want crispy skin, because moisture creates steam that turns the skin soggy.
  • Don't skip the resting step after roasting, as cutting into the chicken immediately lets all the flavorful juices run out onto the plate instead of staying in the meat.
  • If your oven runs hot, check the chicken a few minutes early to avoid overcooking, since thighs are forgiving but can still dry out if left too long.
03 -
  • Let the chicken sit at room temperature for 15 minutes before roasting so it cooks more evenly and the center doesn't stay cold while the outside browns.
  • Use a meat thermometer to check for doneness instead of guessing, because perfectly cooked chicken thighs are tender and juicy, not dry or underdone.
  • Save the drippings left in the pan after roasting and whisk them with a little broth or cream to make a quick pan sauce that elevates the whole dish.
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