Crispy Garlic Butter Baked Chicken Thighs
Deliciously crispy chicken thighs baked with garlic butter and fresh herbs, perfect for any dining occasion.
Ingredients
For the Chicken
- 6 pieces bone-in, skin-on chicken thighs (about 3 pounds)
- 1 tablespoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika (optional)
- ½ teaspoon onion powder
- 1 pinch red pepper flakes (optional)
For the Garlic Butter Mixture
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, finely minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 piece Zest of 1 lemon
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels to remove moisture. Season both sides generously with salt, pepper, paprika, and onion powder.
Garlic Butter Mixture
- In a mixing bowl, combine melted butter, minced garlic, chopped parsley, thyme, rosemary, lemon zest, olive oil, and red pepper flakes if using. Stir well to blend the flavors.
Baking
- Place the chicken thighs skin side up on a prepared oven-safe baking dish or skillet.
- Using a spoon or silicone brush, coat each thigh evenly with the garlic herb butter mixture, making sure some gets under the skin for extra flavor.
- Bake uncovered in the preheated oven for 35-40 minutes.
- About halfway through (around 18 minutes), baste the thighs again with the pan juices or leftover butter mixture to keep them moist and flavorful.
- Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh; it should read 165°F (74°C). If the skin isn’t crispy enough, broil for 2-3 minutes, watching closely to avoid burning.
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
Notes
For better results, ensure the chicken is patted dry before seasoning. Feel free to adjust seasonings and try different herbs.