Save to Pinterest The smell of garlic butter hitting hot chicken skin is something my kitchen knows well now, but I learned this recipe during a week when I needed dinner to work without my full attention. My friend Sarah dropped by unexpectedly that first night I made these thighs, and she literally stood over the stove watching the final minutes of roasting, asking what I was doing that smelled so incredible.
Last Tuesday my roommate walked in right as I pulled the skillet from the oven, pausing mid sentence to ask what I was making. We ended up eating standing up at the counter because nobody wanted to wait for proper plates. Those thighs have become my go to when I want to feed people without looking like I tried too hard.
Ingredients
- 8 bone in skin on chicken thighs: The skin becomes the best part so do not let anyone talk you into boneless
- 4 tablespoons unsalted butter melted: I keep a spare stick in the freezer just for this recipe
- 5 cloves garlic minced: Fresh garlic makes the whole kitchen smell like somewhere you want to be
- 1 tablespoon fresh parsley finely chopped: Adds this bright green pop that makes the dish look intentional
- 1 tablespoon fresh rosemary finely chopped: Piney fragrance that cuts through the richness
- 1 teaspoon fresh thyme leaves: Earthy little leaves that taste like comfort
- 1 teaspoon paprika: Gives the skin this gorgeous red gold color
- 1 teaspoon salt: Do not skimp here because it carries the flavor
- ½ teaspoon freshly ground black pepper: Fresh ground actually matters for this one
- ½ teaspoon onion powder: My secret weapon for depth without chopping more onions
Instructions
- Get your oven ready:
- Preheat to 220°C and pat those chicken thighs completely dry with paper towels
- Make the magic butter:
- Whisk together melted butter with garlic parsley rosemary and thyme until it smells like heaven
- Mix the dry rub:
- Combine paprika salt pepper and onion powder in a separate bowl
- Season the chicken:
- Rub that spice mixture all over both sides of every thigh
- Arrange for success:
- Place chicken skin side up in your oven proof skillet or baking dish
- Add the garlic butter:
- Pour the butter mixture evenly over the chicken and try to get some under the skin
- Roast until perfect:
- Cook for 35 to 40 minutes until skin is crispy and chicken reaches 75°C internally
- Crisp it up more:
- Broil for 2 to 3 minutes at the end but watch it like a hawk so it does not burn
- Rest and serve:
- Let it sit for 5 minutes then scatter extra parsley and bring out those lemon wedges
Save to Pinterest My mom called me last month asking for the recipe because she had them at my place and keeps thinking about that garlic butter sauce. Nothing makes me feel like a capable adult quite like my mom asking for my cooking advice.
Make It Your Own
Sometimes I swap fresh herbs for dried when the store is out or I am feeling lazy, just remember to use one third the amount. The flavor changes slightly but that crispy skin saves you every time.
What To Serve With It
Roasted vegetables catch all that garlicky butter at the bottom of the pan, or you can go classic with mashed potatoes. The first time I made these I served them with nothing but a simple salad and nobody complained.
Storage And Leftovers
These reheat surprisingly well in a 180°C oven for about 15 minutes, though the skin loses some of its crisp. I actually like the leftovers cold for lunch the next day.
- Store in the fridge for up to 4 days in an airtight container
- Freeze cooked thighs for up to 3 months if you want meal prep
- Always reheat to 75°C if you have been storing them
Save to Pinterest Serve these when you want people to think you put in way more effort than you actually did.
Recipe FAQs
- → How do I know when the chicken is done?
Insert a meat thermometer into the thickest part of the thigh. It's ready when it reaches 75°C (165°F). The juices should run clear, and the skin should be golden and crispy.
- → Can I use boneless chicken thighs instead?
Yes, boneless thighs work well but reduce cooking time to 20-25 minutes since they cook faster. The internal temperature should still reach 75°C (165°F).
- → What if I don't have fresh herbs?
Dried herbs work perfectly—use one-third the amount. Replace fresh rosemary and thyme with 1 teaspoon dried each, and parsley with 1 teaspoon dried.
- → Can I make this dairy-free?
Absolutely. Substitute the butter with olive oil or your favorite dairy-free butter alternative. The garlic and herbs will still infuse beautifully into the chicken.
- → Should I cover the chicken while roasting?
No, leave it uncovered. This allows the skin to crisp up properly. Covering would steam the chicken instead of roasting it, resulting in soggy skin.