Description
A foolproof, minimal-effort recipe for golden, crispy baked chicken thighs coated in a rich garlic herb butter. Perfect for weeknight dinners with zero prep stress and easy cleanup.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 1 teaspoon dried herbs (thyme and/or rosemary)
- 1/2 teaspoon paprika (optional, for color)
Instructions
- Preheat oven to 425°F (220°C).
- Pat chicken thighs thoroughly dry with paper towels to ensure crispy skin.
- In a small bowl, mix softened butter, minced garlic, dried herbs, paprika (if using), and half of the salt to form a paste.
- Place chicken thighs skin-side up on a wire rack set inside a baking sheet.
- Sprinkle remaining salt and pepper over the meat side (bottom).
- Rub the garlic herb butter mixture generously over the skin side of the chicken.
- Bake for 35-40 minutes without opening the oven for the first 20 minutes.
- Check for golden brown, crispy skin. If needed, bake for an additional 5 minutes.
- Remove from oven and let rest for 5 minutes before serving.
- Serve with pan juices spooned over the top.
Notes
Ensure chicken skin is completely dry before baking for maximum crispiness. Do not crowd the pan; use two sheets if necessary. Chicken thighs are safe at 165°F but taste better at 175-180°F for tender texture. Can be prepped ahead and refrigerated for up to 24 hours.
- Prep Time: 7 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 2 thighs per serving
- Calories: 450
- Sodium: 300
- Fat: 32
- Saturated Fat: 12
- Carbohydrates: 1
- Protein: 35
Keywords: chicken thighs, baked chicken, garlic herb butter, crispy chicken, easy dinner, weeknight meals, gluten-free, high protein