Juicy chicken thighs roasted in garlic butter with herbs—crispy outside, tender inside, packed with flavor.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 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 oven to 425°F. Thoroughly pat chicken thighs dry with paper towels to ensure crispy skin.
02 - In a small bowl, combine melted butter, minced garlic, parsley, rosemary, and thyme. Stir until well blended.
03 - In a separate bowl, whisk together paprika, salt, black pepper, and onion powder until uniform.
04 - Rub the dry seasoning mixture evenly over both sides of each chicken thigh, ensuring thorough coverage.
05 - Place chicken thighs skin-side up in a large oven-proof skillet or baking dish, spacing evenly for proper heat circulation.
06 - Pour the garlic butter mixture evenly over the chicken, carefully working some under the skin for maximum flavor penetration.
07 - Roast for 35-40 minutes until skin achieves golden crispiness and internal temperature reaches 165°F when measured with a meat thermometer.
08 - For enhanced crispiness, switch to broil for 2-3 minutes. Watch constantly to prevent burning.
09 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute. Garnish with additional parsley and serve with lemon wedges if desired.
