These golden-baked chicken thighs are the epitome of comfort and flavor—crispy on the outside, juicy on the inside, and bathed in a rich garlic butter herb sauce that caramelizes beautifully as it bakes. This dish is a celebration of simple ingredients elevated through technique: bone-in, skin-on chicken thighs are seasoned generously, nestled into a baking dish, and roasted until the skin crisps and the juices mingle with melted butter, garlic, and herbs to create a self-basting masterpiece.
Perfect for weeknight dinners or weekend feasts, this recipe requires minimal prep but delivers maximum satisfaction. The chicken is arranged neatly in rows, allowing even cooking and a gorgeous presentation. The sauce that forms in the pan is spooned over the chicken just before serving, making every bite succulent and flavorful. Pair it with mashed potatoes, rice, or crusty bread to soak up the juices, and you’ve got a meal that feels both rustic and refined.
INGREDIENTS:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, melted
- 4 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- Juice of ½ lemon (optional, for brightness)
INSTRUCTIONS:
- Preheat the Oven: Set your oven to 200°C (390°F). Lightly grease a large baking dish or line it with foil for easier cleanup.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels—this helps the skin crisp up. Place them skin-side up in the baking dish, arranging them in two neat rows for even cooking.
- Make the Garlic Herb Butter: In a small bowl, combine melted butter, olive oil, minced garlic, salt, pepper, paprika, thyme, rosemary, and chopped parsley. Stir until well blended. If using lemon juice, add it now for a touch of acidity.
- Season the Chicken: Spoon the garlic herb butter mixture evenly over each chicken thigh, making sure to coat the skin and let some of the mixture pool around the base of the chicken. This will create a flavorful sauce as it bakes.
- Bake: Place the dish in the preheated oven and bake for 40–45 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature reaches 75°C (165°F). Baste the chicken halfway through by spooning some of the pan juices over the top.
- Broil for Extra Crisp (Optional): For extra crispy skin, switch the oven to broil for the last 2–3 minutes. Keep a close eye to avoid burning.
- Rest and Garnish: Remove the dish from the oven and let the chicken rest for 5 minutes. Spoon the buttery pan sauce over each piece and sprinkle with additional fresh parsley for color and freshness.
- Serve: Serve hot with your favorite sides—mashed potatoes, roasted vegetables, buttered rice, or warm bread. The sauce is rich and savory, perfect for soaking up with carbs.
Tips & Variations:
- Add Veggies: Nestle halved baby potatoes or carrots around the chicken before baking for a one-pan meal.
- Spice it up: Add a pinch of chili flakes or cayenne for heat.
- Make it creamy: Stir a splash of cream into the pan juices after baking for a richer sauce.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently in the oven or microwave.
