Crispy Garlic Butter Baked Chicken Thighs
Juicy, savory bone-in chicken thighs roasted in a garlic herb butter for crisp, golden skin.
Servings: 8 servings
Ingredients
- 4 to 5 pounds bone-in, skin-on chicken thighs
- 1/2 cup unsalted butter (1 stick), melted
- 4 cloves garlic minced
- 2 tbsp Italian seasoning
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C) and position a rack in the center.
- Melt the butter in a microwave-safe bowl (about 30–60 seconds) or in a small saucepan over low heat.
- Stir the minced garlic, Italian seasoning, sea salt, and black pepper into the melted butter until well combined.
- Pat the chicken thighs dry with paper towels and place them in a single layer in the baking dish.
- Spoon or brush the garlic butter evenly over the skin of each thigh, coating the full surface.
- Bake on the center rack at 375°F for 40 minutes.
- Remove the dish, baste the thighs with the pan juices, then increase the oven temperature to 425°F (218°C).
- Return the thighs to the oven and bake 5–10 minutes more, until the skin is golden and as crisp as you like; for extra crispness, move the rack higher and broil 3–5 minutes, watching carefully.
- Check doneness with a meat thermometer inserted into the thickest part of a thigh; the USDA minimum is 165°F, though thighs are often cooked to about 180°F for texture.
- Let the thighs rest a few minutes, then serve with pan juices spooned over if desired.
Equipment
- large casserole dish or baking dish
- Microwave-safe bowl or small saucepan
- Measuring Cups and Spoons
- Tongs or spatula
- Meat Thermometer
Notes
- *Or substitute with 1 cup chopped fresh herbs such as parsley, rosemary, and oregano.
- Patting the thighs dry before baking helps achieve crispier skin.
- Baste once mid-cook for extra flavor.
- Use a meat thermometer for accurate doneness.
- Broil briefly to finish for very crispy skin.