Chicken Thighs Recipe
This Chicken Thighs Recipe brings golden, garlic-butter baked chicken thighs to your table—crispy-skinned, juicy, and fuss-free.
Ingredients
- 8 pieces bone-in, skin-on chicken thighs
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- 1 teaspoon sea salt coarse
- 1/2 teaspoon freshly ground black pepper
- 1 lemon zested and juiced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary crushed between fingers
- 1/2 teaspoon smoked paprika optional, for a subtle smoky twist
- 1 teaspoon honey or maple syrup, for a hint of sweetness
Instructions
- Heat your oven to 425°F. Line a sheet pan with foil or set a 10-inch cast-iron skillet on the middle rack.
- Pat each thigh dry with paper towels. Combine salt, pepper, paprika, thyme, and rosemary in a small bowl; rub evenly under and over the skin.
- Stir melted butter, olive oil, garlic, lemon juice, lemon zest, and honey until emulsified.
- Place seasoned thighs in a shallow dish; pour marinade over them. Let rest 20–30 minutes at room temperature (or up to 2 hours in the fridge for deeper flavor).
- Transfer thighs skin-side up to your pan or skillet—leave space between pieces. Roast for 20 minutes at 425°F.
- Flip the broiler to high; broil for 2–3 minutes until skin is blistered and crackly. Keep a close eye to avoid burning.
- Let the chicken rest 5 minutes on the counter. Use a digital meat thermometer—165°F at the thickest part is your gold standard.
Notes
For a crispy skin, pat the thighs completely dry before seasoning. Store leftovers in a shallow airtight container in the fridge for up to 4 days.
Nutrition
Calories: 350kcal
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