Description
This Garlic Butter Chicken Thighs recipe features juicy, bone-in, skin-on chicken thighs seasoned with aromatic herbs and garlic, seared to golden perfection in a skillet, and finished in the oven with a rich garlic butter sauce. It’s a flavorful, easy-to-make dish perfect for a comforting weeknight dinner or a special meal.
Ingredients
Scale
Chicken
- 6 bone-in, skin-on chicken thighs
Seasonings and Herbs
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Butter Sauce
- 4 tablespoons unsalted butter
- 6 garlic cloves, minced
- 1 tablespoon olive oil
Garnish
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chicken after searing.
- Season the chicken: Pat the chicken thighs dry with paper towels to remove excess moisture, then season both sides evenly with salt, pepper, paprika, dried thyme, and dried rosemary to build flavor.
- Sear the chicken: Heat the olive oil in a large, oven-safe skillet over medium heat. Place the chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden and crispy. Flip and cook the other side for 3-4 minutes. Remove the chicken from the skillet and set aside temporarily.
- Prepare the garlic butter: Reduce heat to low, add the butter to the same skillet, and once melted, add the minced garlic. Cook for 1-2 minutes until the garlic is fragrant and golden but not burnt, infusing the butter with garlic flavor.
- Return chicken to skillet: Place the chicken thighs back into the skillet skin-side up. Spoon the garlic butter sauce over the top to coat and flavor the chicken as it finishes cooking.
- Bake the chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C), ensuring it is fully cooked and tender.
- Garnish and serve: Remove from oven, garnish with freshly chopped parsley, and serve with lemon wedges on the side to add a bright, acidic touch to balance the richness of the dish.
Notes
- For crispier skin, make sure the chicken thighs are very dry before seasoning and searing.
- Use an oven-safe skillet (such as cast iron) to allow seamless transfer from stovetop to oven.
- Lemon wedges are optional but add a refreshing contrast that complements the garlic butter flavor.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
- You can substitute fresh herbs for dried ones if available: use about 1 tablespoon fresh herbs each.
