Description

These crispy baked chicken thighs are seasoned with garlic and herbs, topped with a rich garlic herb butter, and roasted at high heat for shatteringly crisp skin and tender meat. It’s a quick, impressive weeknight dinner that beats takeout.

Ingredients

Scale

2.5 lbs bone-in, skin-on chicken thighs
1 tablespoon vegetable oil or avocado oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried oregano
4–5 sprigs fresh thyme
Salt and black pepper to taste
4 tablespoons unsalted butter (room temperature)
4 cloves fresh garlic (minced)
2 tablespoons fresh parsley (chopped)
1/2 teaspoon lemon zest
1/4 teaspoon red pepper flakes

Instructions

Preheat oven to 425°F (220°C). Pat chicken thighs completely dry with paper towels.
Place chicken on a wire rack set inside a rimmed baking sheet. Drizzle with oil and rub all over, getting under the skin if possible.
Sprinkle with garlic powder, onion powder, oregano, salt, and pepper. Rub seasoning in firmly.
In a small bowl, mash together softened butter, minced garlic, parsley, lemon zest, and red pepper flakes until a paste forms.
Spread the garlic herb butter over the top of each thigh, pushing some under the skin. Place a sprig of fresh thyme on top of each thigh.
Bake for 30-35 minutes until skin is deep golden brown and internal temperature reaches 165°F. Rotate pan halfway through if needed.
Remove from oven and let rest for 5 minutes before serving.

Notes

Patting the chicken dry is crucial for crispy skin. Use a wire rack to allow air circulation and prevent soggy bottoms. Do not crowd the pan. Chicken thighs are forgiving but should be pulled at 165°F. Resting allows juices to redistribute.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 2 thighs per serving
Calories: 450
Sodium: 300
Fat: 32
Saturated Fat: 12
Carbohydrates: 2
Protein: 35

Keywords: crispy baked chicken thighs, garlic herb butter, weeknight dinner, keto friendly, high protein, easy chicken recipe