Chicken Thighs Recipe
This Chicken Thighs Recipe is a simple, easy baked dinner featuring crispy, juicy chicken thighs bathed in garlic butter, marinated for maximum flavor, and roasted to perfection. Perfect for a quick weeknight meal or to impress guests with minimal effort.
Ingredients
- 6 bone-in, skin-on chicken thighs about 2 pounds total
- 3 tablespoons unsalted butter melted (sub with ghee or vegan butter)
- 4 cloves garlic minced (or 1 teaspoon garlic powder in a pinch)
- 2 tablespoons olive oil extra virgin for flavor
- 1 teaspoon kosher salt adjust with sea salt flakes to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika or sweet paprika
- 1/2 teaspoon dried thyme or 1 teaspoon chopped fresh thyme
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- 1 lemon zested and juiced
- Fresh parsley chopped, for garnish (sub with cilantro if desired)
Instructions
- Preheat your oven to 425°F (220°C). Arrange an oven rack in the upper third position for optimal crisping.
- Whisk together melted butter, olive oil, garlic, lemon zest, lemon juice, salt, pepper, paprika, thyme, and honey in a large bowl until smooth.
- Pat dry chicken thighs and add them to the marinade, ensuring each piece is fully coated. Let it marinate for 15 minutes at room temperature or up to 2 hours in the fridge for more flavor.
- Line a rimmed baking sheet with foil or parchment paper and place a wire rack on top for air circulation.
- Arrange marinated thighs on the rack, skin-side up, and spoon any remaining marinade over each thigh. Roast in the oven for 30–35 minutes until golden and cooked through.
- For extra crispiness, broil for the last 2–3 minutes, being careful not to burn the garlic. Let the chicken rest for 5 minutes before serving with chopped parsley garnish.
Notes
To ensure crispy skin, choose uniform chicken thighs and pat them dry before marinating. For additional variations and storage tips, see the full recipe above.
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