Garlic Roasted Chicken Thighs are an easy, flavorful dish that I absolutely love. The chicken is roasted in a mouthwatering garlic-herb butter sauce, creating a crispy exterior and a tender, juicy interior. This dish is the perfect weeknight meal for those nights when I want something both comforting and impressive.
Ingredients
6 bone-in, skin-on chicken thighs
4 tablespoons unsalted butter, melted
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
6 garlic cloves, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1 tablespoon fresh parsley, chopped
½ teaspoon smoked paprika
Zest and juice of ½ lemon
Salt and freshly ground black pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Pat the chicken thighs dry with paper towels, then season generously with salt, pepper, and smoked paprika.
In a small bowl, whisk together the melted butter, minced garlic, thyme, rosemary, parsley, lemon zest, and lemon juice.
Place the chicken thighs on the prepared baking sheet, skin-side up. Brush each thigh with the garlic-herb butter mixture, reserving a few tablespoons for later.
Roast the chicken for 25 minutes. Remove from the oven, brush the chicken with the reserved butter, and return to the oven to roast for an additional 5-10 minutes until the skin is golden brown and the internal temperature reaches 165°F (74°C).
If desired, broil the chicken on high for 1-2 minutes to get the skin extra crispy. Watch closely to avoid burning.
Remove the chicken from the oven, let it rest for 5 minutes, and spoon the pan juices over the chicken. Garnish with additional fresh herbs and serve.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Storage/Reheating
To store leftovers, I recommend keeping the chicken in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in an oven preheated to 350°F (175°C) for 10-15 minutes, or until heated through. If you’d like to keep the skin crispy, reheating it in the oven rather than the microwave works best.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes! If I prefer boneless chicken thighs, they’ll cook a little faster. Just keep an eye on them to avoid overcooking. They should reach an internal temperature of 165°F (74°C).
Can I use dried herbs instead of fresh ones?
Absolutely! I sometimes use dried thyme, rosemary, and parsley when fresh herbs aren’t available. Use about one-third of the amount called for in the recipe (for example, 1 teaspoon dried thyme instead of 1 tablespoon fresh thyme).
Can I make this recipe ahead of time?
Yes, I can prepare the chicken and store it in the fridge with the garlic-herb butter sauce already brushed on. When ready to cook, just pop it in the oven to roast as directed.
What should I serve with garlic roasted chicken thighs?
This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a simple side salad. I also enjoy serving it with rice or couscous for a complete meal.
Can I freeze leftover chicken?
Yes, I can freeze leftover chicken thighs. Simply store them in an airtight container or freezer bag, and they’ll keep for up to 3 months. To reheat, thaw in the fridge overnight and reheat in the oven or microwave.
Conclusion
Garlic Roasted Chicken Thighs are the epitome of comfort food — juicy, tender, and full of flavor. I love how simple this dish is to make, yet it feels indulgent enough for special occasions. Whether for a weeknight dinner or a cozy weekend meal, this recipe is a guaranteed hit every time.
Recipe:
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Garlic Roasted Chicken Thighs
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Garlic Roasted Chicken Thighs are an easy, flavorful dish with a crispy exterior and tender interior, roasted in a garlic-herb butter sauce with a touch of lemon for brightness.
Ingredients
6 bone-in, skin-on chicken thighs
4 tablespoons unsalted butter, melted
6 garlic cloves, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1 tablespoon fresh parsley, chopped
½ teaspoon smoked paprika
Zest and juice of ½ lemon
Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper for easy cleanup.
- Pat the chicken thighs dry with paper towels, then season generously with salt, pepper, and smoked paprika.
- In a small bowl, whisk together the melted butter, minced garlic, thyme, rosemary, parsley, lemon zest, and lemon juice.
- Place the chicken thighs on the prepared baking sheet, skin-side up. Brush each thigh with the garlic-herb butter mixture, reserving a few tablespoons for later.
- Roast the chicken for 25 minutes. Remove from the oven, brush the chicken with the reserved butter, and return to the oven to roast for an additional 5-10 minutes until the skin is golden brown and the internal temperature reaches 165°F (74°C).
- If desired, broil the chicken on high for 1-2 minutes to get the skin extra crispy. Watch closely to avoid burning.
- Remove the chicken from the oven, let it rest for 5 minutes, and spoon the pan juices over the chicken. Garnish with additional fresh herbs and serve.
Notes
For a quicker cook time, you can use boneless chicken thighs, but adjust the cooking time accordingly.
If you prefer dried herbs, use about one-third the amount of fresh herbs called for in the recipe.
This dish can be made ahead of time and stored in the fridge until ready to roast.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 320
- Sugar: 0g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 95mg
