Chicken recipes

Garlic Butter Baked Chicken Thighs

Boneless skinless chicken breasts seem to get all the love nowadays. I get it, they’re cheap, they’re wholesome, and they cook dinner fast. Allow me to make a case for bone-in pores and skin-on chook thighs. In my humble opinion, they are all-around better. The reason? More fats! As all of us understand, fats = flavor. Skin-on + darkish meat is a little greater fats that make a big difference in flavor. Plus, is there something extra delicious than crispy chicken skin?

Garlic Butter Baked Chicken Thighs

Garlic Butter Baked Chicken Thighs


3 lb. (6-8) bone-in, skin-on chicken thighs

Kosher salt

Freshly ground black pepper

1/2 c. (1 stick) unsalted butter softened to room temperature
cloves garlic, minced

Zest of 1 lemon

1 tbsp. fresh thyme leaves
lemon, cut into rounds
1 lb. baby potatoes, quartered
1 tbsp. freshly chopped parsley, for garnish


  1. Preheat oven to 425°. Pat chicken thighs dry with a paper towel and season all over with salt and pepper.
  2. In a medium bowl stir together butter, garlic, lemon zest, and thyme. Rub the butter mixture all over chicken thighs, including under the skin.
  3. Place lemon rounds, potatoes, and chicken thighs in a 9″-x-13″ baking dish and bake until thighs register 160°F on an instant-read thermometer, about 35 minutes. If you’d like the skin crisper, broil on high for 1 to 2 minutes until golden.

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