Garlic Butter Baked Chicken Thighs

When it comes to chicken, thighs are king. They stay juicy, they’re affordable, and when roasted with garlic butter, the skin turns crisp while the inside stays tender.

This recipe is a one-pan wonder — just whisk up a quick garlic butter mix, brush it on, and bake. No complicated steps, no babysitting the stove. It’s the kind of dinner you can pull together on a busy weeknight and still feel like you made something special.

Serve these thighs with roasted potatoes, rice, or a green salad, and you’ve got a meal that’s simple, hearty, and guaranteed to disappear fast.

Yield: Makes 6 thighs — enough for 3–4 servings depending on appetite.

Garlic Butter Baked Chicken Thighs

Crispy on the outside, juicy on the inside — these garlic butter baked chicken thighs are the ultimate weeknight dinner. They’re inexpensive, full of flavor, and only need one pan.

Ingredients (4 servings)

• 6 bone-in, skin-on chicken thighs (about 2 ½ lbs)
• 3 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme (or 1 tbsp fresh thyme leaves)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon chili flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels.
2. In a bowl, whisk together melted butter, olive oil, garlic, paprika, thyme, salt, pepper, and chili flakes.
3. Place chicken thighs skin side up in a baking dish or cast-iron skillet. Brush or spoon the garlic butter mixture over and under the skin.
4. Bake for 35–40 minutes, or until internal temperature reaches 165°F (74°C) and skin is golden brown.
5. Optional: For extra-crispy skin, broil on high for 2–3 minutes at the end.
6. Let rest 5 minutes. Sprinkle with parsley and serve warm.

Notes & Tips

• Make it ahead: Marinate chicken in the garlic butter mix up to 24 hours in advance.
• Sides: Try roasted potatoes, rice pilaf, or a simple green salad.
• Storage: Keep leftovers in the fridge up to 3 days. Reheat in the oven for best texture.