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Garlic Butter Chicken Thighs with Crispy Skin

Three perfectly cooked Garlic Butter Chicken Thighs with crispy, browned skin resting in a pool of melted butter sauce.
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Follow these steps to cook bone-in, skin-on chicken thighs until the skin is perfectly crisp and the meat is juicy, finished with a rich garlic butter sauce.

Ingredients

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  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice

Instructions

  1. Pat the chicken thighs completely dry using paper towels. This step is crucial for crispy skin.
  2. In a small bowl, mix the salt, pepper, and paprika. Rub this mixture evenly over the chicken thighs, focusing on coating the skin.
  3. Place a large, oven-safe skillet (cast iron works best) over medium heat. Add the olive oil.
  4. Place the chicken thighs skin-side down in the cold skillet. Do not overcrowd the pan.
  5. Increase the heat to medium-high. Sear the chicken thighs, undisturbed, for 10 to 12 minutes until the skin is deep golden brown and crisp. You are rendering the fat during this time.
  6. Flip the chicken thighs. Reduce the heat to medium-low. Add the butter and thyme sprigs to the pan around the chicken.
  7. As the butter melts, tilt the pan and use a spoon to baste the chicken thighs with the melted butter mixture for about 2 minutes.
  8. Transfer the skillet to a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius).
  9. Roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 175 degrees Fahrenheit (80 degrees Celsius).
  10. Remove the skillet from the oven. Transfer the chicken thighs to a cutting board and let them rest for 5 minutes.
  11. Return the skillet to the stovetop over low heat. Add the minced garlic to the remaining butter sauce and cook for 30 seconds until fragrant. Stir in the lemon juice.
  12. Spoon the garlic butter sauce over the rested chicken thighs. Garnish with fresh parsley before serving.

Notes

  • For the crispiest skin, let the seasoned chicken sit uncovered in the refrigerator for at least 1 hour before cooking.
  • The internal temperature for chicken thigh doneness is 175 degrees Fahrenheit for the best texture.
  • If you do not have an oven-safe skillet, sear the chicken on the stovetop, then transfer it to a baking dish before placing it in the oven.

Nutrition

Find it online: https://magazinemeal.com/garlic-butter-chicken-thighs-with-crispy-skin/