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Garlic Butter Chicken Thighs with Crispy Skin

Two perfectly cooked Garlic Butter Chicken Thighs with crispy skin, resting in butter sauce and topped with fresh parsley.
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This recipe provides steps to cook bone-in, skin-on chicken thighs until the skin is very crisp and the meat is juicy, finished with a simple garlic butter sauce.

Ingredients

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  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon 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

Instructions

  1. Pat the chicken thighs very dry using paper towels. This step is key for crispy skin.
  2. Mix salt, pepper, and paprika. Rub this mixture evenly over the entire surface of the chicken thighs, focusing on seasoning the skin.
  3. Place a large, oven-safe skillet over medium-high heat. Add the olive oil.
  4. Place the chicken thighs skin-side down in the hot skillet. Do not overcrowd the pan. Sear for 8 to 10 minutes without moving them until the skin is deep golden brown and crisp.
  5. Flip the chicken thighs. Reduce the heat to medium-low. Add the butter, minced garlic, and thyme sprigs to the pan around the chicken.
  6. As the butter melts, tilt the pan and use a spoon to baste the melted garlic butter over the chicken meat (avoid pouring directly onto the skin). Cook for 2 minutes.
  7. Transfer the skillet to a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius).
  8. Roast for 12 to 18 minutes, or until an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) is reached in the thickest part of the thigh.
  9. Remove the skillet from the oven. Transfer the chicken to a cutting board and let it rest for 5 minutes.
  10. Return the skillet to the stovetop over low heat if there is excess liquid. Stir in the chopped parsley. Spoon the remaining garlic butter sauce over the rested chicken thighs before serving.

Notes

  • For the crispiest skin, let the seasoned chicken sit uncovered in the refrigerator for at least 1 hour before cooking.
  • If your skillet is not oven-safe, transfer the seared chicken to a baking dish before placing it in the oven.
  • If you prefer a richer sauce, add 1/4 cup of chicken broth to the pan drippings before basting.

Nutrition

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