Garlic Butter Roasted Chicken Thighs
There’s a particular aroma that signals a truly special dinner is on its way, and for me, it’s the scent of garlic and butter melting together, filling the kitchen with a promise of something deeply savoury and satisfying. That exact aroma is the heart and soul of these Garlic Butter Roasted Chicken Thighs. This isn’t just another roasted chicken recipe; it’s a method that guarantees exceptionally juicy meat and skin so crisp it crackles when you cut into it. The garlic butter doesn’t just sit on top; it seeps into every part of the chicken, creating a rich, flavourful pan sauce that you’ll want to spoon over everything on your plate.
I find myself turning to this recipe time and time again. This is my go-to recipe when I need something that feels a bit luxurious for a weeknight but is straightforward enough not to cause any stress. It’s the kind of meal that brings everyone to the table, works beautifully for a quiet dinner for two, and is impressive enough to serve when you have friends over. The magic is in the simplicity of the ingredients and the technique that transforms them into something utterly memorable.
We start by searing the chicken to get that all-important golden skin, then we finish it in the oven where the garlic-infused butter works its magic. The result is a main course that’s both elegant and wonderfully comforting. If you love the deep, savoury notes of roasted chicken, this recipe will quickly become a firm favourite in your home, just as it has in mine.
Recipe Overview
This recipe delivers tender, flavour-packed roasted chicken thighs with an irresistibly crispy, golden-brown skin. The flavour profile is rich and savoury, led by roasted garlic and buttery notes, with fresh parsley adding a touch of brightness to cut through the richness. I’ve tested this with both fresh and dried herbs, and while dried works in a pinch, fresh parsley truly elevates the finished dish with its clean, vibrant taste.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Garlic Butter Roasted Chicken Thighs
- Genuine Flavour: The combination is classic for a reason. You get the deep, savoury flavour of perfectly roasted chicken, enriched with nutty, melted butter and sweet, softened garlic. A final squeeze of lemon juice at the end brightens everything up beautifully.
- On the Table in Under an Hour: From start to finish, this dish comes together in about 45 minutes, making it entirely achievable for a weeknight dinner without compromising on taste.
- Flexible Recipe: This recipe is a fantastic base for customisation. You can add a pinch of dried chilli flakes to the butter for a gentle heat, or throw in some sprigs of rosemary or thyme along with the garlic for a more herbaceous flavour.
- Great for Any Occasion: It works beautifully for a satisfying midweek meal but is also special enough for a Sunday dinner when you don’t want the fuss of a whole bird. It’s elegant, delicious, and always feels like a treat. If you like this, you might also enjoy my Bacon Brown Sugar Chicken Tenders for another weeknight winner.
- Family Tested: This recipe always gets compliments in my house. My husband, who’s usually picky about chicken, asked for seconds the first time I made it! It’s one of those reliable dishes that everyone seems to love.
Ingredients You’ll Need
For this recipe, using good quality, bone-in, skin-on chicken thighs is key to getting the juiciest results. I often use a good block of unsalted butter, like one from a local creamery, as its flavour really shines through in the pan sauce. Don’t be tempted by pre-minced garlic in a jar; mincing it fresh yourself provides a much more potent and authentic garlic flavour.
- 8 bone-in, skin-on chicken thighs (about 1.2kg total)
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1 tbsp olive oil
- 85g unsalted butter
- 6-8 cloves of garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice (optional, for serving)
- Lemon wedges, for serving
Sophia’s Tip: Ensure your chicken thighs are a similar size so they cook evenly. If some are much larger than others, they may need a few extra minutes in the oven. A meat thermometer is your best friend here!
How to Make Garlic Butter Roasted Chicken Thighs
The process is straightforward. We’ll start by searing the chicken on the hob to get that skin beautifully crisp, then we’ll transfer it to the oven to finish cooking through in the luscious garlic butter.
- Preheat and Prepare: First, preheat your oven to 200°C (180°C Fan). Take the chicken thighs out of the fridge about 20 minutes before cooking to allow them to come closer to room temperature. This helps them cook more evenly.
- Dry and Season the Chicken: This is the most crucial step for crispy skin! Use paper towels to pat the chicken thighs completely dry on all sides. Any moisture left on the skin will cause it to steam rather than crisp. Season generously all over with the salt and freshly ground black pepper.
- Sear the Chicken: Heat the olive oil in a large, oven-safe skillet or frying pan over medium-high heat. Carefully place the chicken thighs in the pan, skin-side down. Let them sear, undisturbed, for 5-7 minutes, or until the skin is a deep golden-brown and releases easily from the pan. What works best for me is resisting the urge to move them around too early.
- Prepare the Garlic Butter: While the chicken is searing, add the unsalted butter to the pan around the chicken. Let it melt completely. Once melted, add the minced garlic to the butter in the pan and cook for about 1 minute until fragrant. Be careful not to let the garlic burn.
- Flip and Baste: Flip the chicken thighs over so they are skin-side up. Using a large spoon, baste the crispy skin with the garlic butter from the bottom of the pan. This adds an incredible layer of flavour.
- Roast in the Oven: Transfer the entire skillet to the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through and the juices run clear. For complete peace of mind, check that the internal temperature has reached 74°C (165°F) using a meat thermometer, as recommended by the Food Standards Agency.
- Rest and Garnish: Remove the skillet from the oven. Let the chicken rest in the pan for 5-10 minutes before serving. This allows the juices to redistribute, ensuring the meat is perfectly moist. Stir the fresh parsley and optional lemon juice into the pan sauce.
- Serve: Serve the chicken thighs immediately, with a generous spoonful of the garlic butter pan sauce drizzled over the top and a lemon wedge on the side.
Tips From My Kitchen
- Don’t Crowd the Pan: When searing the chicken, make sure there is enough space between each thigh. If the pan is too crowded, the chicken will steam instead of searing, and you won’t achieve that wonderfully crispy skin. Use two pans if necessary.
- The Secret to Crispy Skin: I learned that the combination of patting the skin completely dry and starting the sear in a hot pan is non-negotiable for a crisp finish. This technique is often discussed by food scientists and chefs, and you can read more about the Maillard reaction that creates this browning on sites like Serious Eats.
- Make-Ahead: You can make the garlic butter mixture a day or two in advance. Simply melt the butter with the garlic, let it cool, then store it in an airtight container in the fridge. Let it soften at room temperature before using.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or in a pan to help crisp the skin back up.
Equipment You’ll Need
- A large, oven-safe skillet or frying pan (cast iron is ideal)
- Tongs for flipping the chicken
- Sharp knife and cutting board
- Paper towels
- A meat thermometer
What to Serve With Garlic Butter Roasted Chicken Thighs
These chicken thighs are versatile, but they truly shine when served with sides that can soak up that incredible garlic butter sauce.
- Creamy Mashed Potatoes: The classic pairing. The mash becomes a perfect vehicle for the rich, savoury pan juices.
- Steamed Green Beans or Asparagus: A simple, fresh green vegetable provides a lovely contrast to the richness of the chicken and butter.
- Crusty Bread: Ideal for mopping up every last drop of the delicious sauce from your plate.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay cuts through the richness beautifully.
Frequently Asked Questions
Garlic Butter Roasted Chicken Thighs
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 200°C (180°C Fan). Take the chicken thighs out of the fridge about 20 minutes before cooking to allow them to come closer to room temperature. This helps them cook more evenly.
- Dry and Season the Chicken: This is the most crucial step for crispy skin! Use paper towels to pat the chicken thighs completely dry on all sides. Any moisture left on the skin will cause it to steam rather than crisp. Season generously all over with the salt and freshly ground black pepper.
- Sear the Chicken: Heat the olive oil in a large, oven-safe skillet or frying pan over medium-high heat. Carefully place the chicken thighs in the pan, skin-side down. Let them sear, undisturbed, for 5-7 minutes, or until the skin is a deep golden-brown and releases easily from the pan. What works best for me is resisting the urge to move them around too early.
- Prepare the Garlic Butter: While the chicken is searing, add the unsalted butter to the pan around the chicken. Let it melt completely. Once melted, add the minced garlic to the butter in the pan and cook for about 1 minute until fragrant. Be careful not to let the garlic burn.
- Flip and Baste: Flip the chicken thighs over so they are skin-side up. Using a large spoon, baste the crispy skin with the garlic butter from the bottom of the pan. This adds an incredible layer of flavour.
- Roast in the Oven: Transfer the entire skillet to the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through and the juices run clear. For complete peace of mind, check that the internal temperature has reached 74°C (165°F) using a meat thermometer, as recommended by the Food Standards Agency.
- Rest and Garnish: Remove the skillet from the oven. Let the chicken rest in the pan for 5-10 minutes before serving. This allows the juices to redistribute, ensuring the meat is perfectly moist. Stir the fresh parsley and optional lemon juice into the pan sauce.
- Serve: Serve the chicken thighs immediately, with a generous spoonful of the garlic butter pan sauce drizzled over the top and a lemon wedge on the side.
Notes
I truly hope you enjoy making these Garlic Butter Roasted Chicken Thighs. It’s a dish filled with simple, honest flavours that come together to create something genuinely special. It’s a testament to how a few good ingredients and the right technique can make a truly memorable dinner. And when you’re ready for dessert, why not try my favourite Peach Crumb Cheesecake? If you make this recipe, please leave a comment below and let me know how it turned out for you!
Happy cooking,
Sophia
