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A simple chicken thigh recipe is a pleasure on many levels. Juicy, tender dark meat seared and roasted in the oven is one of the easiest ways possible to create a simple dinner. And if you are a garlic lover (and the only people I really trust are), and a fan of butter (see: garlic lover), then you are about to be in heaven.
How to Make Garlic Butter Chicken Thighs
Preheat the oven to 425 degrees. Pat the chicken dry and season with salt and pepper. Heat the olive oil in a large heavy skillet (preferably oven safe) over medium high heat. Place the chicken thighs skin side down in the skillet and let sear without moving them until the skin is fairly crispy and golden brown, about 8 minutes; adjust the heat as needed.
Turn the thighs over, skin side up, and continue to cook, without moving the thighs, until the bottoms are golden brown, about 5 more minutes.
Meanwhile, in a small saucepan (or microwave) melt the butter with the garlic over medium-low heat. Drizzle the garlic butter over the chicken and place in the oven if your skillet is oven safe. If your skillet is not oven-safe, just transfer the chicken to a baking dish and drizzle over the garlic butter, then bake it in that.
Bake for 30 to 40 minutes until the chicken is cooked throughout and the chicken is deep golden brown with crispy skin.
If you are baking the chicken in the already hot skillet, it will probably take 30 minutes, but if you have transferred it to a cool baking dish, it may take about 40 minutes. Serve hot or room temperature.
Garlic Butter Chicken Thighs: Juicy, tender dark meat seared, drizzled with garlic butter, and roasted in the oven is one of the easiest ways possible to create a simple dinner.
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What to Serve with Garlic Butter Chicken Thighs:
Other Chicken Thigh Recipes:
- Spinach and Feta Stuffed Chicken Thighs
- Chicken Thighs Stuffed With Mushrooms
- Thai Chicken Thighs
- Creamed Spinach Stuffed Chicken Thighs
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Garlic Butter Chicken Thighs
Ingredients
- 4 pounds small bone-in skin-on chicken thighs (about 8)
- Kosher salt and freshly ground pepper to taste
- 2 teaspoons olive oil
- 1 tablespoon finely minced garlic
- ¼ cup (1/2 stick) unsalted butter
Instructions
- Preheat the oven to 425°F.
- Pat the chicken dry and season with salt and pepper.
- Heat the olive oil in a large heavy skillet (preferably oven safe) over medium high heat. Place the chicken thighs skin side down in the skillet and let sear without moving them until the skin is fairly crispy and golden brown, about 8 minutes; adjust the heat as needed. Turn the thighs over, skin side up, and continue to cook, without moving the thighs, until the bottoms are golden brown, about 5 more minutes.
- Meanwhile, in a small saucepan melt the butter with the garlic over medium-low heat. Season with salt and pepper. You can also do this in a microwave in a small microwave-safe bowl.
- Drizzle the garlic butter over the chicken and place in the oven if your skillet is oven safe. If your skillet is not oven-safe, just transfer the chicken to a baking dish and drizzle over the garlic butter, then bake it in that.
- Bake for 30 to 40 minutes until the chicken is cooked throughout and the chicken is deep golden brown with crispy skin. If you are baking the chicken in the already hot skillet, it will probably take 30 minutes, but if you have transferred it to a cool baking dish, it may take about 40 minutes.
- Serve hot or room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use chicken breasts? How would the searing and cooking times changes?
Thanks!
I’d say for bine-in chicken breasts (unless they are huge) bake for 25 to 45 minutes until the chicken is cooked throughout and the chicken is deep golden brown with crispy skin. If you are baking the chicken in the already hot skillet, it will probably take 25 minutes, but if you have transferred it to a cool baking dish, it may take about 35 minutes.