Garlic Butter Chicken Thighs
Crispy-skinned thighs finished in a garlicky pan sauce. 30 minutes, one skillet.
Prep5 min
Cook25 min
Total30 min
Serves4
Calories~470 / serving
Crispy-skinned thighs finished in a garlicky pan sauce. 30 minutes, one skillet. This one takes 30 min start to finish and serves 4. It earned a spot in our chicken deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 30 min
- Everyday ingredients, most of them already in your pantry
- Tagged: one-pan, gluten-free, weeknight
Our best tip: Dry skin is crispy skin. Pat the thighs with paper towels until they feel tacky.
Gear for this recipe
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Garlic Butter Chicken Thighs
Prep5 min
Cook25 min
Total30 min
Calories~470 / serving
Servings4
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 4 tbsp butter
- 6 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
Instructions
- Heat the oven to 400°F (200°C). Pat the chicken very dry and season with salt and pepper.
- Heat the oil in an oven-safe skillet over medium-high. Lay the thighs skin side down and cook without moving until deeply golden, 8 to 10 minutes.
- Flip and move the skillet to the oven. Roast until the thighs reach 175°F (80°C), about 15 minutes.
- Move the chicken to a plate. Set the skillet over medium, add the butter and garlic, and cook 1 minute.
- Add the broth and lemon juice, simmer 2 minutes, then spoon over the chicken and sprinkle with parsley.
Notes: Dry skin is crispy skin. Pat the thighs with paper towels until they feel tacky. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients and excluding optional sides. Brands and portions vary.
Made it? Rate it
★★★★★
