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baked chicken thighs recipe

Crispy Baked Chicken Thighs with Garlic Herb Butter

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 large bone-in, skin-on chicken thighs about 2 lbs total
  • 1 tablespoon avocado oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper freshly ground
For the Garlic Herb Butter
  • 4 tablespoons ghee or grass-fed butter if not paleo
  • 6 cloves garlic minced
  • 1 tablespoon fresh thyme leaves chopped
  • 1 tablespoon fresh rosemary finely chopped
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Pat the chicken thighs completely dry with paper towels — this is crucial for crispy skin.
  2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and pepper. Drizzle the chicken thighs with avocado oil and rub all over, including under the skin if possible. Sprinkle the seasoning mixture evenly on both sides of each thigh.
  3. Place the seasoned chicken thighs skin-side up on the wire rack, leaving space between each piece for air circulation. This ensures even cooking and crispy skin all around.
  4. Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is deep golden brown and crispy. Do not flip the chicken — we want that skin facing up the entire time.
  5. While the chicken bakes, melt the ghee in a small saucepan over medium-low heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned. Remove from heat and stir in the fresh thyme, rosemary, lemon zest, and red pepper flakes if using.
  6. When the chicken is done, remove from the oven and immediately spoon the garlic herb butter generously over each thigh. Let the chicken rest for 5 minutes — this allows the juices to redistribute and the butter to soak in.
  7. Transfer the chicken thighs to plates, spooning any extra garlic herb butter from the pan over the top. Garnish with additional fresh herbs if desired and serve immediately.

Notes

• For extra crispy skin, leave the chicken thighs uncovered in the refrigerator for 1-2 hours before cooking to dry out the skin further.
• Save the pan drippings! They're incredible for sautéing vegetables or as a base for gravy.
• If you don't have a wire rack, you can bake directly on the sheet pan — just flip the thighs halfway through for more even browning.