Sheet Pan Garlic Butter Chicken Thighs

• 8 bone-in, skin-on chicken thighs
• 4 tablespoons unsalted butter
• 8 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1 lemon, sliced
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a small bowl, mix paprika, thyme, salt, and pepper.
3. 3 Pat chicken thighs dry and season generously with the spice mix.
4. 4 Place chicken skin-side down in a single layer on a parchment-lined sheet pan.
5. 5 Drizzle olive oil over the chicken.
6. 6 Roast for 30 minutes, then flip the thighs.
7. 7 Meanwhile, melt butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
8. 8 Brush garlic butter over the chicken skin and add lemon slices to the pan.
9. 9 Return to the oven and cook for another 5-10 minutes until the internal temperature reaches 165°F.
10. 10 Garnish with chopped parsley before serving.

Nutrition

Tips

• For extra crispy skin, broil the chicken for 1-2 minutes at the end, watching carefully to avoid burning.
• Use the pan juices as a base for a quick gravy by whisking in a bit of flour and chicken stock.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispy skin.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad.
• Pairs well with mashed potatoes or crusty bread to soak up the garlic butter.

FAQ