Chicken Recipes

Crispy Baked Chicken Thighs

1 Mins read

Crispy Baked Chicken Thighs

This Oven Garlic Butter Baked Chicken Thighs recipe is ready to eat in just 35 minutes.

When chicken thighs are roasted in the oven, they are so juicy with deliciously crispy skin.

This dish is definitely going to be a top-contender in your weekly recipe planning!

 

QUESTIONS AND ANSWERS

What temp should Chicken Thighs be cooked to?

The internal temperature should read 165 degrees.

 

Should I cover chicken with foil when baking?

There is no need to cover the baking dish before baking these chicken thighs.Leaving it uncovered is what helps the skin get extra crispy during the baking time.

 

TRY OTHER CHICKEN RECIPES

BALSAMIC BASIL CHICKEN

EASY CAPRESE CHICKEN

EASY CHICKEN AND RICE CASSEROLE

 

 

RECIPE INGREDIENTS

3 lb. (6-8) bone-in, skin-on chicken thighs

Kosher salt

Freshly ground black pepper

1/2 cup unsalted butter, softened to room temperature

5 cloves garlic, minced

Zest of 1 lemon

1 tablespoon fresh thyme leaves

1 lemon, cut into rounds

1 lb. baby potatoes, quartered

1 tablespoon freshly chopped parsley, for garnish

 

 

DIRECTIONS ON CRISPY BAKED CHICKEN THIGHS

Preheat oven to 425°.

Pat chicken thighs dry with paper towel and season all over with salt and pepper.

Stir together butter, garlic, lemon zest, and thyme in a medium bowl.

Rub butter mixture all over chicken thighs.

Place lemon rounds, potatoes, and chicken thighs in a 9″-x-13″ baking dish.

Bake until thighs register 160°F on an instant-read thermometer for about 35 minutes.

If you’d like the skin more crisp, broil on high for 1 to 2 minutes until golden.

READ ALSO:   Tasty Chicken Teriyaki

 

RECIPE VIDEO

 

Crispy Baked Chicken Thighs

Rating: 5.0/5
( 1 voted )
Serves: 5 Prep Time: Cooking Time: Nutrition facts: 100 calories 10 grams fat

Ingredients

  • 3 lb. (6-8) bone-in, skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup unsalted butter, softened
  • 5 cloves garlic, minced
  • Zest of 1 lemon
  • 1 tablespoon fresh thyme leaves
  • 1 lemon, cut into rounds
  • 1 lb. baby potatoes, quartered
  • 1 tablespoon freshly chopped parsley, for garnish

Instructions

  • Preheat oven to 425°.
  • Pat chicken thighs dry with paper towel and season all over with salt and pepper.
  • Stir together butter, garlic, lemon zest, and thyme in a medium bowl.
  • Rub butter mixture all over chicken thighs.
  • Place lemon rounds, potatoes, and chicken thighs in a 9"-x-13" baking dish.
  • Bake until thighs register 160°F on an instant-read thermometer for about 35 minutes.
  • If you'd like the skin more crisp, broil on high for 1 to 2 minutes until golden.
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