Garlic Butter Chicken Thighs With Lemon And Thyme (Bone-In)

Crispy, juicy garlic butter chicken thighs roasted to perfection, generously coated in a rich blend of melted butter, fragrant minced garlic, aromatic fresh thyme, and bright lemon zest.

Course Main Course

Prep Time 40

Cook Time 42

Total Time 1 22

Servings

Calories 331kcal

Author Rebecca Taig

Ingredients

4 bone-in, skin-on chicken thighs
salt and black pepper, to taste
2 ½ tablespoons (35g) unsalted butter, divided
½ tablespoon (7ml) olive oil
2 teaspoons minced garlic
4 teaspoons fresh thyme, minced
½ lemon, zested, and juiced
¼ cup (60ml) low-sodium chicken stock

Instructions

Prepare the chicken. Preheat the oven to 400°F. Remove the chicken from the refrigerator, and allow the thighs to come to room temperature for 30 minutes. This helps them cook more evenly.
After 30 minutes, use a paper towel to pat the thighs completely dry. Removing excess moisture is essential for achieving crispy skin. Gently lift the skin and season the meat underneath directly with salt and pepper. Finally, season the entire surface of the chicken thighs, front and back, with more salt and pepper.
Coat the chicken in the garlic butter mixture. In a small bowl, melt 2 tablespoons of butter in the microwave. Stir in the olive oil, minced garlic, lemon zest, and fresh thyme until well combined. Spoon about a teaspoon of this mixture under the skin of each thigh, ensuring even distribution. Coat the front and back of the thighs with the remaining mixture. For added richness, brush the top (skin side) of the thighs with the remaining ½ tablespoon of melted butter. Pour ¼ cup of chicken broth into a large skillet. Carefully place the chicken thighs into the skillet, ensuring the skin side is facing up.
Roast the chicken. Place the skillet in a preheated oven and roast the chicken for 40 minutes, rotating the skillet halfway through.
Ensure the internal temperature reaches at least 170°F using a meat thermometer. Then, turn the broiler on high and broil for 1-2 minutes, or until the skin is extra crispy. Watch closely to prevent burning.
Add a squeeze of fresh lemon juice. Remove the skillet from the oven and squeeze the juice from half a lemon evenly over the chicken. Let the chicken rest in the skillet for ten minutes to allow the juices to redistribute. Then, serve and enjoy.

Notes

For Maximum Crispiness: As mentioned before, thoroughly patting the chicken dry with paper towels is paramount. Moisture is the enemy of crispiness.
For Enhanced Moisture: Allowing the chicken to come to room temperature for 30 minutes promotes even cooking and juicier meat.
For Enhanced Flavor: Season under the skin, not just the outside. Gently loosening and seasoning under the skin allows the flavors to penetrate the meat. And make sure to add

Nutrition