Golden Garlic Butter Chicken Thighs

These golden garlic butter chicken thighs have shatteringly crisp skin, juicy meat and a rich pan sauce made from butter, fresh garlic, thyme and the drippings left in the skillet. The thighs are seared skin side down until deep golden, finished in a hot oven, then basted with the garlic-thyme butter so every piece is glossy and full of flavor. It is a simple one-pan dinner with only a handful of ingredients, and it tastes like something from a cozy bistro.

Why You’ll Like These Golden Garlic Butter Chicken Thighs

Bone-in, skin-on thighs are forgiving, flavorful and affordable. They stay moist even if you cook them a few minutes longer, and the skin turns golden and crackly in a hot pan. The butter, garlic and thyme melt into the chicken juices to make a spoonable sauce with no extra effort.

• Crispy skin: a patient sear gives a deep golden, crunchy crust.
• Juicy meat: the bone and dark meat keep the chicken tender.
• Built-in sauce: garlic-thyme butter and pan juices for spooning over everything.
• One pan: sear, roast and baste in the same skillet.

Ingredients for Golden Garlic Butter Chicken Thighs

For the Chicken

• 4 bone-in, skin-on chicken thighs (about 325 g or 11 oz each)
• Sea salt, to taste (about 1 1/2 tsp)
• Freshly ground black pepper, to taste
• 1 tbsp olive oil

For the Garlic Thyme Butter

• 3 tbsp unsalted butter
• 6 garlic cloves, finely minced
• 1 tbsp fresh thyme leaves, chopped, plus a few sprigs for garnish
• Optional: 1/4 cup chicken broth and a squeeze of lemon juice

You will need a large oven-safe skillet, preferably cast iron, tongs, a spoon for basting and an instant-read thermometer. Serves 4.

Ingredient Notes

The chicken thighs: Bone-in, skin-on thighs give the best flavor and the crispiest skin. Pat them very dry with paper towels before seasoning, since moisture stops the skin from browning.

The garlic: Fresh garlic is essential here. Mince it finely and add it only after the chicken has seared, so it turns fragrant and golden instead of burning.

The thyme: Fresh thyme brings an earthy, slightly lemony aroma to the butter. In a pinch, use 1 teaspoon dried thyme.

The butter: Unsalted butter lets you control the salt. It foams in the pan and carries the garlic and thyme flavor into the meat as you baste.

How to Make Golden Garlic Butter Chicken Thighs

Step by Step

1. Prep the chicken. Take the thighs out of the refrigerator 20 minutes before cooking. Heat the oven to 425°F (220°C). Pat the chicken completely dry and season both sides generously with sea salt and black pepper.
2. Sear skin side down. Heat the olive oil in the oven-safe skillet over medium-high heat until it shimmers. Place the thighs skin side down and cook without moving them for 8 to 10 minutes, until the skin is deep golden and releases easily from the pan.
3. Flip and roast. Turn the thighs skin side up and transfer the skillet to the oven. Roast for 18 to 22 minutes, until the thickest part reaches 175°F (80°C) on an instant-read thermometer.
4. Make the garlic butter. Carefully return the skillet to the stovetop over medium-low heat, using an oven mitt on the hot handle. Add the butter around the chicken. When it melts and foams, add the garlic and chopped thyme and cook for about 1 minute, until fragrant and lightly golden.
5. Baste. Tilt the pan slightly and spoon the bubbling garlic-thyme butter and pan juices over the chicken for 1 to 2 minutes. Add the broth and lemon juice now if you want more sauce, scraping up the browned bits.
6. Rest and serve. Let the thighs rest for 5 minutes. Spoon the pan juices over the top, garnish with thyme sprigs and serve.

Baking dish method: Arrange the seasoned thighs skin side up in a baking dish, brush with olive oil and roast at 425°F for 35 to 40 minutes. Melt the butter with the garlic and thyme in a small pan, spoon it over the chicken for the last 5 minutes, and baste with the juices before serving.

Tips for Perfect Golden Garlic Butter Chicken Thighs

Dry the Skin Well

Dry skin browns and crisps; wet skin steams. For extra-crisp skin, salt the thighs and leave them uncovered in the fridge for a few hours or overnight.

Leave Them Alone

Resist moving the chicken during the sear. When the skin is ready, it releases from the pan on its own.

Add Garlic Late

Minced garlic burns quickly over high heat. Adding it with the butter at the end keeps it sweet and golden.

Cook to 175°F

Thighs are safe at 165°F, but they become more tender and less chewy around 175°F to 185°F.

Variations

• Lemon garlic: add lemon slices to the pan before roasting and finish with fresh lemon juice.
• Honey garlic: stir 1 tablespoon honey into the garlic butter for a sweet and savory glaze.
• Herb mix: use rosemary, sage or oregano along with or instead of the thyme.
• Spicy: add a pinch of red pepper flakes or smoked paprika to the seasoning.
• With potatoes: tuck baby potatoes around the chicken before it goes into the oven.

Storage

Refrigerator: Store cooled chicken with its pan juices in an airtight container for up to 4 days.

Reheating: Reheat skin side up on a baking sheet at 375°F for 12 to 15 minutes to keep the skin crisp. Warm the pan juices separately in a small saucepan. The microwave works but softens the skin.

Freezer: Freeze cooked thighs in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-ahead: Season the chicken up to 24 hours ahead and keep it uncovered in the fridge. This dry-brines the meat and gives even crispier skin.

Frequently Asked Questions

Can I use boneless, skinless chicken thighs?

Yes. Sear them for 4 to 5 minutes per side, then roast for 8 to 12 minutes until they reach 175°F. They will not have crispy skin, but the garlic butter keeps them juicy.

How do I keep the skin crispy after basting?

Baste briefly and mostly around the edges, then serve right away. Spoon extra sauce onto the plate rather than over the skin if you like it extra crunchy.

Do I need an oven-safe skillet?

It makes this a one-pan meal, but you can sear the chicken in any skillet, move it to a baking dish to roast, and make the garlic butter back in the skillet.

What should I serve with garlic butter chicken thighs?

Mashed potatoes, roasted vegetables, rice, crusty bread or a simple green salad all go well and soak up the pan juices.