Print

Crispy Baked Chicken Thighs with Lemon Herb Butter

crispy baked chicken thighs - featured image
Print Recipe

Recreate the magic of a beloved French bistro with these crispy baked chicken thighs. A lemon herb butter, applied both under and over the skin, ensures incredibly juicy meat and shatteringly crisp skin in under 45 minutes.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 tablespoon olive oil
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder

Instructions

  1. Preheat oven to 425°F (220°C). Position a rack in the upper third of the oven.
  2. Pat chicken thighs completely dry with paper towels.
  3. In a small bowl, combine softened butter, lemon juice, lemon zest, minced garlic, parsley, thyme, rosemary, and a pinch of salt and pepper. Mash with a fork until evenly distributed.
  4. In another small bowl, mix salt, pepper, paprika, and garlic powder. Sprinkle all over chicken thighs, both sides, and rub in gently.
  5. Using your fingers, gently loosen the skin of each thigh to create a pocket. Place about 1 teaspoon of herb butter under the skin and spread. Rub remaining butter over the outside of the skin.
  6. Place a wire rack inside a rimmed baking sheet. Arrange chicken thighs skin-side up, leaving space between pieces.
  7. Drizzle olive oil over the chicken and spread evenly.
  8. Bake for 35-40 minutes. Do not open the oven for the first 20 minutes. After 20 minutes, rotate the pan. Chicken is done when skin is deep golden brown and internal temperature reaches 175°F (80°C) at the thickest part away from the bone.
  9. Let chicken rest on the rack for 5-10 minutes before serving.
  10. Transfer to a platter, spoon pan juices over the top, and sprinkle with fresh parsley.

Notes

For extra crispy skin, pat chicken dry and let it sit uncovered in the fridge for 30 minutes before cooking. If skin isn’t crispy enough after baking, broil for 2-3 minutes, watching closely. Let butter come to room temperature for easy spreading. Double the herb butter for a larger batch.

Nutrition

Keywords: crispy baked chicken thighs, lemon herb chicken, baked chicken thighs, easy chicken recipe, chicken dinner, French bistro chicken

Find it online: https://goldensimmer.com/crispy-baked-chicken-thighs-with-lemon-herb-butter/