Baked Chicken Thigh Recipe

Overhead shot of Crispy Baked Chicken Thighs in a skillet.

5 from 7 votes

Super easy, extra Crispy Baked Chicken Thighs with Garlic Herb Butter Sauce is classic comfort food the whole family will love.

Prep Time5

Cook Time40

Total Time45

Course: Dinner

Cuisine: American

Servings:

Author: Kellie

Cost: $15

Equipment

1 skillet

Ingredients

8 bone-in chicken thighs
2 tbsp olive oil
4 tbsp butter
3 garlic cloves, crushed and peeled
3 tbsp chopped fresh thyme
1 tbsp chopped fresh chives
1 1/2 cups chicken stock
Kosher salt and fresh ground black pepper

Instructions

Preheat oven to 425 degrees.
Pat the chicken thighs dry with a paper towel and season liberally with salt and pepper.
Heat the oil in a large skillet over medium high heat.
Place the chicken thighs in the pan skin side down working in batches, if necessary. (don't crowd the pan or the chicken skin will not get crispy, it will just steam in the pan.)
Cook the chicken thighs skin side down for approximately 4-5 minutes or until the skin is golden brown and crispy. The chicken will release easily from the pan when ready to flip.
Flip the chicken over and cook for 4-5 minutes. Transfer the chicken to a plate or platter and add the butter to the pan. Cook the butter until melted.
Stir in the garlic and herbs. Cook for 1 minute.
Add the stock to the pan. Using a wooden spoon, scrape the brown bits off the bottom of the pan and stir to combine.
Return the chicken to the pan, skin side up, and transfer to the oven.
Bake the chicken thighs in the oven for 25 minutes or until an instant read thermometer reads 165 degrees and the skin is golden brown.
Remove the chicken from the oven and rest for 5-10 minutes.
Serve the chicken with the pan sauce immediately and garnish with fresh snipped herbs, if desired.

Notes

Chicken Thighs can be made up to 24 hours in advance. The crispy skin will become less crispy after time but you can crisp it up again under the broiler after reheating.

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