Baked Chicken Thighs Recipe

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

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.

Chicken is done when an instant-read thermometer inserted into the thickest part of the thigh, without touching the bone, reads 165°F.
For extra crispy skin, broil the chicken for 1–2 minutes after baking.
Do not crowd the skillet when searing. Work in batches if needed.
Boneless, skinless chicken thighs can be used, but they will cook faster. Start checking for doneness early.
Chicken broth can be used in place of chicken stock.
Dried herbs can be used in place of fresh herbs. Use about 1 teaspoon dried herbs for every tablespoon of fresh herbs.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven until warmed through. Broil briefly to re-crisp the skin.
Cooked chicken thigh meat can be frozen for up to 3 months.
These chicken thighs can be made up to 24 hours in advance. The skin will soften during storage, but it can be crisped under the broiler after reheating.