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Best Easy Fall Crispy Baked Chicken Thighs with Garlic Butter

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These crispy baked chicken thighs with garlic butter are a simple, quick, and delicious fall dinner. The chicken roasts directly on the oven rack for shatteringly crisp skin, while the garlic butter adds rich, comforting flavor.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds total)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 4 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) with the rack in the middle position. Give it at least 15 minutes to fully heat.
  2. Pat the chicken thighs very dry with paper towels. This is the most important step for crispy skin.
  3. Season the chicken by drizzling with olive oil and rubbing it all over. Sprinkle with salt, pepper, garlic powder, and smoked paprika. Massage the seasoning into every nook and cranny, including underneath the skin if possible. Let the chicken sit at room temperature for 15 minutes while you make the garlic butter.
  4. Make the garlic butter by combining the softened butter, minced garlic, parsley, thyme, and red pepper flakes in a small bowl. Mix until everything is evenly distributed.
  5. Gently loosen the skin on each chicken thigh by sliding your fingers between the skin and the meat. Spoon about 1 teaspoon of garlic butter under the skin of each thigh, spreading it evenly. Rub any remaining butter all over the outside of the chicken.
  6. Place a wire rack inside your baking sheet (or use crumpled foil if you don’t have a rack). Arrange the chicken thighs skin-side up on the rack, leaving at least 1 inch of space between each piece.
  7. Roast for 35-40 minutes without flipping or basting. At the 30-minute mark, start checking with an instant-read thermometer. The chicken is done when the thickest part reaches 165°F (74°C) and the skin is deep golden brown and crispy.
  8. Let the chicken rest for 5-7 minutes before serving. This allows the juices to redistribute throughout the meat.

Notes

For the best texture, make sure your chicken thighs are patted very dry with paper towels before seasoning. If your skin isn’t crispy after 40 minutes, turn on the broiler for 1-2 minutes. Watch it carefully—it can burn quickly. If the chicken is browning too fast but isn’t cooked through, tent loosely with foil and continue cooking.

Nutrition

Keywords: crispy baked chicken thighs, garlic butter chicken, fall chicken recipe, easy chicken dinner, baked chicken thighs

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