Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 600g / 1.3 lbs)
  • 1 tbsp olive oil (15ml)
  • 1 tsp sea salt (5g)
  • ½ tsp black pepper (2.5g)
  • 4 tbsp unsalted butter, softened (56g / 2oz)
  • 3 cloves garlic, minced (approx. 9g)
  • 2 tbsp fresh rosemary, chopped (or 2 tsp dried) (approximately 6g fresh, 4g dried)
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried) (approximately 3g fresh, 2g dried)
  • 1 tbsp fresh parsley, chopped (approximately 3g fresh)
  • ½ tsp garlic powder (2.5g)
  • ¼ tsp red pepper flakes (optional) (0.5g)

Instructions:

  1. Pat the chicken thighs dry with paper towels. Rub with olive oil, salt, and pepper.
  2. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, parsley, garlic powder, and red pepper flakes (if using). Mix until well combined.
  3. Gently loosen the skin of each chicken thigh, being careful not to tear it. Spread the herb and garlic butter underneath the skin, directly on the meat. Reserve any remaining butter. Cover the chicken and refrigerate for at least 30 minutes (or up to overnight).
  4. Preheat oven to 400°F (200°C). Place oven rack in the center position.
  5. Place the chicken thighs skin-side up on a baking sheet lined with foil or parchment paper (for easy cleanup). If you have any leftover herb butter mixture, spread it on top of the chicken thighs.
  6. Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
  7. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, making the chicken even more succulent.