Garlic Chicken Thighs
These chicken thighs are easy to make and they taste great. We love garlic and these Baked Bone-In, Skin On, Garlic Chicken Thighs are a simple way to eat moist thighs with a hint of garlic. Depending on your tastes or what is available you can add tarragon, sage, basil, Italian spices or any other spice or seasoning you can think of. Regardless of what you decide to do these thighs will not disappoint!
- 8 bone-in, skin on, chicken thighs
- 2 tblsp garlic, minced
- 8 tblsp butter, unsalted, room temperature
- 1/4 tsp salt -
- pepper -
- Options, any 1
- 1 tblsp tarragon, crushed
- 1 tblsp sage
- 1 tblsp basil
- 1 tblsp Italian seasoning -
Preheat oven to bake at 425°F. Rinse chicken thighs under cold water and place in a broiler pan. Pat thighs dry with a paper towel. Gently separate skin from thigh, without removing it completely from the corners. Try to create a kind of sealed pocket.
In a small bowl, combine the butter and 1/2 teaspoon salt. Add garlic and any other herbs or other flavorings to the butter that you would like. Combine.
Place butter mixture under the skin, on top of the thigh meat. Using your finger or the back of a spoon, carefully spread the butter evenly under the skin of each thigh by rubbing on top of the skin. Next, rub the skin of each breast with olive oil.
Sprinkle salt and pepper on both sides of the thigh.
Bake for 40–45 minutes, or until juices run clear.