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!
If you are a follower of the blog you know that chicken thighs are our favorite type of chicken. We love chicken thighs because they are so full of flavor. The chicken also take on flavor so well. One of the most important reason we love chicken thighs is the price. You get so much bang for your buck! Chicken thighs are often on sale, and they freeze well.
This is a basic recipe that you can adapt for your family. It calls for just the right amount of garlic. The garlic adds just enough delicious flavor, but doesn’t over power the dish.
What makes this chicken special is the way you prepare the chicken for baking. You begin by mixing the garlic with butter. Then you create a pocket under the skin. Next, you spread that flavored butter in the pocket you created. As it bakes, that butter melts and all of the delicious flavor seeps into the meat. The bone helps keep the chicken moist and oh so tasty!
The butter mixture is where you can customize this recipe. You can add any spice you want to the butter. Some suggestions are; tarragon, sage, basil, or Italian seasonings. The possibilities are truly endless! If I have fresh herbs I use those. If you don’t have fresh available the dried variety gives the dish great flavor too!
Garlic Chicken Thighs
These chicken thighs are easy to make and they taste great. They have just a hint of garlic and are simple and tasty!
- 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 thigh with olive oil.
Sprinkle salt and pepper on both sides of the thigh.
Bake for 40–45 minutes, or until juices run clear.