• Preheat oven to bake at 425°F.
• Rinse chicken thighs under cold water and place on a rack on top of a rimmed baking sheet. 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.

Garlic Chicken Rub

• In a small bowl, combine the butter, salt and pepper. Add garlic and any other herbs or other flavorings to the butter that you would like. Combine. I usually use a fork.
• Gently lift skin to create a pocket to hold your butter mixture. Place garlic chicken rub or 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. Next, rub the skin of each thigh with remaining butter mixture or use olive oil if not enough butter mixture. Both work beautifully.
• Sprinkle salt and pepper on both sides of the thigh.
• Bake for 40–45 minutes, or until juices run clear.