Rosemary Garlic Butter Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 1 tablespoon olive oil - Salt and pepper to taste - Fresh lemon wedges (for serving) - Optional: Fresh parsley for garnish For this recipe, use standard kitchen measuring tools. Each tablespoon holds about 15 milliliters. A cup has 240 milliliters. The chicken thighs are best bone-in and skin-on. This helps keep them juicy. When measuring butter, stick to the tablespoons for accuracy. Fresh herbs like rosemary should be chopped finely for the best flavor. If you lack chicken thighs, use chicken breasts. They will cook faster and still taste great. Instead of unsalted butter, you can use salted butter. Just adjust the salt you add. For garlic, jarred minced garlic works too. If fresh rosemary is not available, dried rosemary can work. Use one teaspoon of dried for every tablespoon of fresh. Lemon is key for brightness, but you can skip it if needed. A sprinkle of dried parsley can replace fresh parsley for garnish. {{ingredient_image_1}} Preheat your oven to 400°F (200°C). This step is key for crispy skin. Pat the chicken thighs dry with paper towels. It helps the skin get crispy. Season with salt and pepper on both sides. Use enough to really flavor the meat. In a medium skillet over medium heat, melt 4 tablespoons of unsalted butter. Once melted, add 4 cloves of minced garlic and 2 tablespoons of chopped rosemary. Sauté this mix for about 1-2 minutes until it smells great. Be careful not to burn the garlic, as it can turn bitter. In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the chicken thighs in the skillet, skin side down. Sear them for about 5-6 minutes until golden brown. Flip the thighs and cook for another 3-4 minutes. This step seals in the juices. Pour the garlic rosemary butter mixture over the chicken thighs while they are still in the skillet. This adds rich flavor to the chicken. Carefully place the skillet in the preheated oven. Roast the chicken for 25-30 minutes. Check that the internal temperature reaches 165°F (74°C) and the skin is crispy. Remove the skillet from the oven. Let the chicken rest for about 5 minutes before serving. Drizzle the remaining butter mixture over the chicken for extra flavor. Serve with fresh lemon wedges for a bright finish. If you like, sprinkle fresh parsley on top for color. To get that golden, crispy skin, start by drying the chicken thighs well. Pat them with paper towels. This step helps the skin crisp up in the oven. Season both sides with salt and pepper. When you sear them in the skillet, place them skin side down. Let them cook without moving them for 5-6 minutes. This way, the skin gets nice and crispy. You can add more flavor to your chicken. Try using fresh thyme or oregano along with rosemary. A splash of lemon juice brightens the dish. You can also add red pepper flakes for a little heat. Mix these herbs into the garlic butter for a tasty twist. Don't forget to drizzle any leftover butter over the chicken before serving. Cooking time may vary based on your oven. Always check the internal temperature. Chicken should reach 165°F (74°C) for safe eating. If using smaller thighs, they may cook faster. Larger thighs may need extra time. Just keep an eye on them to avoid overcooking. Let the chicken rest for about 5 minutes before serving. This helps keep it juicy. Pro Tips Use Room Temperature Chicken: Allow the chicken thighs to sit at room temperature for about 30 minutes before cooking. This ensures even cooking and helps achieve a crispy skin. Don't Skip the Resting Time: After roasting, let the chicken rest for at least 5 minutes. This allows the juices to redistribute, ensuring a moist and flavorful bite. Customize Your Herbs: Feel free to experiment with different herbs like thyme or oregano in place of rosemary for a unique flavor profile. Serve with Sides: Pair the chicken with roasted vegetables or a fresh salad for a balanced meal that's both delicious and visually appealing. {{image_2}} You can change the flavor of your chicken by using different herbs. Consider thyme or oregano for a fresh twist. Basil adds a sweet touch, while sage gives a warm flavor. These herbs work well with the garlic and butter base. You can mix and match to find your favorite. Grilling the chicken gives it a nice smoky flavor. Cook it over medium heat for about 20-25 minutes. Make sure to turn it often for even cooking. Slow cooking is another great option. Cook the chicken in a slow cooker with the butter, garlic, and herbs for 4-6 hours on low. This method makes the chicken super tender. Serve the chicken with fresh lemon wedges for a zesty kick. Pair it with roasted vegetables or a simple salad for balance. Mashed potatoes or rice soak up the delicious butter sauce. You can also add crusty bread to enjoy every drop of flavor. For a pop of color, sprinkle fresh parsley on top before serving. To store your leftover chicken thighs, let them cool first. Place the chicken in an airtight container. Make sure to add any extra butter sauce for flavor. Seal it tightly and store it in the fridge. It will stay fresh for up to three days. If you want to keep it longer, consider freezing. To freeze the chicken, wrap each thigh in plastic wrap. Then place the wrapped thighs in a freezer bag. Squeeze out as much air as you can. Label the bag with the date. The chicken can last in the freezer for up to three months. When you’re ready to use it, thaw it in the fridge overnight. When reheating, keep the chicken juicy. You can use the oven or microwave. For the oven, heat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 15-20 minutes, or until warm. If using the microwave, place the chicken on a plate. Cover it with a damp paper towel. Heat in short bursts of 1 minute, checking often. This keeps the chicken moist and tasty. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the cooking time to about 20 minutes in the oven. Keep an eye on the internal temperature, aiming for 165°F (74°C). Many sides go well with this dish. Here are some great options: - Roasted vegetables - Garlic mashed potatoes - Steamed green beans - A fresh garden salad These sides will balance the rich flavors of the chicken. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. The chicken is fully cooked when it reaches 165°F (74°C). The juices should run clear, not pink. Yes, you can prep the chicken and the butter mix ahead of time. Season the chicken and store it in the fridge for up to 24 hours. Just pop it in the oven when you’re ready to cook. While dried rosemary can work, fresh rosemary gives the best flavor. It adds a bright, fragrant taste that dried herbs can’t match. If fresh is not available, use dried but in smaller amounts. This blog covers how to make delicious Rosemary Garlic Butter Chicken Thighs. We explored the key ingredients and their measurements, plus substitutions if needed. I provided step-by-step instructions for preparing and cooking the chicken. You learned tips for crispy skin and flavor boosts. We also discussed different cooking methods and how to store leftovers. In the end, enjoy making this tasty dish your own. Keep experimenting with flavors to find what you love!$

Rosemary Garlic Butter Chicken Thighs

A flavorful dish featuring chicken thighs cooked in a rich garlic and rosemary butter.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Ingredients

4 pieces bone-in, skin-on chicken thighs
4 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon olive oil
to taste salt and pepper
for serving fresh lemon wedges
optional fresh parsley for garnish

Instructions

Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels, season them generously with salt and pepper on both sides.
In a medium skillet over medium heat, melt the butter. Once melted, add the minced garlic and chopped rosemary. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear for about 5-6 minutes until golden brown. Flip the thighs and cook for an additional 3-4 minutes.
Pour the garlic rosemary butter mixture over the chicken thighs while the thighs are still in the skillet.
Place the skillet in the preheated oven and roast the chicken for 25-30 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
Remove the skillet from the oven and let the chicken rest for about 5 minutes before serving. Drizzle some remaining butter mixture from the skillet over the chicken.
Serve with fresh lemon wedges on the side and sprinkle with fresh parsley if desired.

Notes

Serve with fresh lemon wedges and garnish with parsley if desired.

Keyword butter, chicken, garlic, rosemary