Go Back
roasted chicken on a wire rack

Roasted Chicken Thighs with Herb Butter

For this extremely easy weeknight dinner, it is crucial you use BONE-IN, SKIN-ON chicken thighs. This recipe will not work with skinless cuts of chicken. Also, equally important is using fresh herbs and not dried ones.
Course Main Course
Cuisine American
Keyword chicken thighs, roasting
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 people


  • 1/2 cup unsalted butter slightly softened
  • 3 garlic cloves minced
  • 3 Tbsp fresh, chopped oregano
  • 3 Tbsp fresh, chopped parsley
  • 3 Tbsp fresh, chopped chives
  • 1 Tbsp Kosher salt
  • 1 tsp loosely packed lemon zest
  • 1/2 tsp ground fresh black pepper
  • 4 bone-in, skin-on chicken thighs trimmed
  • 1 Tbsp Olive oil


  • Preheat oven to 425ºF
  • Prepare a rimmed baking sheet with non-stick aluminum foil and place a wire rack inside the baking sheet. Spray the wire rack with cooking spray.
  • In a small bowl, combine together the butter, garlic, herbs, lemon zest, and pepper. You may need to use a fork to incorporate the herbs into the butter.
  • Loosen the skin from each thigh, without detaching it from the chicken.
  • Spread the butter mixture under the skin, using your hands. Replace the skin.
  • Brush the exterior of the thighs with 1 Tablespoon of olive oil.
  • Sprinkle desired salt and pepper on top of the chicken. Place the thighs on the wire rack with the skin side UP.
  • Bake in the oven for 50 minutes or until an inserted meat thermometer indicates 165º.
  • Remove from oven and allow chicken to rest for 10 minutes before serving.