Garlic Chicken Thighs: My Go-To Crispy, Juicy Dinner! (Print Version)
Garlic Chicken Thighs are the ultimate weeknight comfort! Learn my secrets for perfectly crispy skin and juicy meat with this easy, personal recipe. No fuss, just flavor!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if seasoned appropriately)
# Ingredients:
→ Main Players
01 -
Bone-in, Skin-on Chicken Thighs (4-6)
→ Garlic & Flavor Boosters
02 -
Fresh Garlic (8-10 cloves, minced)
03 -
Olive Oil (2 tbsp)
04 -
Lemon (1/2, juiced)
05 -
Fresh Parsley (2 tbsp, chopped)
→ Seasonings & Spices
06 -
Salt (1 tsp, or to taste)
07 -
Black Pepper (1/2 tsp, or to taste)
08 -
Smoked Paprika (1 tsp)
# Instructions:
01 -
First things first, get those chicken thighs out of their package and onto a plate lined with paper towels. Pat them *really* dry, like you're trying to win an award for dryness. This is where I always remind myself, "Don't skip this, Casey!" It's crucial for crispy skin, honestly. Trim any excess skin or fat if you want, but I usually leave a little extra for flavor. Then, season them generously with salt and pepper on both sides. You want a good coating here!
02 -
In a small bowl, combine your minced fresh garlic, olive oil, smoked paprika, and the juice from half a lemon. Give it a good whisk. This is going to be our flavor bomb for the Garlic Chicken Thighs. The smell? Oh my goodness, it's already making my kitchen smell amazing! I sometimes add a pinch of red pepper flakes here if I'm feeling spicy, but that's just me being extra. Make sure everything is well combined.
03 -
Now for the fun part! Take your garlic mixture and slather it all over those chicken thighs. Get in there, under the skin a little if you can, and make sure every crevice is coated. I use my hands for this, it’s messy but so satisfying. You want that garlic goodness everywhere! Let them sit for at least 15 minutes, or if you have time, pop them in the fridge for an hour or two. Honestly, the longer, the better for those flavors to meld.
04 -
Heat a large, oven-safe skillet (cast iron is my favorite for this!) over medium-high heat. Once it’s hot, place the chicken thighs skin-side down. Don’t overcrowd the pan, you might need to do this in batches. Let them sear for about 8-10 minutes, *without moving them*. This is where the magic happens for that golden, crispy skin. You’ll hear that glorious sizzle, and the smell of the chicken cooking will fill your kitchen!
05 -
Once the skin is beautifully golden and crispy, flip the chicken thighs over. Pop the whole skillet into your preheated oven at 400°F (200°C). Let them roast for another 20-25 minutes, or until the internal temperature reaches 165°F (74°C). I always use a meat thermometer here, because undercooked chicken is a total no-go, and overcooked is dry! This step makes sure our Garlic Chicken Thighs are perfectly cooked through.
06 -
Once cooked, remove the skillet from the oven. Transfer the Garlic Chicken Thighs to a cutting board and let them rest for 5-10 minutes. This is crucial for juicy chicken, don't skip it! All those delicious juices redistribute. Then, sprinkle generously with fresh chopped parsley. Serve immediately and watch them disappear! The smell, the crisp, the juicy meat – it's just perfect.
# Notes:
01 -
Always pat your chicken thighs *super* dry before seasoning for truly crispy skin.
02 -
Store leftovers in an airtight container for 3-4 days; reheat in a toaster oven for best crispness.
03 -
If you don't have fresh lemon, a splash of apple cider vinegar can work in a pinch for acidity.
04 -
Serve with creamy mashed potatoes to soak up all those delicious pan juices – pure comfort!
# Equipment Needed:
01 -
Large oven-safe skillet (cast iron recommended)
02 -
small bowl
03 -
whisk
04 -
paper towels
05 -
meat thermometer
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 5-10g
Protein: 35-45g