# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.6 lbs)
→ Garlic Butter
02 - 4 tablespoons unsalted butter, melted
03 - 5 cloves garlic, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
06 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
→ Seasoning
07 - 1 teaspoon paprika
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper
10 - ½ teaspoon onion powder
→ Optional for serving
11 - Lemon wedges
12 - Extra chopped parsley
# How to Make It:
01 - Preheat your oven to 425°F. Pat the chicken thighs dry with paper towels to ensure crispy skin.
02 - In a small bowl, stir together melted butter, minced garlic, parsley, rosemary, and thyme until well combined.
03 - In another bowl, combine paprika, salt, black pepper, and onion powder. Mix thoroughly to distribute evenly.
04 - Rub the seasoning mix evenly over the chicken thighs, coating both sides thoroughly for maximum flavor penetration.
05 - Arrange the chicken thighs skin-side up in a large oven-proof skillet or baking dish, leaving space between pieces for proper air circulation.
06 - Pour the garlic butter mixture evenly over the chicken, ensuring some gets under the skin for deeper flavor infusion.
07 - Roast in the preheated oven for 35–40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F.
08 - For extra crispiness, broil for the last 2–3 minutes, watching closely to avoid burning the skin.
09 - Remove from oven and let rest for 5 minutes to allow juices to redistribute. Garnish with extra parsley and serve with lemon wedges if desired.
