Lemon Butter Roasted Chicken Thighs
Chicken thighs just don’t miss. They’re juicy, packed with flavor, and here they roast in a buttery lemon bath that basically does all the work for you. Simple, crispy, and way too good over rice.
Quick Tips
Veggie boost — asparagus, broccoli, or green beans roast perfectly alongside.
Crispy skin trick — always broil those last 2–3 minutes.
Sauce it up — spoon the buttery pan juices over rice so nothing goes to waste.
Herb swap — rosemary or sage works if you’re out of thyme.
Yield: 2
Lemon Butter Roasted Chicken Thighs
If you're a fan of tender and flavorful chicken, then you're in for a treat with this lemon butter roasted chicken thighs recipe. Chicken thighs are known for their rich taste and juicy texture, making them the perfect choice for a delicious and satisfying meal. In this guide, we'll walk you through the step-by-step process of creating this mouthwatering dish. From preparing the chicken to adding the perfect blend of herbs and spices, we've got you covered.
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
Ingredients
Instructions
- Preheat oven to 400
- Prep the chicken: add the chicken to a large bowl. Melt the butter and pour it all over the chicken. Sprinkle a decent amount of garlic powder all over, fresh thyme, oregano and salt. Squeeze half a lemon all over.
- Place the chicken in a cast iron pan. Optional: I added asparagus around the sides but you don’t need to do this part. Just a little addition of veggies, you can cook those separately.
- Add a couple small slices of lemon around the chicken.
- Sprinkle the top with a little more garlic powder and salt. Drizzle EVOO over the top.
- Transfer to oven and bake for about 45 min, or until chicken is fillet cooked and browning on top. I always broil mine the last 2-3 minutes to get it crispy.
- Remove from oven, replace cooked lemon with fresh slices (optional), add a little more fresh thyme and use some of the liquid in the pan to pour on top of the chicken before serving.
