Crisp Pan-Roasted Chicken Thighs with Garlic and Herb Butter

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs pan-roasted until the skin is golden and crisp, finished with a garlic and herb butter sauce. This French-inspired chicken recipe, ready in about 35 minutes, pairs bone-in skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 French cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (about 1.5 lbs) bone-in skin-on chicken thighs
1 tsp salt
1/2 tsp black pepper
3 tbsp unsalted butter
3 cloves, minced garlic cloves
1 tbsp fresh thyme leaves
1 tbsp olive oil

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 4 bone-in skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook without moving for 7-8 minutes until the skin is deep golden brown and crisp.
Step 3: Flip the chicken thighs and add 3 tbsp unsalted butter, 3 minced garlic cloves, and 1 tbsp fresh thyme leaves to the pan. Spoon the melted butter and herbs over the chicken continuously for 1-2 minutes.
Step 4: Transfer the skillet to a preheated oven at 400°F and roast for 10 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
Step 5: Remove from oven, rest for 5 minutes, then serve with the pan sauce spooned over.