Oven-Roasted Chicken with Amarillo Chili and Garlic Butter
Juicy oven-roasted chicken thighs infused with the smoky heat of Amarillo chili powder and rich garlic butter, perfect for a comforting family dinner. This american-inspired chicken ready in about 45 minutes pairs bone-in, skin-on chicken thighs, Amarillo chili powder, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tbsp Amarillo chili powder
- 4 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a small saucepan, melt 4 tbsp unsalted butter over low heat and stir in 4 minced garlic cloves. Cook for 2 minutes until fragrant, then remove from heat.
- Step 2: Pat 6 bone-in, skin-on chicken thighs dry with paper towels. Rub each thigh evenly with 2 tbsp Amarillo chili powder, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5 minutes until golden and crispy.
- Step 4: Flip chicken and brush the garlic butter mixture generously over the skin and exposed meat. Transfer skillet to the preheated oven and roast for 20 minutes until internal temperature reaches 165°F (74°C).
- Step 5: Remove chicken from oven, spoon remaining garlic butter over top, and sprinkle with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Chicken with Amarillo Chili and Garlic Butter take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Roasted Chicken with Amarillo Chili and Garlic Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep amarillo chili powder from drying out.
Can I substitute ingredients in Oven-Roasted Chicken with Amarillo Chili and Garlic Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Chicken with Amarillo Chili and Garlic Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Roasted Chicken with Amarillo Chili and Garlic Butter?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
