Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil

Instructions:

  1. Preheat the oven. Set it to 400°F (200°C). Note: Let the oven fully reach temp so the sizzle starts immediately.
  2. Dry the chicken. Use paper towels to pat the thighs completely dry. Note: Any moisture left will lead to rubbery skin.
  3. Make the rub. In a small bowl, mash the softened butter, minced garlic, dried oregano, and smoked paprika into a smooth paste.
  4. Season the meat. Sprinkle salt and black pepper directly onto the chicken. Note: Seasoning the meat before the butter ensures the flavor penetrates.
  5. Apply the butter. Gently lift the skin and push a generous amount of the garlic butter rub underneath. Rub the rest on top.
  6. Prep the pan. Drizzle olive oil onto your baking sheet or cast iron skillet. Note: This creates a thin barrier to stop the butter from burning.
  7. Arrange the thighs. Place them skin side up, leaving at least one inch of space between each piece.
  8. Roast the chicken. Bake for 35–45 minutes until the skin is deep mahogany and the internal temperature hits 175°F (79°C).
  9. Rest the meat. Move the thighs to a plate and let them sit for 5–10 minutes. Note: This lets the juices redistribute so they don't run out on the plate.