📋 Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a baking sheet or baking dish with foil and place a wire rack on top if you have one. Lightly grease the rack or foil with cooking spray.

   💡 A wire rack lets hot air circulate under the chicken and gives you crispier skin all around.
2. 2

   Pat each chicken thigh completely dry with paper towels on both sides. Removing surface moisture is the most important step for getting truly crispy skin.

   💡 The drier the chicken, the crispier it gets in the oven. Do not skip this step.
3. 3

   In a small bowl, mix together salt, black pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning. Season the chicken thighs generously on all sides and underneath the skin.

   💡 Pushing seasoning under the skin flavors the meat directly, not just the surface.
4. 4

   In a separate small bowl, melt the butter and stir in the minced garlic, chopped parsley, lemon juice, and red pepper flakes. Mix well to combine.

   💡 Taste the garlic butter before using — it should smell and taste amazing. Adjust salt if needed.
5. 5

   Brush the garlic butter generously over each chicken thigh, including under the skin where possible. Reserve about 1 tablespoon of garlic butter for basting halfway through. Place chicken skin-side up on the prepared rack or baking dish.

   💡 Getting butter under the skin keeps the meat juicy and infuses it with garlic flavor from the inside.
6. 6

   Bake at 425°F for 38–42 minutes. At the 20-minute mark, open the oven and brush the reserved garlic butter over the tops of the chicken thighs.

   💡 Basting mid-cook builds up a richer, more golden crust on the skin.

   ⏱ 42 min timer
7. 7

   Check doneness with a meat thermometer — the thickest part of the thigh should read 165°F. The skin should be deep golden and visibly crispy. For extra-crispy skin, broil on high for 2–3 minutes at the very end.

   💡 Watch closely under the broiler — it goes from perfect to overdone in under a minute.

   ⏱ 3 min timer
8. 8

   Remove chicken from the oven and let it rest for 5 minutes before serving. Spoon any pan drippings over the top and garnish with extra parsley if desired.

   💡 Resting locks in the juices. Cut in too soon and they all run out onto the plate.

   ⏱ 5 min timer