Ingredients:

  • 8 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 1.5 tsp Kosher salt
  • 1 tsp coarse black pepper
  • 4 tbsp unsalted butter, softened
  • 6 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Remove chicken from the refrigerator 20 minutes before cooking to bring to room temperature. Preheat oven to 425°F (220°C).
  2. Use paper towels to pat the chicken skin bone-dry. Season both sides liberally with Kosher salt and coarse black pepper. Let sit for 10 minutes to draw out surface moisture.
  3. In a small mixing bowl, combine softened butter, minced garlic, rosemary, thyme, smoked paprika, and olive oil. Mash into a thick, uniform paste.
  4. Gently loosen the skin from the meat of each thigh using your fingers. Stuff approximately 1 teaspoon of the garlic-herb butter mixture under the skin of each thigh, spreading it evenly to protect the aromatics.
  5. Place thighs on a rimmed baking sheet (preferably on a wire rack). Roast for 35 minutes, or until the internal temperature reaches 175°F (79°C) and the skin is deep golden brown and crispy.
  6. Allow the chicken to rest for 5 minutes before serving to ensure juices redistribute.