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Close-up of two juicy Garlic Butter Chicken Thighs served over creamy mashed potatoes with asparagus.

Garlic Butter Chicken Thighs

This recipe for Garlic Butter Chicken Thighs delivers a flavorful, comforting meal with minimal fuss. It's perfect for busy families seeking a gluten-free, protein-packed dinner that feels indulgent yet is simple enough for weeknight cooking.
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 5 chicken thighs
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Butter Marinade
  • 80 g unsalted butter, room temperature
  • 1.5 tsp sea salt flakes
  • 0.25 tsp freshly cracked black pepper plus extra to serve
  • 1 tbsp freshly minced garlic
  • 1 tbsp honey
  • 2 tsp thyme leaves plus extra to garnish
For the Chicken
  • 1.25 kg bone-in, skin-on chicken thigh cutlets (5 chicken thighs)
  • 0.5 cup chicken stock (see note 2 about gluten)
To Serve
  • Mashed Potatoes Freezer-friendly
  • Steamed asparagus or greens of choice

Equipment

  • Oven
  • Baking tray with sides
  • Small bowl
  • Air Fryer

Method
 

  1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
  2. Make the marinade: Combine the butter, salt, black pepper, garlic, honey, and thyme in a small bowl.
  3. Coat the chicken: Arrange the chicken thighs on a baking tray with sides, skin-side up. Spread the butter mixture all over the chicken using your hands, focusing mainly on the skin. Pour the chicken stock around the seasoned chicken.
  4. Oven-roast the chicken: Roast for 55–60 minutes until golden and cooked through, basting once halfway.
  5. Serve: Serve with mashed potatoes and steamed asparagus. Garnish with extra thyme sprigs and add a little extra black pepper to finish.
  6. TO COOK IN AN AIR FRYER:
  7. Make the marinade: In a small bowl, mix together the butter, salt, pepper, garlic, honey, and thyme until combined.
  8. Coat the chicken: Pat the chicken thighs dry with paper towel to ensure crispy skin. Using your hands, spread the butter mixture generously over the chicken thighs, focusing on the skin.
  9. Air fry the chicken: Preheat the air fryer to 190°C (375°F) for about 5 minutes. Lightly grease the air fryer basket or tray. Arrange the chicken thighs skin-side up in a single layer (cook in batches if necessary). Air fry for 25–30 minutes, flipping halfway through, until the chicken is golden, crispy, and cooked through. You can baste the chicken with the melted butter from the air fryer basket at the halfway point.
  10. Rest and serve: Allow the chicken to rest for 5 minutes before serving.

Notes

Note 1: If you don't have fresh thyme, you can substitute with 1 teaspoon of dried thyme. Note 2: Ensure your chicken stock is gluten-free if needed.

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