There is nothing better than garlicky, herby, buttery roast chicken. As soon as I smell those familiar, delicious aromas filling my home, I am transported straight back to childhood Sundays. However, as I’ve added a slight twist to this classic – using economical, easy-to-cook, chicken thigh cutlets – this means you can now have your roast on a weeknight! Chicken thigh cutlets take less time to cook and are a little easier to handle, allowing for even cooking and easy portioning. The chicken is first coated in a garlic butter marinade, then popped in the oven to bake to crispy, golden perfection. There’s a little honey in the marinade that adds a beautiful sweetness and helps the skin to crisp up. The roasting pan juices keep the chicken tender as it cooks, then double as a delicious sauce, perfect for drizzling over mashed potatoes or even pasta.
The end result is perfectly cooked, juicy chicken with buttery-crisp, golden-brown skin. It’s comforting, nourishing and low-fuss and there’s minimal washing up as it’s cooked in one pan. Serve Easy Roasted Garlic Butter Chicken with your family’s favourite side dishes – mashed potato and steamed greens are popular at our place, but I’ve provided other suggestions below. Any leftovers can be refrigerated, then reheated the next day, and you can marinate the chicken ahead of time if you like. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.
What can I serve with it?
Serve Easy Roasted Garlic Butter Chicken with Freezer-friendly Mashed Potatoes, cooked pasta, rice, creamy cauliflower mash, zoodles (courgetti), a green leafy salad or steamed greens.
Can I use boneless, skinless chicken thighs instead?
You can, but with a few variations, as boneless, skinless chicken thighs take less time to cook. Preheat the oven to 200°C (400°F) – both conventional and fan. Marinate the chicken as per the recipe and bake for 25–30 minutes until cooked through. An optional extra is to adjust the oven heat setting to grill (broil) and grill the chicken on high for a further 2–3 minutes or until the surface is nicely caramelised. This isn’t essential as the chicken will already be fully cooked, but will help give the chicken some extra colour if desired.
What else can I add to the pan?
Try adding small, halved baby potatoes or Dutch (baby) carrots to the roasting tray at the beginning of cooking time. You could also add a handful of broccoli, broccolini (tenderstem broccoli), green beans or asparagus to the tray in the last 10 minutes of cooking time to make this an even easier dinner.
Watch how to make Easy Roasted Garlic Butter Chicken
If you enjoyed Easy Roasted Garlic Butter Chicken, I think you’ll love:
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Chicken Chow Mein Recipe
Cheesy Chicken and Broccolini Rice Recipe
Creamy Lemon Chicken Risoni (Orzo) Recipe
One Pan Pesto Chicken Pasta, Creamy Garlic Chicken Recipe
Lemon & Oregano Chicken Tzatziki Wrap Recipe
Roasted Chicken with Gravy Recipe
Easy Roasted Garlic Butter Chicken
Share PrintIngredients
- 80 g 2¾ oz unsalted butter, room temperature
- 1½ tsp sea salt flakes
- ¼ 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 (see note 1 for substitutions)
- 1.25 kg 2 lb 10 oz bone-in, skin-on chicken thigh cutlets (5 chicken thighs)
- ½ cup 125 ml chicken stock (see note 2 about gluten)
- Freezer-friendly Mashed Potatoes
- Steamed asparagus or greens of choice
Equipment
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Make the marinade – Combine the butter, salt, black pepper, garlic, honey and thyme in a small bowl.
- 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 (this will protect the marinade from burning and leave a delicious sauce in the base of the tray).
- Oven-roast the chicken – Roast for 55–60 minutes until golden and cooked through, basting once halfway.
- Serve – Serve with mashed potatoes and steamed asparagus and drizzle with the tray juices. Garnish with extra thyme sprigs and add a little extra black pepper to finish.
- Make the marinade – In a small bowl, mix together the butter, salt, pepper, garlic, honey and thyme until combined.
- 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.
- 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 to prevent sticking.
- 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. If you’d like to baste the chicken with the melted butter from the air fryer basket, do this at the halfway point.
- Rest and serve – Allow the chicken to rest for 5 minutes before serving, to lock in the juices.
Disclaimer re gluten-free and dairy-free recipes
Lauren says:
If I use a cast iron skillet will the cooking time be different?
Nicole says:
Hi Lauren, I actually cook this in a flattish cast-iron pan, so you can follow the recipe as written. ❤️ Nic x
Kerri C says:
My family loved this roasted garlic butter chicken
Thanks Nicole for another great recipe
Nicole says:
My absolute pleasure, Kerri! 🥰 So glad you enjoyed it, Nic x
Trudi says:
I really like this one. Its in the regular rotation. It sounds simple but the combo of the honey garlic and Thyme really hits the spot. I serve with mash and green beans.
Nicole says:
Hi Trudi, I know what you mean about the honey, garlic and thyme … it’s a winning combo, isn’t it! So happy you enjoyed this and thanks for the rating. 🙌🏻 Nic x
Frances Bergin says:
Made this as it read but with boneless skinless chicken breasts since it is what I had on hand, it was fabulous! Had fairly low expectations since it was so easy and my family loved it will be adding it to the week night rotation!
Nicole says:
Hi Frances, I just love to hear a recipe was so enjoyed that it hit the weeknight rotation … yay! 🙌🏻 Nic x
Pilar says:
Me puedes ayudar porfavor, en casa mi hijo es alérgical pollo y al pavo porque puedo sustituirlo? Gracias
Nicole says:
Hi Pilar 💛 If your son is allergic to chicken and turkey, you could swap the chicken for salmon, which works really beautifully with the garlic butter. You could also use pork loin or pork chops, adjusting the cooking time as needed. A firm white fish (like cod) would also work well. I hope that helps! Nic x
Maya says:
This sounded delicious. When I started mixing the seasonings together I realized it was just way too bland. I had to add other seasonings and more of what is in the recipe. It’s very wet. The broth did not evaporate during the cooking process. The chicken was mushy. If I try this recipe again I will use less broth or no broth. Not a huge fan. 😔
Aletta says:
Love the recipe
Nicole says:
Great to hear, Aletta! Nic x
Debbie says:
Loved this recipe! So juicy and tender. Very easy and little mess. Yum! 😋
I did skinless thigh cutlets, served with creamy mashed potatoes and a Greek salad. Beautiful fresh meal
Nicole says:
That meal sounds divine, Debbie! So glad it worked out well for you. Thanks for the rating too. Nic x
Lizzie says:
loved it we did ours with drumsticks as that what we had in the freezer at the time. definitely a new family favourite. my family love sauce so will double the butter mix next time.
Nicole says:
Yum, Lizzie, the drumsticks sound gorgeous! The sauce is everything, isn’t it! Thanks for the rating. Nic x
Serena Nicholson says:
Delicious. Easy and tasty
Nicole says:
Really great to hear, Serena! Thanks for the rating, Nic x
Georgia says:
When I cook it in the oven do I leave the lid off?
Nicole says:
Hi Georgia, yep, you leave the lid off. Nic x
Georgia says:
Hey how would I do this with legs and wings
Nicole says:
Hi Georgia, yes, you could use drumsticks – but depending on their size they might just take a little less time to cook, especially the wings. Hope this helps! Nic x