Oven Baked Chicken Thighs (Crispy & Easy)

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• 1/4 cup Unsalted butter (softened)
  Ingredient note

  Source: 1/4 cup Unsalted butter (softened)
• 2 cloves Garlic (crushed)
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  Source: 2 cloves Garlic (crushed)
• 1/2 tbsp Fresh parsley (chopped)
  Ingredient note

  Source: 1/2 tbsp Fresh parsley (chopped)
• 1/2 tbsp Fresh dill (chopped)
  Ingredient note

  Source: 1/2 tbsp Fresh dill (chopped)
• 1/8 tsp + 1/2 tbsp Sea salt
  Ingredient note

  Source: 1/8 tsp Sea salt; Source: 1/2 tbsp Sea salt
• 3 lb Bone-in chicken thighs (with skin)
  Ingredient note

  Source: 3 lb Bone-in chicken thighs (with skin)
• 2 tbsp Avocado oil
  Ingredient note

  Source: 2 tbsp Avocado oil
• 1 tsp Smoked paprika
  Ingredient note

  Source: 1 tsp Smoked paprika
• 1 tsp Garlic powder
  Ingredient note

  Source: 1 tsp Garlic powder
• 1/4 tsp Black pepper
  Ingredient note

  Source: 1/4 tsp Black pepper

1. Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil, or use a quality non-stick pan (I like this pan with silicone coating).
2. In a small bowl, mash the butter with a fork. Add the garlic, fresh herbs, and salt. Mash again.
3. Pat the chicken dry with paper towels, and place on the baking sheet, skin side up. Run your hands under the chicken skin to separate it from the chicken underneath. Place dollops of compound butter all over underneath the skin and then press down over the skin to spread around underneath.
4. Drizzle or brush olive oil onto the chicken on both sides. Sprinkle both sides with sea salt, smoked paprika, garlic powder, and black pepper.
5. Bake chicken thighs in the oven, skin side down, for 10 minutes.
6. Flip the chicken thighs, so that the skin side is up. Roast for about 15 more minutes, until the internal temperature reaches 170 degrees F (77 degrees C). Rest for 5 minutes before serving.