Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F. Melt the butter, then stir in the minced garlic, paprika, salt, black pepper, and half of the parsley. The butter should smell garlicky but not be hot enough to cook the garlic.

2. 2

   Pat five boneless chicken thighs dry and arrange them in an 8-inch baking dish without overlapping. Spoon the garlic butter over each thigh and spread it across the surface.

3. 3

   Tuck lemon half-moons around the chicken and bake for 30–35 minutes. Check the thickest thigh in the center; it should reach at least 165°F and have clear juices.

4. 4

   Spoon the buttery pan juices over the chicken and scatter over the remaining parsley. Let it sit for 3 minutes, then serve with the lemon from the dish.