Preheat the oven to 220°C (200°C fan). Place a rack in the centre of the oven. While it heats, pat the chicken thighs dry with kitchen paper. You want the skin to feel tacky, not wet—this is the single most important step for crispness.

Mix the garlic butter. In a small bowl, combine the softened butter, minced garlic, salt, pepper, and smoked paprika if using. Mash it with a fork until it’s a uniform paste. The aroma of raw garlic and butter will already fill your kitchen.

Season and butter the chicken. Rub the olive oil over the skin side of each thigh, then season lightly with extra salt. Using your fingers, spread about a teaspoon of garlic butter under the skin of each thigh—gently lift the skin from the meat with your thumb, being careful not to tear it. The butter will melt into the flesh as it bakes. Spread the remaining butter over the top of the skin.

Arrange on the tray. Place the thighs skin-side up on a baking tray lined with foil or parchment. Leave at least 2 cm between each thigh. If they’re touching, they’ll steam rather than roast, and the skin will turn rubbery instead of crisp.

Bake for 35–40 minutes. The skin should turn a deep golden brown, and you’ll hear a gentle sizzle as the fat renders. At the 30-minute mark, the kitchen will smell richly of toasted garlic and roasting chicken. Check the internal temperature with a meat thermometer—it should read 74°C at the thickest part of the thigh.

Rest before serving. Remove the tray from the oven and let the thighs rest for 10 minutes. Do not skip this. The juices need time to redistribute, otherwise they’ll flood the plate and the skin will soften. After resting, squeeze the lemon juice over the top and garnish with fresh herbs.

For meal prep, cool completely. Once the thighs have rested, let them cool on the tray until they’re just warm to the touch—about 20 minutes. Then transfer to airtight containers. The skin will lose a little crunch, but I’ll show you how to bring it back in the tips below.