1. Preheat the oven

Heat the oven to 425°F with a rack near the middle. Use a rimmed pan to contain rendered fat and juices. If lining the pan, use foil for easy cleanup, especially if you may choose the optional broiling step.

2. Dry and prepare the chicken

Pat the chicken thoroughly dry with paper towels, especially the skin. Trim large loose pieces of excess skin if necessary, but keep enough to cover the meat. Do not rinse raw chicken; clean hands, utensils, and work surfaces after handling it.

Arrange skin-side up without overlapping. Sprinkle with the black pepper. The thighs can roast without added oil because their skin releases fat.

3. Roast uncovered

Roast for approximately 35–45 minutes, until the skin is golden and the chicken is cooked through. Begin checking smaller thighs around 30–35 minutes.

Measure the thickest part of each thigh without touching bone. Chicken must reach at least 165°F. Thighs often have a more tender texture around 175–185°F, but that higher range is a preference rather than a substitute for checking doneness. Remove smaller pieces earlier if they finish before the others.

Do not turn the thighs skin-side down or repeatedly baste them. Keeping the surface exposed helps it dry and brown.

4. Make the garlic butter

Toward the end of roasting, melt the salted butter in a small saucepan over low heat. Add the garlic and stir for about 1–2 minutes, until fragrant and gently softened. Remove from the heat before the garlic darkens.

Use a clean brush or spoon for the cooked chicken. Do not reuse utensils that contacted raw poultry without washing them.

5. Finish and rest

If the chicken is fully cooked but the skin needs more color, broil briefly in broiler-safe cookware, watching continuously. Keep the garlic butter off during broiling so the garlic does not burn. Skip this step if the skin is already well browned.

Transfer the thighs to a platter or leave on the rack. Rest for about 5 minutes without tightly covering the skin. Brush lightly with garlic butter just before serving, and spoon the remaining butter beside the chicken or over a side dish.