Preheat the oven to 425°F (220°C). Place a rack in the center. Line a sheet pan with foil and top with a wire rack for extra-crispy skin. If you don’t have a rack, use the pan directly and don’t overcrowd.

Pat the chicken very dry. Use paper towels to remove surface moisture, especially on the skin. Dry skin = crisp skin.

Mix the garlic butter. In a small bowl, combine melted butter, olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, paprika, Italian seasoning, and onion powder. Stir until glossy and well blended.

Season the chicken. Spoon about 2/3 of the garlic butter mixture over the thighs. Rub it under the skin when possible for deeper flavor. Leave the remaining mixture for basting and finishing.

Arrange on the pan, skin side up. Give the thighs a little space so air can circulate. If using a pan without a rack, add a few lemon slices or onion rounds underneath to keep the skin elevated.

Roast for 30–35 minutes. Start checking at 25 minutes if your thighs are small. The skin should be golden and the juices mostly clear.

Baste and finish. Brush or spoon the remaining garlic butter over the thighs during the last 5–10 minutes of roasting. If you want extra-crisp skin, broil for 1–2 minutes at the end. Watch closely.

Check doneness. Use a meat thermometer. You want 175–185°F in the thickest part (not touching bone). Thighs are more forgiving than breasts and get more tender above 165°F.

Rest for 5 minutes. This helps the juices settle. Sprinkle with chopped parsley or chives and a light squeeze of lemon if you like.

Serve with the pan juices. Spoon the buttery garlic drippings over roasted potatoes, rice, or steamed veggies.