Crispy Garlic Chicken Thighs (Print)

Juicy chicken thighs with a golden garlic crust, roasted or air-fried for a crispy finish.

# Ingredients:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (approximately 1.5 lbs)

→ Garlic Crust

02 - 4 cloves garlic, finely minced
03 - 2 tablespoons olive oil
04 - 1 teaspoon kosher salt
05 - ½ teaspoon black pepper
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon dried thyme
08 - ½ teaspoon onion powder

→ Optional Garnish

09 - 1 tablespoon fresh parsley, chopped
10 - Lemon wedges, for serving

# Instructions:

01 - Preheat the oven to 425°F or the air fryer to 400°F.
02 - Pat chicken thighs dry with paper towels and position them skin-side up on a baking sheet or in the air fryer basket.
03 - Combine minced garlic, olive oil, kosher salt, black pepper, smoked paprika, dried thyme, and onion powder in a small bowl to form a paste.
04 - Loosen the skin gently on each thigh, rub some garlic mixture underneath the skin, then spread the remainder evenly on top.
05 - Roast in the oven for 35 to 40 minutes or air-fry for 20 to 25 minutes, until the skin is golden and crisp and internal temperature reaches 165°F.
06 - Allow the chicken to rest for 5 minutes before serving. Optionally garnish with chopped parsley and lemon wedges.

# Pro Tips:

01 -
  • Chicken thighs stay impossibly juicy while the skin gets shatteringly crisp—no dry, stringy meat here.
  • A garlic crust that tastes like you spent hours on it, but takes about five minutes to make.
  • Works in the oven or air fryer, so it fits whatever kitchen life you're living right now.
  • Gluten-free, naturally impressive, and honestly easier than ordering takeout.
02 -
  • Pat the chicken completely dry—I learned this the hard way when I skipped it once and ended up with steam instead of crispy skin.
  • Get the paste under the skin, not just on top—that's where the real flavor happens and where the garlic transforms into something sweet and caramelized.
  • Use a meat thermometer or you're just guessing; 165°F is done, and there's a real difference between that and overcooked.
03 -
  • If your thighs seem extra thick, pound them slightly thinner so they cook more evenly—it takes two minutes and eliminates guesswork about doneness.
  • Save any pan drippings from the baking sheet; they're liquid gold poured over rice or vegetables.
  • Boneless thighs work fine if that's what you have—just reduce cooking time by 5–7 minutes because there's less mass to heat through.
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