Crispy Garlic Chicken Thighs (Printable)

Juicy chicken thighs with a savory garlic crust, cooked to golden, crispy perfection by roasting or air-frying.

# Ingredient list:

→ 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 ground 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

# Step-by-Step Guide:

01 - Preheat the oven to 425°F or set the air fryer to 400°F.
02 - Pat chicken thighs dry with paper towels and arrange skin side up on a baking sheet or in the air fryer basket.
03 - In a small bowl, combine minced garlic, olive oil, kosher salt, black pepper, smoked paprika, dried thyme, and onion powder to create a garlic paste.
04 - Gently loosen the skin on each thigh and rub a portion of the garlic paste underneath it, then spread the remaining paste evenly over the skin surface.
05 - Roast in the oven for 35 to 40 minutes or air-fry for 20 to 25 minutes until skin is golden and crisp and internal temperature reaches 165°F.
06 - Allow the chicken to rest for 5 minutes before serving. Garnish with chopped parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • Chicken thighs are forgiving and stay tender even if you're not watching the clock obsessively.
  • The garlic crust gives you restaurant-quality results with about ten minutes of actual hands-on time.
  • It works in the oven or air fryer, so you can adapt to whatever you're working with that day.
02 -
  • Patting the skin dry is non-negotiable; I learned this the hard way after a decade of soggy chicken skin that I kept blaming on the oven.
  • Loosening the skin gently without tearing it takes practice, but it's the difference between a paste that seasons the meat and one that just sits on top.
  • Bone-in thighs cook more slowly than boneless, but they stay juicier—the trade is worth it.
03 -
  • If you want even more crispiness, loosely tent the thighs with foil for the first half of cooking, then remove it to allow the skin to brown without the meat drying out.
  • Prep the garlic paste the night before and store it in the fridge; when you're ready to cook, simply apply it and you've cut your active time in half.
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