Crispy Garlic Chicken Thighs (Print View)

Golden garlic crusted chicken thighs with crispy skin and tender, juicy interiors.

# What You'll Need:

→ 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

# Step-by-Step Directions:

01 - Preheat the oven to 425°F or the air fryer to 400°F.
02 - Pat chicken thighs dry with paper towels and arrange skin-side up on a baking sheet or place 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 create a paste.
04 - Gently loosen the skin on each thigh and apply some garlic paste underneath, then spread the remaining paste evenly on top of the skin.
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 chicken to rest for 5 minutes, then garnish with fresh parsley and serve alongside lemon wedges if desired.

# Expert Suggestions:

01 -
  • The skin gets impossibly crispy while the meat stays embarrassingly juicy, no dry chicken nightmares here.
  • Minimal prep means you can have dinner ready in 45 minutes flat, zero stress.
  • That garlicky crust tastes like you've been cooking for hours when it actually took five minutes of work.
02 -
  • Chicken thighs won't dry out the way breasts do, which is why this recipe is practically foolproof even if you accidentally overcook it a few minutes.
  • The skin absolutely has to be dry going into the heat—I learned this the hard way after one soggy attempt that I've never let happen again.
03 -
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull it out ten minutes before you start prepping if you can remember.
  • A meat thermometer removes all the guesswork and means you'll never have to cut into the chicken to check if it's done, which keeps all those precious juices inside.
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