Crispy Garlic Chicken Thighs

# 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 - 1/2 teaspoon black pepper

06 - 1 teaspoon smoked paprika

07 - 1/2 teaspoon dried thyme

08 - 1/2 teaspoon onion powder

→ Optional Garnish

09 - 1 tablespoon fresh parsley, chopped

10 - Lemon wedges, for serving

# Method:

01 - Set the oven to 425°F or preheat the air fryer to 400°F.

02 - Pat the chicken thighs dry with paper towels and arrange 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 - Gently loosen the skin on each thigh and rub some garlic paste under the skin, then spread the remaining mixture evenly over the skin surface.

05 - Roast in the oven for 35 to 40 minutes or air-fry for 20 to 25 minutes until the skin is golden and crispy and the internal temperature registers 165°F.

06 - Let the chicken rest for 5 minutes before serving. Optionally garnish with fresh parsley and lemon wedges.

# Expert Advice:

01 -

The skin crisps up like you've unlocked a secret, staying shatteringly crisp while the meat stays impossibly juicy underneath.
You can make this in the oven or air fryer without changing anything, and it tastes restaurant-quality without restaurant-level fuss.
It's gluten-free, takes less than an hour, and pairs with whatever you have on hand—rice, salad, roasted vegetables, or nothing at all.

02 -

If your oven runs cool or your kitchen is cold, the skin won't crisp as well—but a quick 2–3 minute blast under the broiler at the end fixes this completely.
The difference between dry chicken and juicy chicken lives in those bone-in thighs; boneless thighs cook faster (reduce time by 5–7 minutes) but sacrifice some flavor.

03 -