Crispy Garlic Chicken Thighs (Print view)

Golden-crisp chicken thighs infused with savory garlic and herbs, tender and full of flavor.

# List of 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

# 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 air fryer basket.
03 - Combine minced garlic, olive oil, salt, pepper, smoked paprika, thyme, and onion powder in a small bowl to form a paste.
04 - Loosen the skin on each thigh gently, rub some garlic paste underneath, then spread the remaining paste evenly over the skin.
05 - Roast in the oven for 35 to 40 minutes or air-fry for 20 to 25 minutes, until the skin is golden and internal temperature reaches 165°F.
06 - Allow the chicken to rest for 5 minutes before garnishing with parsley and serving with lemon wedges if desired.

# Expert Suggestions:

01 -
  • The skin gets impossibly crispy while the meat stays tender and juicy—it's the best of both textures.
  • Everything happens in under an hour with barely any prep work, so it feels fancy but actually fits a weeknight.
  • The garlic crust is so savory and aromatic that your kitchen smells incredible while it cooks.
02 -
  • Drying the skin is non-negotiable if you want it crispy—I learned this the hard way by skipping that step.
  • Getting the garlic paste under the skin makes the difference between good chicken and chicken that tastes like you actually care.
03 -
  • If you're using boneless thighs, reduce the cooking time by 5–7 minutes—they cook faster without the bone.
  • Don't skip resting the chicken; those 5 minutes make the meat stay juicy instead of dry when you cut into it.
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