Crispy Garlic Chicken Thighs (Printable Version)

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

# 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 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

# How-To Steps:

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

# Expert Tips:

01 -
  • The skin gets impossibly crispy while the meat stays absurdly juicy—like you cracked some secret code.
  • Garlic lovers will feel personally attacked by how good this is, in the best way.
  • It works in the oven or air fryer, so you're not locked into one method.
  • Takes 45 minutes from prep to plate, which means weeknight dinner just got way easier.
02 -
  • If your chicken skin isn't drying out properly before you season it, the seasonings will get soggy and slide right off—patience with paper towels is not wasted time.
  • Getting the paste under the skin is the secret move that separates okay roasted chicken from the kind people ask you for the recipe for.
  • Different ovens have different hot spots; if one side of your pan is browning way faster than the other, rotate it halfway through cooking.
03 -
  • If you want extra crispiness, finish under the broiler for 2–3 minutes in the last stretch—watch it like a hawk so the garlic doesn't go from golden to burnt.
  • Room-temperature chicken cooks more evenly than cold-from-the-fridge chicken; take yours out 15 minutes before cooking if you can remember.
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