Crispy Garlic Chicken Thighs (Printable)

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

# What You 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 - 0.5 teaspoon black pepper
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon dried thyme
08 - 0.5 teaspoon onion powder

→ Optional Garnish

09 - 1 tablespoon fresh parsley, chopped
10 - Lemon wedges, for serving

# How-To:

01 - Set oven to 425°F or preheat air fryer to 400°F.
02 - Pat chicken thighs dry with paper towels and arrange skin-side up on a baking sheet or in air fryer basket.
03 - Mix minced garlic, olive oil, kosher salt, black pepper, smoked paprika, dried thyme, and onion powder until a paste forms.
04 - Loosen skin gently on each thigh and rub some paste underneath; spread remaining mixture evenly over skin.
05 - Roast in the oven for 35 to 40 minutes or air-fry for 20 to 25 minutes until the skin is deeply golden and skin temperature reaches 165°F internally.
06 - Allow thighs to rest for 5 minutes before garnishing with parsley and serving with lemon wedges.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy no matter how long they roast, which means you actually relax while cooking instead of watching the clock obsessively.
  • The garlic paste creates this savory crust that shatters when you bite into it, and people always ask if you've done something fancy.
  • It works in an oven or an air fryer, takes less than an hour total, and feels like dinner party food on a random Tuesday.
02 -
  • Drying the chicken thoroughly is non-negotiable if you want crispy skin—I learned this by making these a dozen times, and the difference between damp and dry skin is literally everything.
  • Don't skip the resting time; those five minutes seem small but they keep the meat tender and the juices exactly where they should be.
  • If your oven runs hot or cool, the time can vary by a few minutes, so a meat thermometer removes all the guessing and stress.
03 -
  • For maximum crispiness on oven-roasted chicken, turn your broiler on for the last 2 to 3 minutes and watch it like a hawk—it goes from golden to burnt faster than you'd think.
  • If you're using boneless thighs for speed, reduce the cooking time by 5 to 7 minutes and check the temperature earlier; they dry out faster without the bone's protection.
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