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 - 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 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 - Carefully loosen the skin on each thigh and rub some garlic paste underneath; 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 deep golden and crisp, and the internal temperature reaches 165°F.

06 - Allow the thighs to rest for 5 minutes before serving. Optionally, garnish with chopped parsley and lemon wedges.

# Expert Tips:

01 -

Chicken thighs stay juicy no matter what, so there's almost no way to mess this up.
The garlic crust gets so crispy and golden it's almost impossible to stop eating the skin.
Works in the oven or air fryer, so you can make it however your kitchen is set up.
Ready in under an hour from start to finish, including rest time.

02 -

Never skip the drying step—I learned this the hard way by rushing, and the difference between moist skin and crispy skin comes down to water evaporating first.
The garlic paste under the skin stays moist and tender while the top gets crispy, which is why you do both—it's what makes these thighs taste restaurant-quality.

03 -