Crispy Garlic Chicken Thighs (Printable)

Golden-crisp chicken thighs with savory garlic and herbs, tender inside and packed with flavor.

# 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:

01 - Preheat the oven to 425°F or air fryer to 400°F.
02 - Pat chicken thighs dry and place 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 bowl to form a paste.
04 - Loosen the skin on each thigh gently and rub some garlic paste underneath, then spread remaining paste evenly over the skin.
05 - Roast for 35 to 40 minutes in the oven or air-fry for 20 to 25 minutes until skin is 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 as desired.

# Expert Advice:

01 -
  • The garlic crust creates this incredible crispy skin that people will think you slaved over
  • Everything comes together in under an hour with ingredients you probably already have
  • Leftovers reheat beautifully and the skin stays surprisingly crispy
02 -
  • Dry your chicken thoroughly with paper towels because any moisture on the skin will prevent it from getting crispy
  • Loosening the skin and seasoning underneath is the trick that makes every bite flavorful not just the surface
  • Use a meat thermometer because chicken thighs can look done before they reach a safe internal temperature
03 -
  • Let the chicken thighs sit at room temperature for 20 minutes before cooking so they cook evenly
  • Line your baking sheet with parchment paper or foil for easy cleanup because the garlic will caramelize and stick
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