Crispy Garlic Chicken Thighs (Printable)

Golden garlic-crusted chicken thighs with juicy meat and crispy skin, made by roasting or air-frying.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (1.5 lbs)

→ Garlic Crust

02 - 4 cloves garlic, finely minced
03 - 2 tablespoons olive oil
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon dried thyme
08 - 1/2 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 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 small bowl to form a paste.
04 - Gently loosen the skin on each thigh, rub some garlic paste underneath, then spread the 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 internal temperature reaches 165°F.
06 - Allow chicken to rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges if desired.

# Expert Suggestions:

01 -
  • Chicken thighs stay impossibly juicy while the skin gets shatteringly crisp—no dry disappointing bite.
  • The garlic paste under and over the skin means every single piece tastes like you spent way more time than you actually did.
  • Ready in 45 minutes from fridge to plate, and it works whether you're roasting or air-frying, so no special equipment excuses needed.
02 -
  • Skin-side up is the only position that matters—flipping it guarantees a soggy bottom that no amount of finishing will save.
  • A meat thermometer removes all doubt; chicken thighs are forgiving, but 165°F is the actual target, and guessing leads to either rubber or regret.
03 -
  • Don't rotate or flip the chicken while it cooks—moving it around interrupts the crisping process and makes you anxious for no reason.
  • Any garlic that falls onto the pan will burn; push it to the edges where the heat is slightly less intense, and it'll deepen into something almost charred and delicious.
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