Crispy Garlic Chicken Thighs

# Components:

→ 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 - 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

# Directions:

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 - Combine minced garlic, olive oil, kosher salt, black pepper, smoked paprika, dried thyme, and onion powder in a small bowl until a paste forms.

04 - Loosen the skin on each thigh gently and rub a portion of the garlic paste underneath, then spread the remainder evenly on top of the skin.

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 - Let the chicken rest for 5 minutes before serving. Garnish with chopped parsley and lemon wedges if desired.

# Expert Advice:

01 -

Chicken thighs stay impossibly juicy while the skin gets shatteringly crisp, no dry bites ever.
The garlic crust is garlicky enough to feel indulgent but balanced with herbs that keep it sophisticated.
Works equally well roasted or air-fried, depending on what you're in the mood for on any given night.

02 -

Patting the chicken dry is non-negotiable; I learned this the hard way after years of steaming my skin instead of crisping it.
The garlic paste under the skin is where the magic happens; surface seasoning alone leaves you with bland meat, but this technique keeps everything moist and flavorful.
Trust your thermometer over timing; every oven and air fryer behaves differently, and 165°F is the only true marker of doneness.

03 -