Crispy Garlic Chicken Thighs (Print View)

Juicy chicken thighs with a savory garlic crust and crispy skin, cooked to perfection.

# What You'll Need:

→ Chicken

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

→ Garlic Crust

02 - 4 cloves garlic, finely minced
03 - 2 tbsp olive oil
04 - 1 tsp kosher salt
05 - ½ tsp black pepper
06 - 1 tsp smoked paprika
07 - ½ tsp dried thyme
08 - ½ tsp onion powder

→ Optional Garnish

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

# How To Make It:

01 - Preheat the oven to 425°F or the air fryer to 400°F.
02 - Pat chicken thighs dry and arrange skin-side up on a baking sheet or in the air fryer basket.
03 - Combine minced garlic, olive oil, salt, pepper, smoked paprika, thyme, and onion powder in a small bowl to form a paste.
04 - Loosen the skin on each thigh carefully, rub some garlic mixture under the skin, then spread remaining paste evenly atop the skin.
05 - Roast for 35–40 minutes in the oven or air-fry for 20–25 minutes until skin is golden and crisp and internal temperature reaches 165°F.
06 - Allow chicken to rest 5 minutes before serving. Garnish with parsley and lemon wedges if desired.

# Expert Insights:

01 -
  • Chicken thighs stay impossibly juicy while the skin gets shatteringly crisp—no dry disappointments here.
  • The garlic crust is a game-changer: it's savory, aromatic, and foolproof to make, transforming ordinary seasoning into pure flavor.
  • Ready in under an hour with minimal hands-on time, which means you can actually enjoy your evening instead of being chained to the stove.
02 -
  • Pat the chicken completely dry before seasoning—any moisture will steam the skin and make it rubbery instead of crisp.
  • Don't skip getting some of the garlic mixture under the skin; it's the difference between good chicken and restaurant-quality chicken.
03 -
  • If your oven roasts unevenly, rotate the baking sheet halfway through cooking for even browning on all sides.
  • Save the rendered chicken fat from the pan—it's liquid gold for roasting vegetables or starting the next batch of anything you cook.
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