Crispy Garlic Chicken Thighs (Printable version)

Golden-crisp chicken thighs infused with savory garlic and spices, tender and juicy inside.

# 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

# Step-by-step guide:

01 - Preheat the oven to 425°F or air fryer to 400°F.
02 - Pat chicken thighs dry with paper towels and arrange skin-side up on a baking sheet or 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 chicken thigh and rub some garlic paste underneath, then spread the remainder evenly over the skin surface.
05 - Roast in the oven for 35 to 40 minutes or air-fry for 20 to 25 minutes, until skin is deeply golden and crispy 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 tips:

01 -
  • The skin gets so impossibly crispy you'll hear it from across the kitchen, while the meat stays juicy enough that you won't need much else.
  • Ten minutes of actual work, then the oven does the rest—you can sit down, breathe, maybe pour a drink.
  • That garlic crust tastes like you've been cooking for hours, but it's honestly just six pantry staples mixed together.
02 -
  • If your skin isn't crispy after roasting, finish it under the broiler for two to three minutes—you'll hear it sizzle and smell when it's perfect, way before it burns.
  • Bone-in thighs are more forgiving than breasts because they have fat to work with; they're nearly impossible to dry out, so don't be afraid to cook them hot and fast.
03 -
  • Make extra paste and freeze it in ice cube trays so you can reach for garlic-crusted chicken on any random weeknight—thaw it on the thighs while the oven preheats.
  • If you're cooking for more people, the math stays simple: this recipe scales exactly, and you can fit eight thighs in most ovens without crowding, which is when the skin stays crispy.
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