Crispy Garlic Chicken Thighs (Printable)

Golden garlic-coated chicken thighs cooked until irresistibly crispy and juicy inside.

# What You Need:

→ 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

# How to Make It:

01 - Preheat oven to 425°F or air fryer to 400°F.
02 - Pat chicken thighs dry with paper towels and arrange skin-side up on 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 skin on each thigh and rub some garlic paste underneath; spread remaining mixture evenly over the skin surface.
05 - Roast in oven for 35–40 minutes or air-fry for 20–25 minutes until skin is golden and crisp and internal temperature reaches 165°F.
06 - Allow chicken to rest for 5 minutes. Garnish with parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The skin crackles like nothing else when you cut into it, crispy enough to make people pause mid-bite and ask what you did.
  • Chicken thighs forgive you; they stay juicy even if you cook them a few minutes longer than planned.
  • Forty-five minutes from fridge to table, no complicated techniques, just garlic and heat working their magic.
02 -
  • Wet chicken skin will never crisp no matter how high your heat or how long you cook; pat it dry like your dinner depends on it, because it does.
  • The garlic paste under the skin stays tender and almost sweet, while any bits on the exposed surface might darken or catch—this is fine and actually delicious, but don't mistake browning for burning.
03 -
  • Don't skip the resting period; it sounds small but those five minutes make a real difference in how juicy each bite tastes.
  • If using an air fryer, flip the basket halfway through so the bottoms crisp up evenly and nothing steams in its own moisture.
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