Crispy Garlic Chicken Thighs (Print Version)

Golden chicken thighs with a savory garlic crust, perfectly tender and crispy on the outside.

# Components:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (about 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

# 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 air fryer basket.
03 - In a small bowl, mix minced garlic, olive oil, kosher salt, black pepper, smoked paprika, dried thyme, and onion powder until combined.
04 - Loosen the skin on each thigh, rub some garlic paste underneath, then spread remaining paste over the skin surface evenly.
05 - Roast for 35–40 minutes at 425°F or air-fry for 20–25 minutes at 400°F, until skin is golden and internal temperature reaches 165°F.
06 - Let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The skin gets shatteringly crisp while the meat stays impossibly juicy underneath, giving you two textures in every bite.
  • Minced garlic mixed into oil creates a flavorful crust that won't burn, even with high heat.
  • Ready in 45 minutes from start to table without any special skills or equipment beyond an oven.
  • Works beautifully for weeknight dinners or when you're feeding a small crowd without fussing.
02 -
  • Patting the skin completely dry is non-negotiable; any residual moisture will steam the skin instead of crisping it.
  • Don't skip loosening the skin and rubbing paste underneath—that's where the garlic flavor happens, not just on top where it could burn.
  • If broiling at the end for extra crispiness, watch it constantly for 2–3 minutes; garlic can turn from golden to bitter in seconds under a broiler.
03 -
  • If you want extra insurance on crispiness, increase the oven temperature to 450°F, but watch carefully so the garlic doesn't scorch.
  • Chicken thighs are forgiving—they're harder to dry out than breasts, so don't stress about slight overcooking.
  • Make the garlic paste up to 4 hours ahead and store it in the fridge; this actually lets the flavors meld before cooking.
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