Crispy Garlic Chicken Thighs

# What You'll Need:

→ 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

# Steps:

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 - In a small bowl, mix minced garlic, olive oil, kosher salt, black pepper, smoked paprika, dried thyme, and onion powder to form a paste.

04 - Loosen the skin on each thigh gently and rub some garlic paste underneath; spread the remaining mixture 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 skin is golden and crisp and internal temperature reaches 165°F.

06 - Let rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -

Chicken thighs stay impossibly tender and juicy no matter how you cook them, which means less stress in the kitchen.
The garlic paste gets under the skin and into the meat, so every bite tastes like you fussed for hours.
Ready in 45 minutes flat, yet it feels fancy enough to serve to people you're trying to impress.

02 -

Bone-in, skin-on chicken thighs are not a compromise; they're the superior choice for flavor and texture, so don't swap them out for convenience.
Patience with drying the chicken pays off enormously—soggy skin is the most common mistake, and it's entirely preventable.
The chicken continues to cook slightly while resting, so pulling it out at 165°F keeps it from overshooting into dryness.

03 -