Crispy Garlic Chicken Thighs (Printable)

Juicy chicken thighs with a fragrant garlic crust, crispy outside and tender inside, ready in 45 minutes.

# What You'll 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 - 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 - Set 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 in air fryer basket.
03 - Combine minced garlic, olive oil, salt, pepper, smoked paprika, dried thyme, and onion powder in a small bowl to form a paste.
04 - Loosen skin on each thigh and spread some garlic paste underneath; evenly coat the top skin with remaining mixture.
05 - Roast in oven for 35 to 40 minutes or air-fry for 20 to 25 minutes until skin is golden and internal temperature reaches 165°F.
06 - Let chicken rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The skin turns impossibly crispy while the meat underneath stays so juicy you'll question how it's even possible.
  • It's foolproof enough for a weeknight but impressive enough to serve to people you actually want to impress.
  • Minimal prep means you spend more time watching it cook and less time stressing in the kitchen.
02 -
  • Resist the urge to flip the thighs during cooking—turning them means the skin won't crisp evenly and you'll lose that golden crust you're after.
  • If your garlic paste looks too wet, use less oil next time; if it looks powdery and won't stick, add a tiny splash more—consistency matters more than you'd think.
  • A meat thermometer removes all guesswork and prevents the panic of cutting into chicken to check if it's done.
03 -
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so take yours out about 15 minutes before cooking.
  • If you're nervous about the skin sticking to the pan, line your baking sheet with parchment paper or foil—one less thing to stress about.
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