Crispy Garlic Chicken Thighs (Printable Version)

Juicy chicken thighs roasted with a savory golden garlic crust for a crispy exterior.

# List of Ingredients:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (approximately 1.5 lbs)

→ Garlic Crust

02 - 4 cloves garlic, finely minced
03 - 2 tbsp olive oil
04 - 1 tsp kosher salt
05 - 1/2 tsp black pepper
06 - 1 tsp smoked paprika
07 - 1/2 tsp dried thyme
08 - 1/2 tsp onion powder

→ Optional Garnish

09 - 1 tbsp fresh parsley, chopped
10 - Lemon wedges, for serving

# How to Make It:

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 - Combine minced garlic, olive oil, kosher salt, black pepper, smoked paprika, dried thyme, and onion powder in a small bowl, mixing into a paste.
04 - Loosen the skin of each thigh gently. Rub some garlic paste beneath the skin and spread the remaining paste evenly over the skin surface.
05 - Roast in the oven for 35–40 minutes or air-fry for 20–25 minutes until skin is golden and crispy and internal temperature reaches 165°F.
06 - Allow the chicken to rest for 5 minutes before serving. Optionally, garnish with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The skin gets impossibly crispy while the meat stays impossibly juicy—it's the best of both worlds on one plate.
  • The garlic paste slides under the skin and seasons from the inside out, so every bite tastes intentional.
  • It comes together in under an hour, whether you roast or air-fry, making it perfect for weeknight dinners that taste like you actually tried.
02 -
  • Patting the chicken completely dry before cooking is non-negotiable—moisture is the enemy of crispy skin, and those few extra seconds with a paper towel make all the difference.
  • The garlic paste under the skin stays tender and seasons the meat while protecting it from direct heat, whereas garlic sprinkled only on top can scorch; this technique changed everything for me.
03 -
  • If your chicken skin isn't crisping as much as you'd like, your oven temperature might be running cool; an oven thermometer is worth the investment because even a 25-degree difference changes the outcome.
  • Make the garlic paste ahead and refrigerate it for up to a day—it actually seasons the chicken better if it sits a few hours before cooking.
Go Back