Ingredients
6 bone-in, skin-on chicken thighs (about 2.5 lbs)
1½ tablespoons olive oil
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon smoked paprika (optional)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley (for garnish)
½ teaspoon lemon zest (optional)
Instructions
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Pat chicken thighs completely dry with paper towels to ensure crispy skin.
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In a bowl, mix olive oil, garlic, thyme, rosemary, oregano, paprika, smoked paprika, salt, and black pepper.
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Rub seasoning mixture evenly over chicken thighs, including under the skin.
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Preheat air fryer to 390°F (200°C) for 3–5 minutes.
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Place chicken thighs in a single layer, skin-side down.
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Cook for 10 minutes.
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Flip chicken skin-side up and cook an additional 8–12 minutes until golden brown and internal temperature reaches 165–175°F.
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Rest for 5 minutes before serving. Garnish with parsley and lemon zest.
Notes
Patting the chicken dry is essential for crispy skin.
Do not overcrowd the air fryer basket.
For extra crispiness, cook an additional 2–3 minutes at 400°F.
Internal temperature of 175°F provides the most tender texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: American
- Diet: Gluten Free