Crispy Garlic & Herb Chicken Thighs

Bone-in chicken thighs rubbed with garlic and herbs, air fried until the skin is crisp and the meat stays juicy.

TIME BREAKDOWN
Prep: 10 min
Cook: 25 min
Total: 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 8 bone-in chicken thighs, skin on
  • 1 tbsp vegetable oil
  • 3 garlic cloves, crushed
  • 2 tsp dried mixed herbs
  • 1 tsp garlic granules
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 lemon, cut into wedges

Method

  1. Pat the chicken thighs dry with kitchen paper, then place them in a large bowl.

  2. Add the oil, crushed garlic, mixed herbs, garlic granules, paprika, salt and pepper and rub the mixture all over the chicken.

  3. Preheat the air fryer to 190°C.

  4. Arrange half the thighs skin side down in the basket in a single layer, leaving a little space between each one, and cook for 12 minutes.

  5. Turn the thighs over and cook for a further 10 to 13 minutes, until the skin is crisp and golden and the juices run clear with no pink meat. The thickest part should reach 75°C if you have a probe.

  6. Transfer to a plate, cover loosely with foil and keep warm, then cook the second batch in the same way.

  7. Rest for 5 minutes and serve with the lemon wedges.