Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 6-8 oz/170-225g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon paprika (5 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • ½ teaspoon dried thyme (2.5 ml)
  • ½ teaspoon dried oregano (2.5 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)

Instructions:

  1. Pat the chicken thighs dry with paper towels. This is crucial for crispy skin!
  2. In a small bowl, combine olive oil, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper.
  3. Rub the seasoning mixture evenly over the chicken thighs, ensuring the skin is well-coated.
  4. Preheat the air fryer to 400°F (200°C) for 5 minutes.
  5. Place the chicken thighs in the air fryer basket in a single layer, skin-side up. Avoid overcrowding.
  6. Air fry for 10 minutes.
  7. Flip the chicken thighs and continue cooking for another 10 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should be golden brown and crispy.
  8. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a juicier thigh.