Air Fryer Crispy Garlic Herb Chicken Thighs

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden-brown chicken thighs with a fragrant garlic-herb crust, cooked to tender perfection without excess oil. This American-inspired air-fryer recipe, ready in about 42 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 32 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 (about 1.5 pounds total) bone-in chicken thighs
2 tablespoons olive oil
3, minced garlic cloves
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: Pat 4 bone-in chicken thighs (1.5 pounds total) dry with paper towels, then rub 2 tablespoons olive oil evenly over all surfaces to create a base for the seasoning.
Step 2: Mix 3 minced garlic cloves, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl; rub this mixture thoroughly over the chicken, pressing gently to adhere.
Step 3: Arrange the chicken thighs skin-side up in a single layer in the air fryer basket, ensuring no pieces overlap.
Step 4: Air fry at 400°F (200°C) for 20 minutes, then flip the thighs with tongs and air fry for an additional 10-12 minutes until the skin is deeply golden, crispy, and the internal temperature reaches 165°F (74°C).