Ingredients:

  • 4 large bone-in skin-on chicken thighs (approx. 1.5 lbs)
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano

Instructions:

  1. Thoroughly pat the chicken thighs dry with paper towels on all sides to ensure maximum crispiness. In a small bowl, whisk together the salt, pepper, garlic powder, smoked paprika, onion powder, and dried herbs.
  2. Coat the thighs lightly with olive oil. Rub the seasoning blend generously over the skin and the underside of the meat. Place the thighs in the air fryer basket in a single layer, ensuring they are not overlapping.
  3. Set the air fryer to 400°F (200°C). Place the chicken in the basket skin-side down first and air fry for 12 minutes to render the subcutaneous fat.
  4. Using tongs, flip the chicken so the skin-side is up. Continue cooking at 400°F for another 8–10 minutes until the skin is deeply golden and bubbling.
  5. Verify the internal temperature reaches at least 165°F (74°C) using an instant-read thermometer. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.