Ingredients:

  • 1.75 lb bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 tbsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp onion powder

Instructions:

  1. Pat the chicken thighs with paper towels until the skin feels tacky and bone-dry to ensure maximum crunch.
  2. In a small bowl, whisk together the garlic powder, dried oregano, dried thyme, smoked paprika, sea salt, black pepper, and onion powder.
  3. Rub the extra virgin olive oil over every inch of the chicken, including under the skin if you can.
  4. Sprinkle the herb mixture evenly over the chicken, pressing it gently into the skin so it adheres.
  5. Preheat your air fryer to 200°C (400°F). Wait until it signals it is at temp before adding the meat.
  6. Place the thighs skin side up in the basket, ensuring they do not touch.
  7. Cook for 10 minutes until the skin starts to turn golden and the fat begins to bubble.
  8. Flip the chicken over for 5 minutes to cook the bottom.
  9. Flip back to skin side up for the final 5 minutes until the skin is dark golden and shatters when touched.
  10. Remove the chicken and let it rest for 5 minutes until the juices settle back into the meat.