Servings: 4
Equipment
Ingredients
- 2 lb chicken thighs bone-in and skin-on
- 2 tablespoons olive oil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1-1½ teaspoons salt
- ¼ teaspoon black pepper
Instructions
- In a large mixing bowl, combine olive oil, dried parsley, dried oregano, onion powder, garlic powder, salt, and pepper.
- Pat dry the chicken using paper towels. Add the chicken thighs and mix well. Let it marinate for 30 minutes to an hour. You can also marinate them overnight in the refrigerator.
- Preheat the air fryer to 380℉ for 3 minutes.
- Place the chicken thighs in the air fryer basket, skin side down, in a single layer. You may need to cook them in batches depending on the size of your air fryer.
- Cook the chicken thighs in the air fryer at 380℉ for 12 minutes.
- After 12 minutes, flip the chicken thighs over using tongs and cook for an additional 10-12 minutes, or until the internal temperature reaches 165℉ and the skin is crispy and golden brown.
- Once cooked, remove the chicken thighs from the air fryer and let them rest for a few minutes before serving. Garnish with fresh herbs if desired, and serve hot with your favorite side dishes.
Notes
- For extra crispy skin, pat the chicken thighs dry with paper towels before applying the marinade. Removing excess moisture helps achieve a better crust during air frying.
- Preheating the air fryer for a few minutes before adding the chicken can help achieve an even crispier skin. This ensures the thighs start cooking at the right temperature immediately.
- Cook the chicken thighs in a single layer, promoting even cooking and crisping. If necessary, cook in batches.
Nutrition
Calories: 561kcal | Carbohydrates: 1g | Protein: 37g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 1047mg | Potassium: 474mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 182IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 2mg
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