timeless dishes
1 kg chicken thighs (bone-in, skin-on) 2 tablespoons olive oil 1.5 teaspoons salt ¼ teaspoon dried parsley ¼ teaspoon dried oregano ¼ teaspoon black pepper ⅛ teaspoon onion powder ⅛ teaspoon garlic powder
Ingredients:
In a small bowl, mix the olive oil, salt, parsley, oregano, black pepper, onion powder, and garlic powder to make the marinade.
01
Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
02
Preheat the air fryer to 380°F (190°C) for 3–5 minutes. Remove the chicken from the marinade and shake off any excess. Place the thighs skin-side down in the air fryer basket in a single layer. Work in batches if needed.
03
Air fry at 380°F (190°C) for 12 minutes. Flip the chicken and cook for another 10 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
04