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Recipe from Simpler Savory

The recipe

Low Carb Air Fryer Bone In Chicken Thighs

Prep
10 min
Cook
24 min
Total
34 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
320

2× the original author values. Recipe yield: 4 servings.

calories
640

3× the original author values. Recipe yield: 4 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 bone-in, skin-on chicken thighs — similar size pieces for even cooking
  • 1 tablespoon avocado oil — or light olive oil
  • 1 teaspoon kosher salt — adjust to thigh size
  • 1/2 teaspoon black pepper — freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika — smoked paprika optional
  • 1/4 teaspoon cayenne pepper — optional, for heat
  • 1/2 teaspoon dried thyme — optional
  • 1/2 teaspoon dried rosemary — optional, crushed
  • 1 teaspoon lemon zest — grated over hot thighs
  • 1 pinch flaky sea salt — to finish

Instructions

  1. Let chicken sit at room temperature for 15 minutes while you preheat the air fryer to 380°F; preheat the basket if your model requires it.
  2. Thoroughly pat thighs dry on both sides with paper towels and let sit 1 minute to allow surface moisture to evaporate.
  3. Toss thighs with avocado oil to lightly coat, then season all over with kosher salt, black pepper, garlic powder, onion powder, and paprika; add cayenne, thyme, and rosemary if using, rubbing seasoning into all creases.
  4. Arrange thighs in a single layer, skin side down, in the hot basket without crowding.
  5. Air fry for 12 minutes to begin rendering fat and crisping the edges.
  6. Flip so skin faces up and cook 10 to 14 minutes more until skin is deep golden and an instant-read thermometer reads 175°F to 185°F at the thickest part (not touching bone).
  7. Transfer to a wire rack or plate and rest 5 minutes so juices redistribute and skin sets extra crisp.
  8. Grate lemon zest over the thighs and finish with a pinch of flaky sea salt before serving.
  9. Air fry leftovers at 350°F for 5 to 7 minutes, skin side up, until hot and re-crisped; or bake at 400°F on a rack over a sheet pan for 10 to 12 minutes.

Notes

Store cooled chicken in an airtight container in the fridge up to 4 days or freeze up to 2 months. Reheat in the air fryer at 350°F for 5–7 minutes, or in a 400°F oven on a rack for 10–12 minutes to revive crisp skin. Avoid microwaving to keep the skin crackly; if microwaving, finish skin side down in a hot skillet for 1 minute.

Source: https://simplersavory.com/low-carb-air-fryer-bone-in/