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A piece of seasoned, roasted chicken with crispy skin sits on a dark plate atop a green sauce, likely pesto. The dish is garnished with flaky sea salt, and the background is a dark wood surface.

Crispy Chicken Thighs with Herbed Yogurt

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Bone-in, skin-on chicken thighs air fried in the air fryer until shatteringly crispy. Served over herbed yogurt with dill, parsley, chives, and lemon. Sumac and flaky salt to finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Entree
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
Herbed Yogurt
  • 1 cup Greek yogurt full fat
  • 3 tablespoon fresh dill finely chopped
  • 2 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh chives finely sliced
  • 1 tablespoon lemon juice fresh
  • ½ teaspoon lemon zest
  • 1 small clove garlic finely grated
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
To Finish
  • sumac for dusting
  • flaky sea salt for finishing

Equipment

  • Air Fryer
  • Mixing bowl
  • Paper Towels

Method
 

  1. Pat chicken thighs dry with paper towels.
  2. Rub with olive oil, then season all over with oregano, garlic powder, smoked paprika, salt, and pepper.
  3. Place chicken thighs skin-side up in the air fryer basket in a single layer.
  4. Bake at 400°F for 22-25 minutes until skin is deeply golden and internal temperature reaches 165°F.
  5. Rest for 5 minutes. Carryover is the term for when the temperature keeps climbing after something is removed from the pan, which is why you pull a protein below its target and not at it.
  6. Stir the grated garlic into the lemon juice. Let it sit 10 minutes to mellow the garlic. Then combine with the Greek yogurt, dill, parsley, chives, lemon zest, olive oil, and salt in a bowl.
  7. Stir until evenly combined.
  8. Spoon herbed yogurt onto a plate.
  9. Place crispy chicken thighs on top.
  10. Dust with sumac.
  11. Finish with flaky sea salt.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cover and refrigerate for up to 3 days. Re-crisp the chicken in a 400°F oven or air fryer for a few minutes; store the herbed yogurt separately.

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