Honey Garlic Rosemary Baked Chicken Thighs.

Ingredients

For the Chicken:

• 8 bone-in, skin-on chicken thighs (approx. 2.5 to 3 lbs)
• 2 tablespoons olive oil (divided)
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the Honey Garlic Rosemary Glaze:

• ⅓ cup pure honey
• ¼ cup low-sodium soy sauce (or tamari for a gluten-free option)
• 4 cloves garlic , minced or finely grated
• 1 tablespoon fresh rosemary , finely chopped (plus extra sprigs for garnish)
• 1 tablespoon apple cider vinegar (to balance the sweetness)
• 1 teaspoon Dijon mustard (helps emulsify the glaze)
• ½ teaspoon red pepper flakes (optional, for a subtle kick)

Instructions

Step 1: Prep and Season the Chicken

1. Pat Dry: Begin by taking the chicken thighs out of the refrigerator about 15 minutes before cooking. Thoroughly pat them dry with paper towels. Crucial tip: Removing excess moisture is the secret to achieving crispy skin.
2. Oil and Season: Rub the chicken thighs evenly with 1 tablespoon of olive oil. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and smoked paprika. Sprinkle this spice rub generously over all sides of the chicken thighs, pressing it gently into the skin.

Step 2: Whisk the Glaze

1. In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, chopped fresh rosemary, apple cider vinegar, Dijon mustard, and red pepper flakes until fully combined. Set the glaze aside.

Method A: The Air Fryer Way (Maximum Crispiness)

1. Preheat the Air Fryer: Preheat your air fryer to 380°F (195°C) for about 3 to 5 minutes.
2. First Cook: Lightly grease the air fryer basket with the remaining olive oil or an avocado oil spray. Place the chicken thighs skin-side down in a single layer. Do not overcrowd the basket; cook in batches if necessary. Air fry for 12 minutes.
3. Flip: Open the basket and carefully flip the chicken thighs so they are skin-side up .
4. Glaze and Finish: Brush a generous amount of the honey garlic rosemary glaze over the top of each thigh. Continue air frying for another 8 to 10 minutes, brushing with more glaze during the last 3 minutes of cooking.
5. Check Temp: Ensure the internal temperature reaches 165°F (74°C) at the thickest part of the meat without touching the bone.

Method B: The Traditional Oven Way (Even, Hands-Off Cooking)

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup, and place a wire baking rack inside the sheet.
2. Initial Bake: Place the seasoned chicken thighs skin-side up on the wire rack. Bake in the preheated oven for 25 minutes.
3. Apply Glaze: Remove the baking sheet from the oven. Using a basting brush, coat the chicken thighs liberally with the honey garlic rosemary glaze.
4. Caramelize: Return the chicken to the oven and bake for an additional 10 to 15 minutes, until the internal temperature reaches 165°F (74°C) and the glaze is bubbling, sticky, and deeply caramelized. If you prefer extra char, turn the oven to broil for the final 2 minutes, watching closely to prevent burning.

Nutrition

Calories: 485 kcal · Protein: 38g · Fat: 26g Saturated Fat: 7g · Carbohydrates: 22g Dietary · Saturated Fat: 7g Cholesterol: 165mg · Fiber: 0.5g · Sugar: 19g · Sodium: 780mg