Instructions

• Trim some of the skin and most of the fat from the chicken thighs using kitchen shears or a sharp knife. (Optional: make a few short slits through the skin into the meat.)
• In a bowl, whisk together 1/4 cup olive oil, 2 T lemon juice, 2 tsp. garlic powder, 1 tsp. Spike Seasoning (or another all-purpose herb blend), 1 tsp. dried basil, 1/2 tsp. dried oregano, 1/2 tsp. onion powder, 1/2 tsp. dried sage, and 1/4 tsp. black pepper to make the marinade.
• Put the chicken thighs into a resealable plastic bag or a plastic container with a snap-tight lid. Pour the marinade over the chicken, seal the bag or container, and massage/shake to coat all pieces evenly. Refrigerate at least 6 hours or up to all day.
• When ready to cook, remove the chicken from the refrigerator. Preheat either the air fryer to 360°F (185°C) or the oven to 400°F (200°C).
• While the appliance preheats, drain the chicken well in a colander set in the sink and discard the marinade.
• Arrange the chicken in the cooking vessel skin-side down: in a single layer in the air fryer basket or on a baking rack set over a baking sheet if using the oven. Let the chicken sit while the air fryer or oven finishes preheating.
• Air fryer method: Cook the chicken skin-side down for 8 minutes. Flip each thigh to skin-side up and cook 6 minutes more. Check for uneven browning; rearrange pieces if some are getting too dark, then cook about 6 minutes more, or until the skin is well-browned and crispy and the internal temperature reaches at least 165°F (75°C).
• Oven method: If using a baking rack, place the chicken skin-side down on the rack over the baking sheet. Bake skin-side down for 10 minutes, then flip to skin-side up and bake about 25 minutes longer, or until the skin is well-browned and crisp and the internal temperature reaches at least 165°F (75°C).
• Use an instant-read meat thermometer to confirm the internal temperature is at least 165°F (75°C). Serve hot. If you must cook multiple air-fryer batches, keep the first batch warm in a 200°F (100°C) oven while the remaining batch cooks.