Oven instructions:
1. First, preheat the oven to 400℉.
2. Pat dry then season the chicken thighs with salt and black pepper. Then, cut the top off a garlic bulb exposing the tops of each clove. Drizzle a little oil on top then wrap it in foil.
3. Add the chicken thighs to a sheet pan skin side up and add the garlic bulb wrapped in foil on the sheet pan as well.
4. Cook the chicken thighs for 40 minutes or until the skin is crispy but remove the garlic at the 40-minute mark.
5. Remove a few bulbs from the roasted garlic and mash them up with the parmesan cheese. Pour in the melted butter and add in the chopped parsley then mix everything together. It’ll form a paste like texture. If the chicken isn’t ready when you’re finished and it has hardened, simply pop it in the microwave for a few seconds.
6. Drop spoonful of the mix on top of each chicken thigh then spread it out. Then, finish off the chicken thighs with a garnishing of the grate parmesan before serving.
Air fryer instructions:
1. Preheat the air fryer to 400℉. Then follow the instructions for prepping the chicken.
2. Air fry the chicken thighs skin side up until they are cooked through and the skin is crispy.
3. When they are done, mince the garlic then sauté it on the stove in the melted butter. Pour this mix on top of the grated parmesan and parsley. Then follow the remaining steps in the recipe above.
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