Pat the chicken thighs completely dry with paper towels, including under the skin if you can loosen it gently. Dry skin is the key to getting it crispy, so do not skip this step.

In a small bowl, combine the lemon zest, dried oregano, garlic powder, onion powder, salt, and pepper. If using olive oil, drizzle it over the chicken first, then press the seasoning mix onto all sides of each thigh, getting some under the skin as well.

Preheat your air fryer to 380 degrees F for 3 minutes. Place the chicken thighs skin side DOWN in a single layer in the basket, making sure they are not overlapping. Starting skin side down helps render the fat from underneath so the skin can truly crisp when you flip.

Air fry at 380 degrees F for 10 minutes. Then open the basket and carefully flip each thigh skin side UP using tongs. Continue cooking for another 12 to 15 minutes, until the skin is deep golden and crispy.

Check for doneness by inserting a meat thermometer into the thickest part of the thigh without touching the bone. It should read 165 degrees F. If not quite there, add 3 more minutes and check again.

Transfer the chicken to a plate or cutting board and let it rest for 5 minutes before serving. This lets the juices settle back into the meat so they do not all run out when you cut into it.

Serve over roasted potatoes, alongside a green salad, or with a simple grain like farro or rice. A squeeze of fresh lemon juice over the top right before serving brightens all the flavors.