Prep the chicken: Pat the chicken thighs dry with paper towels.
Dry skin equals crisp skin, so take a moment with this step.
Make the seasoning mix: In a small bowl, combine 1.5 tablespoons lemon pepper seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Zest one lemon into the bowl and stir to combine.
Coat the thighs: Drizzle 1–2 tablespoons olive oil over the chicken. Sprinkle the seasoning mix evenly on all sides.
Gently press it in so it sticks.
Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. A hot basket helps jump-start crisping.
Arrange the chicken: Place thighs skin-side down in a single layer, leaving space between pieces. Work in batches if needed.
Cook skin-side down first: Air fry for 10 minutes at 400°F (200°C).
This renders some fat and sets the seasoning.
Flip and finish: Turn the thighs skin-side up and cook another 8–12 minutes, until the skin is crisp and the internal temperature reaches 175°F–190°F for bone-in thighs or 170°F–180°F for boneless. Dark meat shines at higher temps, staying juicy while the connective tissue melts.
Optional lemon-butter drizzle: Melt 1 tablespoon butter with the juice of half a lemon. Spoon over the hot chicken for extra shine and tang.
Rest and serve: Let the thighs rest 3–5 minutes.
Garnish with chopped parsley and extra lemon wedges.