Pat chicken thighs completely dry using paper towels, ensuring no moisture remains on the surface. This critical step allows the skin to crisp properly rather than steaming during cooking.

Mix all spices together in a small bowl: garlic powder, paprika, onion powder, black pepper, salt, thyme, oregano, and cayenne pepper. Stir the mixture thoroughly to distribute seasonings evenly throughout the dry rub.

Brush each chicken thigh lightly with olive oil on both sides, then rub the spice mixture generously over all surfaces. Make sure every piece receives an even coating for consistent flavor development.

Arrange chicken thighs in the air fryer basket skin-side up in a single layer, ensuring pieces don't overlap. Working in batches is perfectly fine if your air fryer is smaller.

Air fry at 400°F for 25 minutes, checking at the 20-minute mark for golden-brown skin. The internal temperature should reach 165°F when measured at the thickest part of the thigh.

Remove chicken from the air fryer and squeeze fresh lemon juice over each piece immediately while still hot. Sprinkle fresh parsley on top for brightness and visual appeal that screams summer dinner.

Let the finished air fryer chicken thighs family summer recipe rest for 5 minutes before serving, allowing juices to redistribute throughout the meat for optimal tenderness.