Air Fryer Recipe
Crispy Lemon and Rosemary Chicken Thighs
Crispy chicken thighs are a delight when cooked in an air fryer, which excels at rendering fat and crisping skin without drying out the meat. The combination of lemon and rosemary infuses the chicken with a fresh, aromatic flavour, making it a standout dish for any meal.
Ingredients
- 6 bone-in, skin-on chicken thighs, about 900 g to 1 kg total
- 1 unwaxed lemon, finely zested, then cut in half
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 tsp finely chopped fresh rosemary, or 1 tsp dried rosemary, crushed
- 2 garlic cloves, finely grated or crushed
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- 1 tsp baking powder
- 1 tsp Dijon mustard, optional
- ½ tsp runny honey, optional
- Fresh parsley to finish, optional
Method
- Pat the chicken thighs very dry with kitchen paper.
- Trim any large flaps of loose skin or fat.
- In a bowl, mix lemon zest, 1 tbsp lemon juice, olive oil, rosemary, garlic, salt, pepper, baking powder, Dijon mustard, and honey if using.
- Rub the seasoning over the chicken flesh and skin, working a little under any loose skin.
- Leave the thighs uncovered in the fridge for at least 30 minutes, or at cool room temperature for 15 minutes while preheating the air fryer.
- Preheat the air fryer to 190°C for 3 minutes.
- Arrange the thighs skin-side down in the basket with visible gaps between them.
- Cook at 190°C for 10 minutes skin-side down.
- Turn the thighs skin-side up with tongs, then cook for 10–12 minutes more at 190°C.
- Increase to 200°C for 3–5 minutes to finish crisping the skin.
- Check doneness at the thickest part near the bone; the chicken should reach at least 74°C.
- Rest the chicken on a warm plate for 5 minutes before serving with a squeeze of fresh lemon.
Nutrition
Calories: 250
