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Air-fryer lemon and garlic chicken thighs

10 min prep · 25 min cooking · serves 4

Bone-in chicken thighs with crisp skin and a lemon, garlic and paprika rub, cooked in the air fryer. Serve with a salad, rice or potatoes for an easy weeknight dinner.

  • Easy
  • Air fryer
  • Kid friendly
  • Gluten-free
  • Dairy-free
  • Nut-free
  • Dinner

Ingredients

  • 8 bone-in, skin-on chicken thighs (about 1 kg)
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 3 cloves garlic, crushed
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp salt
  • black pepper
  • 1 bag mixed salad leaves, to serve · can skip

Method

  1. Pat the chicken dry with kitchen paper.
  2. Mix the oil, lemon zest, half the lemon juice, garlic, oregano, paprika, salt and pepper in a bowl, and turn the chicken in it until coated. You can cover and chill it for up to 24 hours at this point.
  3. Heat the air fryer to 200°C / 400°F for 3 minutes.
  4. Put the thighs in the basket skin side down in a single layer, cooking in two batches if they do not fit. Cook for 10 minutes.
  5. Turn them skin side up and cook for 12 to 15 minutes more, until the skin is crisp and the chicken is cooked through: the juices run clear and the thickest part reads 75°C / 165°F.
  6. Rest for 5 minutes, squeeze over the remaining lemon juice and serve.