Main Dish
Air Fryer
Air Fryer Lemon Rosemary Chicken
Chicken thighs stay juicy in the air fryer while the potatoes and carrots soak up the lemon, garlic, and rosemary for an easy one-basket dinner.
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Prep Time15
Cook Time25
Total Time40
Servings4
Ingredients
- 4 boneless, skinless chicken thighs
- 1 lb baby potatoes, halved or quartered if large
- 8-10 rainbow or regular carrots, trimmed and halved lengthwise
- 2 Tbsp olive oil, divided
- 1 lemon, juiced and sliced
- 3 cloves garlic, minced
- 1 Tbsp chopped fresh rosemary, plus a few sprigs
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 Tbsp melted butter, optional
- Chopped parsley, for serving
Instructions
- In a large bowl, toss the chicken with 1 Tbsp olive oil, lemon juice, garlic, rosemary, smoked paprika, kosher salt, black pepper, onion powder, and garlic powder.
- Toss the potatoes and carrots with the remaining 1 Tbsp olive oil.
- Preheat the air fryer to 380°F for 5 minutes.
- Place the vegetables in the basket and cook for 7 minutes.
- Stir the vegetables and arrange the chicken thighs among them in a single layer.
- Add the rosemary sprigs and lemon slices.
- Cook for 15–19 minutes, turning the chicken and tossing the vegetables halfway through, until the chicken reaches 165°F.
- If using, drizzle with melted butter after cooking.
- Let the chicken rest for 3–5 minutes.
- Garnish with chopped parsley and serve.
Gourmet Geek Tip
Cut the potatoes into 1-inch pieces so they finish cooking with the chicken. | Keep everything in a single layer for the best browning. | Add an extra 2–3 minutes if using especially large chicken thighs.
Equipment You'll Need
Air Fryer
Large mixing bowl
Tongs
Cutting board
Chef's knife
Measuring spoons