Air Fryer Lemon Rosemary Chicken

Juicy lemon-rosemary chicken thighs cook alongside tender potatoes and carrots for an easy one-basket air fryer dinner.

Prep15 minutes

Cook25 minutes

Total40 minutes

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

Air Fryer • Large mixing bowl • Tongs • Cutting board • Chef's knife • Measuring spoons