Air Fryer Lemon Herb Chicken Thighs with Seasonal Veggies
Juicy chicken thighs marinated in lemon and herbs, cooked to perfection in an air fryer, served with a colorful mix of seasonal vegetables.
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Ingredients
Yields 4 servings
- (4) chicken thighs, bone-in and skin-on
- (1/4 cups) olive oil
- (2 tablespoons) lemon juice
- (2 teaspoons) dried thyme
- (2 teaspoons) dried rosemary
- (2 teaspoons) garlic powder
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1) zucchini, sliced
- (1) bell pepper, chopped
- (1 cup) cherry tomatoes
- (1/2 teaspoons) paprika
Instructions
- 1
In a large bowl, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 2 teaspoons dried thyme, 2 teaspoons dried rosemary, 2 teaspoons garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade. Add 2/4 teaspoon black pepper and 2/4 teaspoon paprika.
- 2
Add the 4 chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to marinate.
- 3
While the chicken is marinating, prepare the vegetables by slicing 1 zucchini, chopping 1 bell pepper, and halving 1 cup cherry tomatoes.
- 4
After marinating, preheat the air fryer to 380°F (193 °C) for about 5 minutes.
- 5
Place the marinated chicken thighs in the air fryer basket, skin side up, and cook for 25-30 minutes, flipping halfway through until the internal temperature reaches 165°F (74 °C).
- 6
In the last 10 minutes of cooking the chicken, add the prepared vegetables to the air fryer basket, sprinkling them with 1/2 teaspoon paprika and a pinch of salt.
- 7
Once cooked, remove the chicken and vegetables from the air fryer and let rest for 5 minutes before serving.
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