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Light and Crispy Air Fryer Lemon Herb Chicken

air fryer lemon herb chicken - featured image
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This light and crispy air fryer lemon herb chicken is a love letter to a beloved restaurant dish. With shatteringly crispy skin and tender, juicy meat infused with bright lemon and aromatic herbs, it’s a quick and easy weeknight dinner that feels indulgent but is surprisingly healthy.

Ingredients

Scale
  • 4 boneless, skin-on chicken thighs (about 6 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons all-purpose flour
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon dried oregano
  • Lemon wedges, for serving (optional)
  • Fresh herb sprigs, for garnish (optional)

Instructions

  1. Prep the chicken: Pat the chicken thighs completely dry with paper towels. Trim any excess skin or fat. Place on a plate and let sit at room temperature for 10 minutes.
  2. Make the lemon herb coating: In a medium bowl, whisk together flour, lemon zest, salt, pepper, garlic powder, and onion powder. In a small bowl, combine parsley, thyme, rosemary, and dried oregano. Keep separate.
  3. Season the chicken: Drizzle olive oil over the chicken and rub into the skin and underneath. Sprinkle the flour mixture evenly over both sides, pressing gently. Shake off excess.
  4. Add the herbs: Sprinkle the fresh herb mixture over the floured chicken, pressing into the coating with your fingers.
  5. Rest the chicken: Place coated chicken on a wire rack over a baking sheet (or a plate). Refrigerate uncovered for at least 10 minutes (up to 30 minutes).
  6. Preheat the air fryer to 375°F (190°C) for 3 minutes.
  7. Arrange the chicken in the air fryer basket in a single layer, skin-side down, without touching. Cook in batches if needed.
  8. Cook the first side: Air fry at 375°F for 10 minutes.
  9. Flip and cook the second side: Using tongs, flip each thigh skin-side up. Cook for another 8-10 minutes until internal temperature reaches 165°F (74°C).
  10. Rest before serving: Transfer to a plate and let rest for 5 minutes. Squeeze fresh lemon wedge over top and garnish with herb sprigs if desired.

Notes

Pat the chicken very dry for maximum crispiness. Don’t skip the rest in the fridge—it helps the coating adhere and dries the skin. Air fryer temperatures vary; check at 8 minutes after flipping. For gluten-free, use rice flour or cornstarch instead of all-purpose flour. Leftovers can be reheated in the air fryer at 350°F for 3-4 minutes.

Nutrition

Keywords: air fryer chicken, lemon herb chicken, crispy chicken thighs, healthy chicken recipe, quick weeknight dinner, gluten-free option

Find it online: https://ovenmila.com/light-and-crispy-air-fryer-lemon-herb-chicken/