Air Fryer Lemon Herb Chicken Thighs with Garlic and Rosemary

Name: Air Fryer Lemon Herb Chicken Thighs with Garlic and Rosemary
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 1/4 cup fresh lemon juice (about 1 large lemon); 3 tablespoons olive oil; 4 garlic cloves, minced; 2 teaspoons fresh rosemary, finely chopped; 1 teaspoon dried thyme; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon lemon zest (from about 1 lemon); additional fresh rosemary sprigs and lemon wedges

By AirFryFeast Editorial TeamPublished Apr 15, 2026 | Updated Jun 16, 2026

Tender and crispy air fryer lemon herb chicken thighs with garlic and rosemary. This dish is perfect for easy weeknight dinners and delivers a savory, citrus-infused gourmet flair.

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Air fryerAmericanEasyAir Fryer Friendly

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Temperature380°F / 193°C

Ingredients

Servings4

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
1/4 cup fresh lemon juice (about 1 large lemon)
3 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons fresh rosemary, finely chopped
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon lemon zest (from about 1 lemon)
Optional garnish
additional fresh rosemary sprigs and lemon wedges

Instructions

In a large bowl, whisk together lemon juice, olive oil, minced garlic, chopped rosemary, dried thyme, lemon zest, salt, and black pepper until well combined.
Pat the chicken thighs dry with paper towels to ensure crisp skin. Add the chicken thighs to the marinade and toss thoroughly to coat all sides. Cover the bowl with plastic wrap or transfer chicken and marinade to a freezer-safe bag or airtight container if freezing.
For immediate cooking: Let the chicken marinate in the refrigerator for at least 30 minutes or up to 4 hours. For freezing: Place the marinated chicken in the freezer-safe container or bag, label with the date, and freeze for up to 3 months. Thaw thoroughly in the refrigerator before cooking.
Preheat your air fryer to 380°F (193°C) for 5 minutes.
Arrange chicken thighs skin-side down in a single layer in the air fryer basket. Avoid overcrowding; cook in batches if necessary.
Air fry the chicken thighs for 12 minutes. Flip them skin-side up and continue cooking for an additional 12-13 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crisp.
Remove the chicken thighs and let them rest for 5 minutes before serving to lock in juices and maintain crispiness.
Garnish with fresh rosemary sprigs and lemon wedges if desired. Serve alongside your favorite sides or a fresh salad for a complete one-pot meal.

Recipe guidance

Crispiness Control

Pat the bone-in dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.