Rosemary Chicken (Roast, Thighs, Air Fryer)
Ingredients
- 4 bone-in, skin-on chicken thighs or breasts
- 3 tbsp olive oil
- 4 cloves garlic, crushed
- 3 sprigs fresh rosemary, leaves stripped
- 1 lemon, zested and juiced
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- Salt and freshly cracked black pepper
- Optional: baby potatoes and cherry tomatoes for a one-pan meal
Instructions
Make the marinade: whisk together olive oil, crushed garlic, rosemary leaves, lemon zest, lemon juice, Dijon mustard, smoked paprika, salt, and black pepper.
Score the chicken skin lightly with a knife (3 shallow cuts). Coat the chicken all over in the marinade and rub under the skin. Marinate for at least 30 minutes, or up to overnight in the fridge.
For oven roast: Place chicken skin-side up in a roasting pan at 425°F (220°C) for 35-40 minutes until skin is deeply golden and internal temp reads 165°F (74°C). For air fryer: Air fry at 400°F (200°C) for 22-25 minutes, flipping halfway.
If adding potatoes and tomatoes: toss in the marinade and arrange around the chicken before roasting. They will absorb every drop of the rosemary-lemon drippings.
Rest the chicken for 5 minutes before serving. Spoon the pan juices over the top.
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Hi, I'm Sarah! I'm passionate about creating delicious, accessible recipes that help you make the most out of your kitchen. Whether it's reducing food waste or exploring vibrant new flavors, my goal is to make cooking a joy for everyone.
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