Air Fryer Lemon-Rosemary Bone-In Chicken Thighs

This recipe for Air Fryer Lemon-Rosemary Bone-In Chicken Thighs is a dinnertime favorite! The chicken is bursting with flavor and every bite is juicy. Serve with easy sides for a quick weeknight meal.

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Dinnertime has gone through many transitions over the years as our family has aged together. When our boys were younger, we were regularly grabbing sandwiches or to-go meals because of the busy schedule we were in. But thanks to my air fryer, slow cooker, and Instant Pot, I can create delicious meals that work with a busy schedule!

Chicken thighs are my go-to meat for many recipes because of the versatility. Even if you eat chicken for several nights in a row, it doesn’t get old because of the different flavors you can create with seasonings, marinades, and sauces. The lemon and rosemary combination for this dish is spot on!

Which Air Fryer was used for this recipe?

For this recipe, I used the Ninja AG301 Foodi 5-in-1 Indoor Grill with Air Fry, Roast, Bake & Dehydrate. Cook times and instructions will vary among different units. Be sure to check the recommended guidelines for bone-in chicken thighs for your specific unit before preparing this recipe. 

Cook time for this recipe will depend on several factors, including the internal starting temperature the chicken, the size of the potato chunks, and the make/model of the air fryer used. For this recipe, the chicken was removed from the refrigerator 30 minutes prior to cooking and the potatoes were cut into equal-sized pieces, as shown.

Ingredients You Need to Make Air Fryer Lemon-Rosemary Bone-In Chicken Thighs:

• Bone-in, skin-on chicken thighs
• Extra virgin olive oil
• Small multi-colored waxy potatoes, cut into equal, bite-sized pieces*
• Dried rosemary
• Garlic powder
• Sea salt and black pepper
• Whole lemons
• Sprigs of fresh rosemary

*Red or other waxy potato can be substituted, if desired

How to Make Make Air Fryer Lemon-Rosemary Bone-In Chicken Thighs:

Remove chicken thighs from the refrigerator 30 minutes before cooking. Set aside.

Turn on the air fryer and select the “Air Crisp” function. Set the temperature to 400°F and adjust the timer to 25 minutes. Press “Start” to pre-heat the unit.

While the unit pre-heats, add the diced potatoes to a large bowl and top with one tablespoon olive oil, the dried rosemary, and garlic powder. Season with salt and black pepper, as desired, and toss to combine. Set aside.

Brush the chicken thighs with the remaining olive oil on both sides and set aside.

When the air fryer beeps and flashes “Add Food,” open the lid and place the chicken thighs inside.

Pour the seasoned potatoes in around the chicken thighs and spread into an even layer. Close the lid to start air frying.

After 12 minutes, lift the lid and carefully turn the chicken thighs and stir the potatoes so they brown evenly. Add the lemon wedges and close the lid.

Continue air frying for another 10 minutes, then check the internal temperature of the chicken thighs with an instant read meat thermometer. Remove the lemon wedges and adjust final cook time, if necessary, depending on the results.

Note: Safe cooking temperature for bone-in chicken thighs is 165°F. However, aim for 170 – 175°F for best results. Remove the chicken from the air fryer when the temperature is within this range as the internal temperature will rise several degrees while the chicken rests.

Remove chicken thighs and roasted potatoes from the air fryer. Allow the chicken to rest for 5-10 minutes. Set aside and keep warm.

Transfer the chicken thighs, roasted potatoes, and warm lemon wedges to a large serving platter. Garnish with sprigs of fresh rosemary, if desired, and serve immediately. Enjoy!

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