Air fryer lemon and oregano chicken thighs
Crisp-skinned chicken thighs with lemon, garlic and oregano, and tomatoes that burst in the last few minutes.
- Time45 min
- LevelEasy
- Costabout £1.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 389kcal
- 6.6gcarbs
- 4gof which sugars
- 14.4gfat
- 4.1gsaturates
- 56.9gprotein
- 1.5gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Pat the chicken thighs dry with kitchen paper. Mix the oil, lemon zest, lemon juice, garlic, oregano, paprika, salt and pepper in a large bowl.
- 2
Add the chicken and rub the mixture well into the skin and under it. Leave for 10 minutes, or up to a few hours in the fridge.
- 3
Heat the air fryer to 190C. Place the thighs skin side down in the basket in a single layer, working in two batches if your basket is small.
- 4
Cook for 12 minutes. Turn the thighs skin side up and cook for a further 10 to 12 minutes, until the skin is deep golden and crisp and the juices run clear when you pierce the thickest part.
23 min - 5
Tip the cherry tomatoes in around the chicken for the last 5 minutes, until they just split.
5 min - 6
Rest the chicken for 5 minutes. Scatter over the parsley and serve with the lemon wedges and the tomato juices spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
