Sheet Pan Air Fryer Chicken with Lemon-Herb Crust

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs air-fried with a golden herb crust, roasted until crispy with lemon zest and fresh herbs. This American-inspired chicken recipe, ready in about 43 minutes, pairs boneless chicken thighs, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 28 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1.5 pounds boneless chicken thighs
2 tablespoons olive oil
1 tablespoon minced fresh rosemary
1 teaspoon lemon zest
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

The air fryer we’d crisp this in → Best Air Fryers for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 400°F (200°C) and position rack in center. Place chicken thighs on a parchment-lined sheet pan.
Step 2: Whisk together 2 tablespoons olive oil, 1 tablespoon minced rosemary, 1 teaspoon lemon zest, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Rub mixture evenly over all chicken surfaces.
Step 3: Bake for 25-28 minutes until internal temperature reaches 165°F (74°C) and edges are golden brown, flipping halfway through for even browning.