Leftover air-fried rosemary lemon chicken thighs can be stored in an airtight container in the refrigerator for up to 3 days.

Mozzarella-Stuffed Chicken Thighs with Garlic Lemon Cream Sauce Imagine golden-browned chicken thighs, stuffed with melty ...

12 skin-on, bone-in chicken thighs, trimmed of fat, rinsed and patted dry 2 large lemons, each cut into six 1/4-inch-thick rounds 1 bunch fresh rosemary, snipped into 12 2-inch pieces ...

Preparation 1. In a medium bowl, combine the rosemary, lemon zest, garlic and salt. Use your hands to rub the ingredients together, infusing the salt with the rosemary, lemon and garlic.

First things first: mix lemon slices, lemon juice, olive oil, fresh rosemary, and garlic cloves to create a flavor-packed mixture that you'll pour over the chicken and potatoes.

1. Heat oven to 400 F. 2. Wash and zest the lemons. Cut the lemons in half, then set aside. In a small bowl, mix together the lemon zest and rosemary. Season with salt and pepper. 3. Use your ...

2. In a bowl, whisk together the chicken stock, lemon juice, mustard, rosemary, salt to taste and the red chili powder, if using. 3. Season the chicken with salt and pepper.

Rubbed with garlic, rosemary, lemon zest and salt, the bone-in, skin-on thighs cook in just 20 minutes. The air fryer ensures perfectly crisp, crackly skin while keeping the meat tender and juicy ...

Lemon and Garlic Baked Chicken Thighs. 1 hr 15 mins Hot Honey Chicken Thighs with Lemon-Oregano Potatoes. 1 hr 5 mins Sesame Chicken. 30 mins ...

Add the ginger, garlic and chile pepper and cook, stirring, until fragrant, about 30 seconds. Add the curry powder, turmeric, salt and pepper. Continue to cook for 1 minute.