American · 375°F · 16 min
Air Fryer Chicken Breast
Juicy boneless chicken breast with a clear temp-and-time path: even thickness, 375°F, pull at 165°F.
Air Fryer Greek Lemon Oregano Chicken
Bone-in thighs with lemon, garlic and dried oregano: weeknight chicken with a taverna finish. The basket crisps the skin; the pan juices dress potatoes or rice.
Bone-in stays juicy
The bone buffers high heat so the meat does not dry before the skin browns.
Lemon at the end too
A fresh squeeze after cooking brightens the dried oregano that cooked in.
Save the juices
Whatever collects in the drawer or on the plate is your side-dish dressing.
Air Fryer Greek Lemon Oregano Chicken
Prep 15 min · Cook 22 min · Total 37 min · 4 servings
Crowding. Four thighs is the max for most 6-quart baskets. Overlap = flabby skin.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Season
Toss the bone-in thighs with olive oil, lemon juice, smashed garlic, dried oregano, salt and pepper until every piece is coated. Rest 15 minutes so the seasoning sinks in.
Chicken thighs coated in lemon oregano marinade
Cook
Preheat the air fryer to 380°F (193°C). Arrange the thighs skin-side up in a single layer.
Greek lemon oregano chicken in the air fryer Cook 10 minutes. Flip so the skin faces up again if needed, then cook 10-12 minutes more until the meat at the bone reads 175°F (79°C) and the skin looks rendered, not rubbery.
If the skin is still pale, give it 1-2 extra minutes skin-side up.
Rest 5 minutes. Squeeze fresh lemon over the top and spoon the collected juices onto the chicken and whatever you serve beside it (potatoes or rice).
