Japanese Souffle Pancakes
Roasted Lemon Rosemary Chicken
| By : |
| Prep Time | 15 Minutes |
| Cook Time | 30 Minutes |
| Servings |
4 Servings
|
Ingredients
- 8 chicken thighs; bone-in skin on
- 2 tbsp olive oil
- 1 lemon juiced
- 1 lemon sliced
- 1 tbsp Dijon mustard
- 2 tbsp fresh rosemary minced
- 3 garlic cloves minced
- 2 yellow onions; peeled and quartered
- 2 tsp salt
- 1 tsp fresh black pepper
Ingredients
|
Instructions
- In a large bowl add the olive oil, lemon juice, Dijon mustard, rosemary, garlic, salt, and pepper. Mix well.
- Rinse the chicken with cold water, pat dry with paper towel, and add the chicken into the bowl with the seasonings. Add the quartered onions.
- Toss well to coat all the chicken pieces evenly.
- Open the lid, place the air fry tray inside of the basket. Select Roast and set the temperature to 375°F. Press Time and set for 30 Minutes. Press Start.
- Once preheated and displays Add Food, add the chicken and onions, spreading out in an even layer. Lay the lemon slices overtop of the chicken and onions.
- Once the cooking time has finished, transfer the chicken to a serving platter and serve immediately.
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