These easy air fryer chicken thighs with courgettes and fresh herbs are weeknight-friendly: juicy chicken with crisp skin, plus tender zucchini that soaks up all the lemony, garlicky pan juices.
Why This Air Fryer Recipe Works
Chicken thighs stay moist in the air fryer, and the circulating heat helps the skin crisp without deep frying.
Courgettes (zucchini) cook quickly, so they go in after the chicken has started browning to prevent sogginess.
Fresh herbs and lemon added at the end keep the flavor bright instead of muted from overcooking.
Ingredients You’ll Need
This recipe uses simple pantry seasonings and a handful of fresh herbs. Aim for similar-size thighs so they cook evenly.
- 4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 lb)
- 2 medium courgettes (zucchini), sliced into 1/2-inch half-moons
- 1 1/2 tbsp olive oil, divided
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (or sweet paprika)
- 1/2 tsp dried oregano
- 1 lemon (zest and 1–2 tbsp juice)
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill (or basil)
- Optional: 1 small garlic clove, finely grated (for finishing)
If your thighs are very salty (some are brined), start with a little less salt and adjust after cooking.
How to Make Easy Air Fryer Chicken Thighs with Courgettes and Fresh Herbs in the Air Fryer
Preheat your air fryer for 3–5 minutes if your model benefits from it. Pat the chicken thighs very dry with paper towels.
In a small bowl, mix 1 tbsp olive oil, salt, pepper, garlic powder, paprika, and dried oregano. Rub all over the thighs, focusing on the skin.
- Arrange thighs skin-side down in the air fryer basket in a single layer.
- Air fry, then flip skin-side up to finish crisping.
While the chicken starts cooking, toss the courgettes with the remaining 1/2 tbsp olive oil, a pinch of salt, and a little lemon zest.
After the chicken has mostly cooked, add the courgettes to the basket around the chicken (or cook them in a second batch if your basket is small). Continue cooking until the zucchini is tender and the chicken is fully done.
Transfer everything to a plate. Immediately squeeze over lemon juice, then shower with fresh parsley and dill (and optional grated garlic). Rest the chicken for 5 minutes before serving.
Air Fryer Time and Temperature
Cook times vary by air fryer size and thigh thickness, so use temperature as your final guide.
- Temperature: 380°F
- Chicken: 20–24 minutes total
- Flip: after 10–12 minutes (finish skin-side up)
- Add courgettes: during the last 8–10 minutes
Chicken is done when the thickest part reaches 175°F–185°F (dark meat turns tender in this range). If you prefer to pull earlier, 165°F is safe, but the texture is usually better a bit higher for thighs.
Tips for the Best Results
Dry skin is the difference between pale and crisp. Pat the thighs thoroughly before seasoning.
Don’t crowd the basket. If the thighs touch, air can’t circulate and the skin won’t brown as well.
- For extra-crispy skin: finish with 2–3 minutes at 400°F, watching closely.
- For less oily zucchini: add it later rather than earlier, and keep slices thick (about 1/2 inch).
- If the herbs look wilted: add them only after cooking, off heat.
If your zucchini releases a lot of moisture, move the chicken to a plate when it’s done and give the courgettes a quick extra 2–4 minutes alone in the basket.
Variations and Substitutions
This recipe is flexible as long as you keep the chicken pieces similar in size.
- Boneless, skinless thighs: cook at 380°F for about 12–16 minutes total, flipping halfway. They won’t get “crispy skin,” but they stay juicy.
- Different herbs: swap dill for basil, chives, or cilantro. Use what looks best.
- Add heat: a pinch of red pepper flakes in the seasoning rub, or a drizzle of chili oil at the end.
- Swap the veg: yellow squash works like courgette. Bell pepper cooks a little faster; add it in the last 6–8 minutes.
What to Serve With It
These thighs and courgettes already feel like a complete plate, but a simple starch makes it extra satisfying.
- Steamed rice, couscous, or quinoa to catch the juices
- Roasted baby potatoes or air-fried potato wedges
- A crisp green salad with vinaigrette
For another quick side idea, see Air Fryer Recipes.
Storage and Reheating
Store leftover chicken and courgettes in an airtight container in the fridge for up to 4 days. If possible, keep herbs separate and add fresh after reheating.
To reheat, warm in the air fryer at 350°F for 4–7 minutes until heated through. For crispier skin, bump to 375°F for the last 1–2 minutes.
More air fryer reheating tips here: Air Fryer Reheating Guide.
FAQ
How long do chicken thighs take in the air fryer?
Most bone-in, skin-on thighs take about 20–24 minutes at 380°F, flipping halfway. Thicker thighs may need a few extra minutes, so check the internal temp.
Do I need to preheat my air fryer?
Not always, but a quick 3–5 minute preheat helps the skin start browning right away. If your air fryer runs hot, shorten the time slightly and keep an eye on color.
Why aren’t my air fryer chicken thighs crispy?
Usually it’s moisture or crowding. Pat the skin dry, use a light oil coat, and leave space between pieces so air can circulate.
When should I add the courgettes (zucchini) so they don’t get soggy?
Add them during the last 8–10 minutes so they cook but still hold their shape. Cut them thicker and don’t overload the basket with vegetables.
Can I cook frozen chicken thighs in the air fryer?
Yes, but results are best when thawed because you can season evenly and crisp the skin. If cooking from frozen, expect a longer cook time and always verify doneness with a thermometer.
