Directions
- 1Preheat your oven to 400℉ or your air fryer to 375℉.
- 2Rinse and pat dry the chicken pieces. Transfer to a ziploc bag.
- 3In a small bowl, combine olive oil, lemon juice, honey, garlic, spices, salt, pepper, and grated parmesan. Whisk together.
- 4Transfer ¾ of this mixture to the ziploc bag and close the bag. Swoosh the chicken around to coat in the mixture and refrigerate for at least 30 minutes or up to overnight.
- 5Take the remaining ¼ marinade, store it in your fridge for serving (after the chicken is cooked).
- 6Place the chicken on a baking sheet and bake for 17-20 minutes or air fry for 12 minutes.
- 7Top the chicken with the remaining marinade to serve and dip.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 0.25 cup olive oil
- 1 large lemon, juiced
- 4 cloves garlic, minced
- 1 tbsp honey
- 1 tsp paprika
- 1 tsp onion powder
- 0.5 tsp dried oregano
- 0.25 tsp chili pepper flakes
- 0 salt
- 0 pepper
- 0.25 cup grated parmesan cheese
Equipment
ziploc bagsmall bowlwhiskbaking sheetoven or air fryer
Related recipes
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup
Marry Me Melting Cabbage
Italian · Soup
One Pan 20-Minute Chicken Sausage Orzo Pasta
Italian · Soup20m