Air Fryer Lemon Herb Chicken with Crispy Breadcrumb Topping

Zest your lemon (save 2 teaspoons for the topping) and juice it (you need 1 tablespoon for the marinade). Put chicken in a dish and sprinkle with garlic, rosemary, and thyme.

Whisk together lemon juice and 2 tablespoons olive oil, pour over chicken. Cover and marinate for at least 1 hour at room temperature (or up to 24 hours in the fridge).

Preheat your air fryer to 375°F. Spray your air fryer basket with cooking spray.

Season marinated chicken with salt and pepper. Air fry for 12 minutes, flipping halfway through. (Trust me, the air fryer keeps this chicken so much juicier than the oven version)

While chicken cooks, mix breadcrumbs, parsley, thyme, capers, and reserved lemon zest. Drizzle with 1 tablespoon olive oil and toss until crumbs absorb the oil.

Remove chicken from air fryer and top each piece with the breadcrumb mixture. Air fry for another 3-4 minutes until topping is golden and chicken reaches 165°F.

If you want extra browning on that topping, give it 1 more minute - I promise this works better than any broiler situation.

Let rest for 2 minutes, then serve immediately. Drizzle with any leftover marinade if you want that extra lemon punch.