Rosemary Infused Baked Dijon Chicken
This dish combines the fresh, aromatic notes of rosemary with the tangy zing of Dijon mustard for a delightful, comforting flavor. Together, they create a tasty crust that remains tender inside, thanks to the gentle baking and the olive oil that brings out the herbs.
Equipment
- Air Fryer
- Mixing Bowl
- Meat Thermometer
Ingredients
Ingredients
- 500 g Boneless, skinless chicken breasts or thighs cut into uniform pieces
- 30 g Dijon mustard
- 10 g Fresh rosemary chopped finely
- 2 clove Garlic minced
- 15 ml Olive oil extra virgin
- 5 g Salt to taste
- 2 g Black pepper to taste
- 10 ml Lemon juice optional
- 5 g Paprika for added warmth
Instructions
- Mix Dijon mustard, chopped rosemary, minced garlic, olive oil, salt, and pepper to make a shiny marinade.
- Coat the chicken pieces thoroughly with the marinade and let them rest for 15-30 minutes to absorb the flavors.
- Preheat your air fryer to 190°C.
- Arrange the coated chicken in a single layer in the air fryer and cook for about 10-12 minutes, flipping halfway through.
- The chicken is ready when its internal temperature reaches 74°C. Let it rest for 1-2 minutes before serving.
Notes
Tip: Dry the surface of the chicken before marinating for crispier results. Avoid overcrowding the air fryer to ensure even cooking.