Crispy chicken thighs

Cooking these in an air fryer offers a speedy way to achieve succulent meat with deliciously crisp skin. A spicy coating makes the perfect finishing touch.

SERVES 4 PREP 2 mins COOK 25 mins EASY

1 tsp paprika

½ tsp mixed herbs

½ tsp garlic granules (optional) 4 bone-in chicken thighs

1 tsp olive oil potatoes and roasted veg, to serve

1 Combine the paprika, herbs, garlic granules (if using), 1/2 tsp salt and

1/2 tsp black pepper in a small bowl. Scatter onto a plate. Rub the chicken thighs with the oil, then turn to coat in the spice mix.

2 Arrange the chicken thighs in a single layer in the basket of the air fryer and cook, skin-side down, for 10 mins at 180C. Use tongs to turn the chicken and cook for a further 10-15 mins until the skin is crisp and the meat is cooked through. Check by piercing the thickest part of the thigh with a knife to see if the juices run clear.

If not, cook for a further few mins, then remove from the air fryer and serve straightaway to keep the skin from softening. Serve with potatoes and roasted veg, if you like.

GOOD TO KNOW gluten free

PER SERVING 88 kcals • fat 5g • saturates 1g • carbs none • sugars none • ˆibre 0.3g • protein 11g • salt 0.7g