Step 1

Combine mustard, paprika, rosemary, lemon zest and juice, and oil in a bowl. Stir to combine.

Step 2

Add chicken and toss until fully coated. Cover and chill, at least 4 hours but preferably 8 to 12 hours.

Step 3

Preheat air-fryer at 400°F for 2 to 3 minutes. Remove chicken from bowl, letting excess marinade drip off. Place in the air fryer basket, leaving room around each piece for air to flow. (Cook in batches if the basket is not big enough to hold all pieces.) Cook, flipping halfway through, until internal temperature on an instant read thermometer reads 160°F-165°F, about 18 minutes.

Step 4

Loosely cover thighs with aluminum foil and let rest 5 minutes, to allow the meat to finish cooking and reabsorb juices. Serve with a side of rice or an easy salad.