Prepare the Chicken: Pat the chicken breasts completely dry with a paper towel. This is a crucial step for getting a golden, crisp exterior rather than a steamed one. If your chicken breasts are very thick, you can gently pound them to a more even thickness to ensure they cook at the same rate.

Mix the Marinade: In a medium-sized bowl, combine the olive oil, the zest and juice of one lemon, the minced garlic, chopped rosemary, oregano, paprika, salt, and black pepper. Whisk everything together until it's well combined.

Marinate the Chicken: Add the dry chicken breasts to the bowl with the marinade. Use your hands or tongs to toss the chicken, making sure each piece is thoroughly coated on all sides. What works best for me is to let it sit for at least 10 minutes at room temperature, but if you have time, 30 minutes in the fridge will allow the flavours to penetrate even more deeply.

Preheat the Air Fryer: Set your air fryer to preheat to 190°C (170°C fan) for about 3-5 minutes. A hot start helps to sear the outside of the chicken immediately.

Cook the Chicken: Place the marinated chicken breasts in a single layer in the air fryer basket. Be sure not to let them overlap. Air fry for 10 minutes.

Flip and Finish: After 10 minutes, use tongs to carefully flip the chicken breasts over. Continue to cook for another 8-12 minutes. The exact time will depend on the thickness of your chicken.

Check for Doneness: The chicken is cooked when it's golden brown and the internal temperature reaches 74°C on a meat thermometer. This is the most reliable way to ensure your chicken is cooked safely and isn't overdone. For more information on cooking chicken safely, you can consult the Food Standards Agency guidelines.

Rest the Chicken: Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat, guaranteeing a moist and tender result.