2bone-in, skin-on chicken breast halvesabout 10 ounces each
Instructions
In a small bowl combine butter, salt, paprika, thyme, rosemary, garlic powder, and black pepper. Stir until thoroughly combined.
Using a small sharp knife, carefully loosen the skin on each breast half, starting at the thin end of each half. Very carefully separate the skin from flesh, leaving skin attached at thick end of each breast. Divide herb butter into quarters. Rub one-quarter of the butter onto the flesh of each breast. Fold and lightly press skin back onto each breast. Rub remaining butter onto skin of each breast.
Place chicken in air fryer basket. Set fryer to 375°F for 25 minutes. At end of cook time, use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F.
Let chicken rest for 5 to 10 minutes. Serve with lemon wedges.