• Melt the butter in the microwave or a pot on a stove, then pour it into a mixing bowl. Stir in the parmesan, garlic, paprika, herbs, salt and pepper.
• Rinse chicken thighs and pat dry with paper towels to remove excess moisture. Transfer to the bowl of marinade and stir to coat (you may want to mix them with your hands - be sure to wash them well immediately after).
• Optional: cover the bowl and refrigerate for a few hours for the best flavor. If you’re short on time you can skip marinating.

To oven bake

• Preheat the oven to 425F.
• Place the parmesan chicken thighs into a baking dish (no need to grease or line), drizzle with a little oil, then roast in the oven for about 20 minutes, or until cooked through, turning once or twice during the cooking time.
• Tip: when the chicken thighs are done, a meat thermometer will read an internal temperature of 165°F/74°C.
• Move the dish under the broiler under a high heat for 5 minutes to lightly char the thighs (optional).
• Rest the chicken in the baking dish (out of the oven) for 5-10 minutes to make it beautifully tender.

To cook in the air fryer

• Add the parmesan chicken thighs to the air fryer basket in a single layer and cook at 400F/200C for 12 minutes on one side, then flip and cook another 6-7 minutes on the other side or until golden and cooked through.