Air Fryer Za'atar Chicken with Crispy Chickpeas

By Sprig Originals ✓ · cooked up in Sprig

Everything cooks in one air fryer basket: chickpeas and red onion crisp up underneath while za'atar-rubbed chicken thighs roast on top, dripping their juices down. Finished with a big squeeze of lemon and crumbled feta, it's a full dinner in about half an hour with eight ingredients and no pans to wash.

Ingredients

• 1.5 lb boneless skinless chicken thighs (about 6)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small red onion, cut into thin wedges
• 3 tbsp olive oil
• 2 tbsp za'atar seasoning
• 1 tsp kosher salt
• 1 lemon, halved
• 1/2 cup crumbled feta

Instructions

1. Pat the chickpeas very dry with a kitchen towel (this is what makes them crisp). In a bowl, toss them with the red onion wedges, 1 tablespoon of the olive oil, 1 tablespoon of the za'atar and 1/2 teaspoon of the salt.
2. In a second bowl, rub the chicken thighs with the remaining 2 tablespoons olive oil, 1 tablespoon za'atar and 1/2 teaspoon salt, coating both sides.
3. Preheat the air fryer to 380°F (190°C) for 3 minutes. Spread the chickpea-onion mixture over the bottom of the basket, then lay the chicken thighs on top in a single layer, smooth side up. Air fry for 12 minutes.
4. Flip the thighs with tongs and give the chickpeas a quick stir with a spoon so they brown evenly. Air fry for another 8 to 10 minutes, until the chicken registers 175°F (80°C) at the thickest point and the chickpeas are golden and crackly.
5. Squeeze half the lemon over everything in the basket, scatter with the feta and let it sit for 3 minutes so the cheese softens. Cut the remaining lemon half into wedges and serve alongside, spooning the chickpeas and onions out from under the chicken.

Chef's tips

Nutrition (per serving, estimated)

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