Air Fryer Greek Chicken Thighs with Crispy Chickpeas and Feta

By Sprig Originals ✓ · cooked up in Sprig

Everything cooks in one air fryer basket: lemony oregano chicken thighs get golden and juicy while canned chickpeas crisp up around them like savoury popcorn. A squeeze of lemon and a handful of feta crumbled over the hot basket finishes it in seconds, with no pan to wash and no side dish to babysit.

Ingredients

• 1.5 lb boneless skinless chicken thighs (about 6)
• 1 15-oz can chickpeas, drained and patted dry
• 3 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 whole lemon, zested then cut into wedges
• 3 oz feta, crumbled
• salt and black pepper

Instructions

1. Preheat the air fryer to 380°F (195°C) for 3 minutes. Meanwhile, pat the chicken thighs very dry and toss them in a bowl with 2 tablespoons olive oil, 1 1/2 teaspoons oregano, the garlic powder, the lemon zest, 1 teaspoon salt and plenty of black pepper.
2. Lay the thighs in the basket in a single layer, spaced apart, and air fry for 10 minutes.
3. While the chicken cooks, toss the drained, well-dried chickpeas in the same bowl with the remaining 1 tablespoon olive oil, remaining 1/2 teaspoon oregano and a good pinch of salt.
4. Flip the thighs, then scatter the chickpeas over and around them, shaking the basket to settle everything into one layer. Air fry 8 to 10 minutes more, until the chickpeas are crackly and the chicken reads 175°F (79°C) at the thickest point.
5. Squeeze 2 lemon wedges over the hot basket, scatter the feta on top and let it sit for 1 minute so the cheese softens. Serve straight from the basket with the remaining lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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