Sprig Originals's kitchen / Air Fryer Greek Lemon Chicken & Potatoes
Air Fryer Greek Lemon Chicken & Potatoes
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Everything a Greek Sunday roast gives you, out of one air fryer basket in about 40 minutes. The potatoes go in first so they soak up the lemon, garlic and oregano, then the chicken thighs sit on top and drip their schmaltz down over them while the skin crisps. No pan, no oven, no side dish to worry about.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 900g / 2 lb total)
- 500 g baby potatoes, halved (quartered if large)
- 3 tbsp olive oil
- 1 lemon, zest and juice
- 4 garlic cloves, finely grated or crushed
- 2 tsp dried oregano
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large bowl, stir together the olive oil, lemon zest, half the lemon juice, garlic, oregano, salt and pepper. Add the halved potatoes and toss until glossy, then lift them out with a slotted spoon into the air fryer basket, leaving the remaining marinade behind. Put the chicken thighs into the bowl and turn them in what's left, rubbing it under the skin where you can.
- Air fry the potatoes alone at 200°C / 400°F for 8 minutes, shaking the basket once halfway, until the cut sides are just starting to colour.
- Shake the potatoes into an even layer and lay the chicken thighs on top, skin side up, spaced apart and not overlapping. Drop the temperature to 190°C / 375°F and cook for 22 minutes.
- At the 12-minute mark, open the basket and use tongs to nudge the potatoes around under the chicken so they baste in the rendered fat, then close and finish cooking. The chicken is done when the skin is deep golden and crisp and a thermometer in the thickest part reads 75°C / 165°F.
- Tip everything onto a warm platter, scraping up the browned potatoes and juices, and squeeze the remaining lemon juice over the top. Rest 5 minutes before serving.
Chef's tips
- If your basket is small, cook in two rounds of potatoes-plus-two-thighs rather than crowding — piled-up chicken steams instead of crisping, and the potatoes stay pale.
- Pat the chicken skin dry with kitchen paper before it goes into the marinade bowl. Damp skin is the single biggest reason air fryer chicken doesn't crackle.
- Boneless thighs work but need only 14–16 minutes at 190°C / 375°F, so give the potatoes a 14-minute head start instead of 8.
- Leftover potatoes and shredded chicken are excellent cold the next day tossed with cucumber, tomato and a spoonful of yogurt.
Nutrition (per serving, estimated)
487calories
29gprotein
25gcarbs
28gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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