Sprig Originals's kitchen / Air Fryer Lemon-Oregano Chicken Thighs with Crispy Potatoes
Air Fryer Lemon-Oregano Chicken Thighs with Crispy 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.
A whole dinner from one air fryer basket: bone-in chicken thighs crisp up on top while halved baby potatoes roast underneath, soaking up the lemony drippings. Eight ingredients, one basket, no pans to wash — the kind of weeknight dinner you can start and mostly walk away from.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lb / 700 g)
- 1.25 lb baby potatoes, halved (or quartered if large)
- 3 tbsp olive oil
- 1 lemon, halved
- 2 tsp dried oregano
- 1.5 tsp garlic powder
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
Instructions
- Preheat the air fryer to 380°F (195°C) for 3 minutes. Meanwhile, in a large bowl stir together the olive oil, oregano, garlic powder, salt and pepper.
- Add the halved potatoes to the bowl and toss until fully coated, then lift them out with a slotted spoon, leaving the leftover seasoned oil behind. Pat the chicken thighs very dry with paper towel, add them to the bowl and rub the remaining oil mixture all over, ending with the skin side up.
- Spread the potatoes in an even layer in the air fryer basket, then sit the chicken thighs on top, skin side up and not overlapping. Squeeze the juice of half the lemon over everything. Air fry at 380°F (195°C) for 25 minutes.
- Raise the temperature to 400°F (205°C) and cook 5–8 minutes more, until the skin is deep golden and crackly and a thermometer in the thickest part of a thigh reads 175°F (79°C). If the potatoes look pale, they will crisp in these last minutes as the fat drips down.
- Lift the chicken onto a board or plates to rest 5 minutes. Squeeze the remaining lemon half over the potatoes and toss them right in the basket with the drippings, then spoon them alongside the chicken.
Chef's tips
- Halve the potatoes to roughly 1 to 1.5 inches so they finish in the same time as the chicken; anything much bigger stays firm in the centre.
- Drying the chicken skin well before oiling it is the whole trick to a shattering skin — don't skip the paper towel.
- Boneless thighs work too: cook at 380°F for 15 minutes, then 400°F for 4–5 minutes, and start the potatoes 8 minutes before the chicken goes in.
- Crumble feta or scatter chopped parsley over the finished potatoes if you have some in the fridge.
- If your basket is small, cook in a single layer in two batches rather than stacking — piled-up potatoes steam instead of crisping.
Nutrition (per serving, estimated)
487calories
31gprotein
28gcarbs
29gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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