Mediterranean · dinner
Air-Fryer Lemon Chicken with Potatoes
Bright lemon and garlic echo the cod night, but with chicken and crispy potatoes for a different texture.
- Total time
- 28 min
- Serves
- 2
- Est. cost
- $16
Ingredients
For 2 servings
Meat & poultry
- boneless skinless chicken thigh1 ¼ lb
Produce
- baby potato1 lb
- lemon2
- garlic3 clove
- baby arugula5 oz
Dairy & eggs
- parmesan2 oz
Pantry & grains
- olive oil3 tbsp
Spices
- dried oregano1 tsp
- smoked paprika1 tsp
- salt1 tsp
- black pepper½ tsp
Method
- 1
Preheat the air fryer to 400°F for 3 minutes. Halve the baby potatoes and zest one lemon.
- 2
Toss potatoes with 1 tbsp olive oil, ½ tsp salt and pepper. Air-fry 8 minutes.
- 3
Meanwhile, toss chicken with 1 tbsp olive oil, minced garlic, lemon zest, oregano, paprika and ½ tsp salt.
- 4
Add chicken to the basket with the potatoes. Cook 14–16 minutes at 400°F, shaking the basket halfway, until chicken hits 165°F and potatoes are golden and tender.
- 5
Rest the chicken 3 minutes, then slice it and squeeze over half a lemon.
- 6
Toss arugula with remaining 1 tbsp olive oil, the juice of the remaining lemon half, a pinch of salt and shaved parmesan. Serve alongside the chicken and potatoes.
Kitchen note
Cook extra chicken thighs, then slice the leftovers cold over arugula for a quick lunch the next day.Approximate per serving: 590 calories, 45g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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