Recipe Book

2827
ACTIVE TIME
10 min
SERVINGS
4
TOTAL TIME
45 min
Mediterranean Chicken and Potatoes
We love chicken thighs because they have a deep, rich avor and
always cook up nice and juicy. Air frying them makes the skin
irresistibly crisp, too.
1. In a large bowl, toss the chicken and potatoes with the oil,
salt, oregano, garlic powder, onion powder, and pepper until
evenly coated.
2. Line the broil/bake pan with foil and place the air fry basket on
top of it. Place a thigh in each of the basket’s 4 corners, then
spread the potatoes out in the basket, keeping the chicken exposed.
3. Slide the pan into the bottom rack position and set to Air Fry
at 350˚F for 15 minutes. When the time is up, gently toss
the potatoes.
4. Continue to Air Fry at 350˚F until the chicken is cooked through
(165˚F) and the potatoes are tender, another 20 minutes.
5. Serve with lemon wedges and fresh oregano, if desired.
• 4 bone-in, skin-on chicken
thighs (about 2 lb)
• 1½ lb little or baby potatoes,
halved or quartered, to yield
1-inch pieces
• 3 Tbsp olive oil
• 1½ tsp kosher salt
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp freshly ground
black pepper
• Lemon wedges, for serving
• Fresh oregano, for serving
(optional)
INGREDIENTS