Air Fryer Greek Chicken and Potatoes
Garlic, lemon, dill, and oregano add tons of flavor to a simple chicken and potatoes dinner, and, thanks to the air fryer, everything's crispy-crunchy.
Serves2 to 4
Prep15 minutes
Cook40 minutes
If you’ve ever been to a Greek restaurant and ordered potatoes with lemon and oregano, you know exactly the deliciousness we’re going for here. Garlic, lemon, dill, and oregano add tons of flavor to a simple chicken and potatoes dinner, and, thanks to the air fryer, everything’s crispy-crunchy.
You’ll start by marinating the chicken in olive oil, salt, garlic, and lemon zest. The salt works double duty here, creating extra-juicy meat while also pulling away moisture from the skin. Soaking the potatoes in water ensures they get extra crispy, too — the water washes away some of the starch, which can sabotage the crisp.
When you’re ready to cook, arrange the chicken in the air fryer basket skin-side down. Air fryers vary in size (as do chicken thighs), but on average four thighs should fit in an even layer. (If they’re touching a bit, it’s fine — they’ll shrink as they cook). Cook, flipping once, until the skin is a gorgeous golden-brown and shatteringly crisp, then swap in the potatoes and let them do their thing. They’ll need a good shake every few minutes to make sure all sides get equal exposure to the hot circulating air.
While they cook, you can prep your garnishes of dill and lemon. I encourage you to get a little fancy and arrange everything on a platter. You’re going to want to show this one off!
Air Fryer Greek Chicken and Potatoes
Garlic, lemon, dill, and oregano add tons of flavor to a simple chicken and potatoes dinner, and, thanks to the air fryer, everything's crispy-crunchy.
Prep time 15 minutes
Cook time 40 minutes
Serves2 to 4
Nutritional Info
Ingredients
- 2 cloves
garlic
- 1
medium lemon
- 4
bone-in, skin-on chicken thighs (about 2 pounds total)
- 2 tablespoons
olive oil, divided
- 2 teaspoons
dried oregano
- 2 teaspoons
kosher salt, divided
- 1 1/2 pounds
Yukon Gold potatoes (2 to 3 medium)
Small handful of fresh dill
Instructions
Mince or grate 2 garlic cloves and place in a medium bowl or resealable plastic bag. Finely grate the zest of 1 medium lemon. Add half the zest to the garlic and reserve the remaining zest and lemon.
Add 4 chicken thighs, 1 tablespoon of the olive oil, 2 teaspoons dried oregano, and 1 teaspoon of the kosher salt to the bowl. Toss with your hands to combine well and rub the seasoning into the chicken. Cover and refrigerate at least 30 minutes or ideally overnight. Meanwhile, soak the potatoes.
Cut 1 1/2 pounds Yukon Gold potatoes in half lengthwise. Cut each half into 3 or 4 wedges. Place the potatoes in a large bowl, cover with cool water, and let soak for however long you let your chicken marinate (refrigerate if soaking overnight).
Heat an air fryer to 400ºF. Place the chicken in the basket in a single layer skin-side down. Air fry for 10 minutes. Flip the chicken and air fry until crispy and an instant-read thermometer in the thickest piece registers 165ºF, 12 to 15 minutes more. Meanwhile, drain the potatoes in a colander and pat very dry with towels. Place in a large bowl, add the remaining 1 tablespoon olive oil and 1 teaspoon kosher salt, and toss to coat.
When the chicken is ready, transfer to a platter and tent loosely with aluminum foil to keep warm. Place the potatoes into the air fryer basket in an even layer. Air fry for 20 to 25 minutes, taking the basket out and tossing the potatoes often, until crispy and golden brown. Meanwhile, coarsely chop a handful of fresh dill fronds (about 1/4 cup). Cut the zested lemon into wedges.
When the potatoes are ready, sprinkle with the dill and reserved lemon zest and toss to combine. Transfer the potatoes to the platter with the chicken and serve with the lemon wedges.
Recipe Notes
Make ahead: The chicken can be marinated and the potatoes soaked up to 24 hours in advance.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.