Crispy Air-Fried Chicken Legs with Rosemary Potatoes and Tzatziki

Steps

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1. 1
   Make the herb-infused oil marinade: combine lemon zest, rosemary sprigs, olive oil, and garlic cloves in a pot. Heat until steaming, then remove from heat and let the herbs and lemon infuse the oil to develop full flavor.
   ▶ ≈0:19
2. 2
   Prepare the chicken: if using a whole bird, break it down into legs and wings as needed. Thoroughly clean the cutting board with cold water and soap, then sanitize with hot water.
   ▶ ≈0:57
3. 3
   Brush the chicken pieces thoroughly with the herb oil, then generously season with salt on both sides—the oil helps the seasoning adhere. Add pepper to the side that will face down during cooking. Optionally, place a rosemary sprig on top for extra flavor.
   ▶ ≈2:04
4. 4
   Prepare the potatoes: wash, peel, and cut large waxy potatoes into roughly 1 cm uniform cubes. Place cut potatoes in cold water to prevent browning.
   ▶ ≈3:00
5. 5
   Pre-cook the potatoes: cover them with cold water and add salt plus about 1/2 teaspoon baking soda (optional but recommended for extra crispness). Bring to a boil and cook for 2 minutes, then drain in a colander and shake gently to roughen the surface.
   ▶ ≈3:45
6. 6
   Season the potatoes: transfer drained potatoes to a bowl, pour the remaining herb oil over them (reserving the garlic from the marinade for tzatziki), season with salt and pepper, and toss gently to coat.
   ▶ ≈4:11
7. 7
   Air-fry the chicken: place the marinated chicken legs in the lower chamber of the air fryer, set to 180°C (360°F), and cook for 30 minutes. After 20 minutes, add the chicken wings and continue cooking for another 10 minutes until fully cooked.
   ▶ ≈4:45
8. 8
   Air-fry the potatoes: preheat the upper chamber to 180°C (360°F) for about 2 minutes. Add the seasoned potato cubes, spread them out for even cooking, and air-fry for 20 minutes total. Shake the basket gently halfway through at about the 10-minute mark.
   ▶ ≈5:43
9. 9
   Make the tzatziki: grate cucumber on the coarse side of a grater, salt generously, and let sit briefly. Crush the roasted garlic from the marinade into a paste using the knife's flat side, then fold into Greek yogurt. Add finely chopped fresh dill and garlic paste, season lightly with pepper.
   ▶ ≈6:12
10. 10
    Finish the tzatziki: thoroughly drain the grated cucumber (the liquid can be mixed with yogurt to make a cucumber yogurt drink if desired), fold into the sauce, and stir until combined.
    ▶ ≈6:57
11. 11
    Plate and serve: once the air frying is complete, plate the crispy chicken pieces and potatoes, and serve alongside the chilled tzatziki sauce.
    ▶ ≈8:08