Lemon Garlic Chicken with Crispy Potatoes

Steps

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1. 1
   Preheat oven to 210°C (410°F) and air fryer to 200°C (390°F).
   ▶ ≈0:00
2. 2
   Place chicken thighs in a bowl. Season with salt, black pepper, smoked paprika, oregano, and garlic powder. Add grated lemon zest, lemon juice, grated garlic, and olive oil, then mix thoroughly with clean hands until the chicken is evenly coated with all ingredients.
   ▶ ≈0:16
3. 3
   Spread the seasoned chicken onto a lined baking tray with parchment paper, smooth side down, ensuring pieces are well spaced to allow even cooking without steaming.
   ▶ ≈1:25
4. 4
   Cut potatoes into 2-3cm bite-sized pieces. Place in a bowl and season with smoked paprika, garlic powder, salt, black pepper, and olive oil. Mix thoroughly with clean hands until evenly coated.
   ▶ ≈1:59
5. 5
   Place potatoes into air fryer basket and cook at 200°C (390°F) for 18-22 minutes, shaking halfway through, until golden and crispy on the outside.
   ▶ ≈2:36
6. 6
   At the same time, place the chicken tray in the oven at 210°C (410°F) for about 22 minutes until cooked through with golden-brown crispy bits on top.
   ▶ ≈1:42
7. 7
   Remove chicken from oven and rest for 5 minutes. Chop or dice the chicken and return it to the tray, mixing it through all the resting juices so every piece absorbs the pan flavors.
   ▶ ≈2:58
8. 8
   Divide the cooked potatoes evenly into 5 portions (approximately 750ml each), or weigh for accuracy. Top each portion with sliced or diced chicken and drizzle with any pan juices.
   ▶ ≈3:23
9. 9
   Optionally drizzle with sriracha and finish with a sprinkle of fresh chopped flat-leaf parsley.
   ▶ ≈3:41
10. 10
    Cool the portions for 15-20 minutes before sealing with lids. Store in the refrigerator for up to 4 days or in the freezer for up to 4 months. Thaw frozen portions overnight in the fridge before reheating in the microwave.
    ▶ ≈4:06