Air Fryer Greek Chicken and Potatoes
Why this recipe works
- Efficient cooking: The potatoes start first, then the chicken finishes on top, so both cook in the same air fryer basket with minimal washing up.
- Crisp potato edges: A short head start in the air fryer helps the potatoes brown before the chicken is added.
- Bright, savoury flavour: Lemon juice cuts through the richness of the chicken thighs, while garlic, oregano and rosemary give the dish its herby Greek-style profile.
Get the most out of this recipe
Ingredient notes
- Best potatoes to use: Yukon Gold potatoes work well because they hold their shape while turning tender inside and crisp at the edges.
- Why thighs are a good choice: Bone-in, skin-on chicken thighs stay juicy during air frying and develop better browning than leaner cuts.
- Using dried herbs: Dried oregano and rosemary suit the high heat of the air fryer and give a concentrated, savoury flavour.
Common mistakes
- Overcrowding the basket: Keep the potatoes in an even layer where possible. If packed too tightly, they will steam rather than crisp.
- Potatoes browning too quickly: If the potatoes colour before the chicken is cooked through, reduce the air fryer to 190°C (375°F) for the final stage.
- Using chicken breast: Chicken breast cooks faster than thighs, so check it early to avoid a dry result.
Make-ahead tips
- Prep ahead: The potatoes can be cut and the lemon-garlic mixture prepared shortly before cooking, but air fry them just before serving for the best texture.
- Reheating leftovers: Reheat in the air fryer at 180°C (355°F) until piping hot, which helps restore some crispness to the potatoes and chicken skin.
- Freezing: Cooked leftovers can be frozen, then thawed overnight in the fridge before reheating thoroughly.
Equipment you'll need
Ingredients
Instructions
- Heat the air fryer to 200°C (390°F). Cut the potatoes into 2 cm chunks and put them in a mixing bowl.
- Finely grate 2 garlic cloves into the bowl and squeeze in the juice of 1 lemon. Add 2 tbsp olive oil, the dried oregano, dried rosemary, 1 tsp fine sea salt and the black pepper, then toss well.
- Arrange the potatoes in the air fryer basket in an even layer and cook for 12 minutes, shaking halfway, until starting to colour at the edges. If your basket is small, cook in two batches so they air-fry rather than steam.
- Meanwhile, grate the remaining garlic into a bowl and squeeze in the juice of the remaining lemon. Stir in the remaining 1 tbsp olive oil and the remaining 0.5 tsp fine sea salt, then rub all over the chicken thighs.
- Nestle the chicken amongst the potatoes, skin-side up, and air-fry for 18 to 22 minutes, turning the potatoes once, until the chicken is golden and cooked through. The thickest part should be piping hot with no pink juices.
- Rest for 3 minutes, then serve straight away. Cut the extra lemon into wedges for squeezing over at the table.
Recipe notes
Tips
- For the crispest potatoes, keep them in a single layer and do not overcrowd the basket; cook in batches if needed.
- If the potatoes are browning faster than the chicken, lower the temperature to 190°C (375°F) for the final 8 minutes.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the chicken is thoroughly cooked and piping hot throughout.
Substitutions
- Replace Chicken thighs with chicken breast for a leaner option; reduce the cooking time and check early so it stays juicy.
- Replace Dried rosemary with extra Dried oregano for a simpler, more classic oregano-forward flavour.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in an airtight container for up to 3 days. Reheat in the air fryer at 180°C (355°F) for 6 to 10 minutes until piping hot; freeze for up to 2 months and thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Greek
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