Air Fryer Chicken and Vegetables

• 2 medium Courgette
• 1 large Red pepper
• 1 medium Red onion
• 2 cloves Garlic
• 2 tbsp Olive oil
• 2 tsp Smoked paprika
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 6 pieces Chicken thighs, boneless, skinless
• 1 medium Lemon

1. Preheat the air fryer to 200°C (390°F) for 3 minutes. Cut the courgettes into thick half-moons, the red pepper into chunky strips, and the red onion into wedges. Finely grate the garlic into a large bowl.
2. Add the vegetables and chicken thighs to the bowl with the olive oil, smoked paprika, fine sea salt and black pepper. Toss well until everything is evenly coated. Add half the mixture to the air fryer basket in an even layer (avoid overcrowding).
3. Air-fry for 12 minutes, then shake the basket and turn the chicken. Continue to air-fry for 8 to 12 minutes until the chicken is cooked through and the vegetables are tender with browned edges. If you have a thermometer, aim for 75°C (165°F) in the thickest part.
4. Squeeze the lemon over the hot chicken and vegetables and toss briefly to coat. Taste and add a little more fine sea salt or black pepper if needed. Serve straight away.

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