CRISPY CHICKEN WITH POTATO WEDGES & GREEK SALAD

Ingredients:

• 6 chicken thighs, skin on (or chicken chops)

• 6 potatoes, cut into wedges

• 2 teaspoons paprika

• 2 teaspoons dried oregano

• 2 teaspoons garlic powder

• 1/2 lemon, juice squeezed

• 1 teaspoon salt

• 2 tablespoons extra virgin olive oil

Salad:

• 1 lebanese cucumber, diced

• 2 tomatoes, cut into wedges, then halved

• 1/2 red onion, finely sliced

• 1/2 cup kalamata olives, chopped

• Handful mint leaves, chopped (pr parsley)

• 80g feta cheese, crumbled

• 2 tablespoons extra virgin olive oil

• 1/2 lemon, juice squeezed

• 1 teaspoon dried oregano

• Sea salt & pepper

Method:

1. Preheat the air fryer to 180°Cl

2. Place all the dried spices into a bowl and combined. Rub half the spices on the potatoes and the other half on the chicken skin. Massage the spice mix in well. Drizzle the potatoes and chicken with olive oil. Squeeze the lemon juice over the chicken.

3. Place the potatoes into the airfryer and cook for the first 20 minutes, give them a shake. Place marinated chicken on partially cooked potatoes in the air fryer. Cook at 180°C for another 15 mins until chicken is crispy and fully cooked.

4. For the salad: mix cucumber, tomatoes, red onion, olives, and mint leaves in a bowl. Whisk together olive oil, lemon juice, dried oregano, salt, and pepper. Add to the salad and combine. Crumble over the feta cheese.

5. Serve the crispy chicken and chips alongside the Greek salad.