Crispy Chicken With Potato Wedges & Greek Salad
Crispy Chicken With Potato Wedges & Greek Salad
Rate this RecipeIngredients
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 6 potatoes cut into wedges
- 6 chicken thighs skin on (or chicken chops)
- 2 tablespoons extra virgin olive oil
- 1/2 lemon juice squeezed
- 1 lebanese cucumber diced
- 2 tomatoes cut into wedges, then halved
- 1/2 red onion finely sliced
- 1/2 cup kalamata olives pitted, chopped
- 1 handful mint leaves or parsley leaves, chopped
- 2 tablespoons extra virgin olive oil
- 1/2 lemon juice squeezed
- 1 teaspoon dried oregano
- sea salt & cracked black pepper
- 80 g feta cheese crumbled
Instructions
- Preheat the air-fryer to 180°C.
- Combine the dried spices and salt in a bowl. Rub half the spice mix on the potatoes and the other half on the chicken skin, massaging it in well. Drizzle the potatoes and chicken with the olive oil. Squeeze the lemon juice over the chicken.6 potatoes, 6 chicken thighs, 2 teaspoons paprika, 1/2 lemon, 2 tablespoons extra virgin olive oil, 2 teaspoons dried oregano
- Place the potatoes in the air-fryer and cook for 20 minutes, giving them a shake every now and then. Place the marinated chicken on the partially cooked potatoes. Air-fry for another 15 minutes until the chicken is crispy and cooked through.6 potatoes, 6 chicken thighs
- For the salad: Mix the cucumber, tomatoes, onion, olives and mint leaves in a bowl. Whisk together the olive oil, lemon juice and dried oregano. Season with salt and pepper, then pour over the salad and combine. Crumble over the feta cheese.1 lebanese cucumber, 2 tomatoes, 1/2 red onion, 1/2 cup kalamata olives, 1 handful mint leaves, 2 tablespoons extra virgin olive oil, 1/2 lemon, 1 teaspoon dried oregano, 80 g feta cheese, sea salt & cracked black pepper
- Serve the crispy chicken and wedges alongside the greek salad.
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