Crispy Chicken With Potato Wedges & Greek Salad
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 sea salt
- 2 tablespoons olive oil extra virgin
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)
- 80 g feta cheese crumbled
- 2 tablespoons olive oil extra virgin
- 1/2 lemon juice squeezed
- 1 teaspoon dried oregano
- sea salt
- cracked black pepper
Instructions
Method:
- Preheat the air fryer to 180°Cl
- 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.
- 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.
- 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.
- Serve the crispy chicken and chips alongside the Greek salad.
Nutrition
Calories: 862kcalCarbohydrates: 68gProtein: 39gFat: 50gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 184mgSodium: 1230mgPotassium: 2066mgFiber: 10gSugar: 7gVitamin A: 1379IUVitamin C: 89mgCalcium: 192mgIron: 5mg
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