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.
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.
