Lemon-Herb Air-Fryer Chicken with Roasted Baby Potatoes and Courgette

Ingredients

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 500g baby potatoes, halved
• 1 medium courgette, sliced
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Method

1. 1

   Preheat the air fryer to 200°C (400°F).

2. 2

   In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Toss the chicken thighs in the mixture until fully coated.

3. 3

   Add the halved baby potatoes to the air fryer basket and cook for 10 minutes, shaking halfway through.

4. 4

   After 10 minutes, add the marinated chicken thighs on top of the potatoes and cook for an additional 12 minutes, flipping the chicken halfway through.

5. 5

   In the last 5 minutes of cooking, add the sliced courgette to the basket with the chicken and potatoes, mixing gently to ensure even cooking.

6. 6

   Once cooking is complete, let the chicken rest for 5 minutes before slicing.

7. 7

   To serve, plate the chicken alongside the potatoes and courgette, garnishing with freshly chopped parsley and lemon wedges.

Swaps & variations

• Chicken thighs can be replaced with chicken breasts or tofu for a vegetarian option.
• Baby potatoes can be swapped with sweet potatoes or parsnips.
• Courgette can be replaced with bell peppers or asparagus.

Storing & freezing

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month; reheat in the air fryer for best results.