Greek Chicken and Potatoes
Greek Chicken and Potatoes combines lemon-marinated chicken thighs with baby potatoes, oregano, and garlic; air fry at 380°F for 30 minutes and finish with feta and olives.
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Method
- 1
Marinate chicken in olive oil, lemon juice, garlic, oregano, salt, and pepper for at least 30 minutes.
- 2
Toss halved potatoes with olive oil, oregano, salt, and pepper.
- 3
Place potatoes in the basket first, then nestle chicken thighs skin-side up on top.
- 4
Air fry at 380°F for 25-30 minutes until chicken skin is crispy and internal temp hits 185°F and potatoes are golden.
- 5
Top with crumbled feta, olives, and fresh dill. Serve with lemon wedges and tzatziki.
Pro tip. Putting the potatoes on the bottom lets them cook in the chicken drippings — that's where the flavor is. Marinate longer for more flavor; overnight is ideal.
Why the air fryer wins here
- Ready in 30 minutes. The same dish takes about 54 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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