High ProteinGluten-Free

Chicken

Greek Chicken and Potatoes

Name: Greek Chicken and Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 bone-in chicken thighs; 2 tbsp olive oil; Juice of 1 lemon; 3 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 lb baby potatoes, halved; 1 tbsp olive oil; 1/2 tsp dried oregano; Salt and pepper; Crumbled feta cheese; Kalamata olives; Fresh dill; Lemon wedges; Tzatziki sauce

4.9(4)

30 min

Time

380°F

Temp

380 cal

Cal

Serves

Ingredients

Chicken

4 bone-in chicken thighs

2 tbsp olive oil

Juice of 1 lemon

3 cloves garlic, minced

1 tsp dried oregano

1 tsp salt

1/2 tsp black pepper

Potatoes

1 lb baby potatoes, halved

1 tbsp olive oil

1/2 tsp dried oregano

Salt and pepper

Finish

Crumbled feta cheese

Kalamata olives

Fresh dill

Lemon wedges

Tzatziki sauce

Equipment

Steps

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.

💡

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.

🎉

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Back

High ProteinGluten-Free

Chicken

Greek Chicken and Potatoes

4.9(4)

30 min

Time

380°F

Temp

380 cal

Cal

Serves

Ingredients

Chicken

4 bone-in chicken thighs

2 tbsp olive oil

Juice of 1 lemon

3 cloves garlic, minced

1 tsp dried oregano

1 tsp salt

1/2 tsp black pepper

Potatoes

1 lb baby potatoes, halved

1 tbsp olive oil

1/2 tsp dried oregano

Salt and pepper

Finish

Crumbled feta cheese

Kalamata olives

Fresh dill

Lemon wedges

Tzatziki sauce

Equipment

Steps

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.

💡

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.

🎉