You’ll Need
For the Chicken
600g chicken thigh fillets, cut into large chunks
2 tbsp olive oil
4 garlic cloves, finely grated
Zest of 1 lemon
Juice of 1 lemon
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
1 tsp sea salt
½ tsp cracked black pepper
For the Tray
700g baby potatoes, halved
1 red onion, cut into wedges
200g green beans
8 whole garlic cloves, unpeeled
1 tbsp olive oil
Salt and black pepper
To Finish
Fresh parsley, chopped
Lemon wedges
Optional but Dangerous
Crumbled feta
Garlic butter
Steamed broccoli
Warm crusty bread
Wholegrain mustard
Method
Preheat your air fryer to 200°C.
In a large bowl, mix together the olive oil, grated garlic, lemon zest, lemon juice, oregano, thyme, smoked paprika, salt and black pepper.
Add the chicken and coat thoroughly. Leave to marinate for 20 minutes if time allows.
Toss the baby potatoes, onion wedges and whole garlic cloves with the olive oil, salt and black pepper.
Air fry the potatoes for 10 minutes, shaking halfway through.
Add the marinated chicken to the basket alongside the potatoes.
Cook for 12–15 minutes, turning the chicken and potatoes halfway through.
Add the green beans during the final 5 minutes so they stay bright and slightly crisp.
Check the chicken is cooked through and the potatoes are crisp and golden.
Finish with chopped fresh parsley and plenty of fresh lemon wedges.
Serve immediately while everything is hot and the roasted garlic is soft enough to squeeze over the chicken and potatoes.