You’ll Need
600g chicken thighs, diced
500g baby potatoes, halved
1 tbsp extra virgin olive oil
3 cloves garlic, finely sliced
Spanish Seasoning
2 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp sea salt
½ tsp black pepper
To Finish
Fresh parsley
Juice of ½ lemon
Optional but Dangerous
Aioli
Green olives
Crusty bread
Method
Preheat your air fryer to 200°C.
In a large bowl mix together the olive oil, smoked paprika, garlic powder, oregano, salt, and black pepper.
Add the chicken, potatoes, and sliced garlic.
Toss thoroughly until everything is evenly coated.
Place into the air fryer basket in a single layer.
Air fry at 200°C for 18–20 minutes, shaking every 5–6 minutes, until the potatoes are crisp and the chicken is deeply golden.
Continue cooking until the garlic softens and starts caramelising around the edges.
Finish with fresh parsley and lemon juice.
Serve immediately with aioli or olives if using.