Directions
- 1Season the chicken thighs with salt, mixed herbs, garlic powder, smoked paprika, chilli flakes, Dijon mustard, lemon juice, and olive oil. Mix until the color changes.
- 2Slice the potatoes into small cubes.
- 3Season the potatoes with salt, mixed herbs, garlic powder, smoked paprika, chilli flakes, Dijon mustard, and olive oil. Mix until well coated.
- 4Oven bake or air fry the potatoes at 200°C/400°F for 25-28 minutes until golden and crispy.
- 5Lay the marinated chicken thighs on a sheet pan.
- 6Oven bake or air fry the chicken at 200°C/400°F for 25 minutes until golden and juicy.
- 7Serve the crispy potatoes with the delicious chicken and its juices.
Ingredients
- 1100 g Boneless Skinless Chicken Thighs
- 1.5 tsp Salt
- 2.5 tsp Mixed Herbs
- 2 tsp Garlic Powder
- 1.5 tsp Smoked Paprika
- 1.5 tsp Chilli Flakes
- 2 tbsp Dijon Mustard
- 1 whole large Lemon Juice
- 4 tsp Olive Oil
- 1100 g Yellow Potatoes
Equipment
ovenair fryersheet panbaking paper
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