Directions
- 1Preheat oven to 210°C / 410°F fan-forced and air fryer to 200°C / 390°F.
- 2In a bowl, season the chicken with salt, black pepper, 2 tsp smoked paprika, 1 tsp oregano, and 1.5 tsp garlic powder.
- 3Add 2 grated garlic cloves, zest of 1 lemon, and 1.5 Tbsp lemon juice to the chicken.
- 4Add 1 Tbsp olive oil to the chicken and mix thoroughly until evenly coated.
- 5Place the potatoes into a bowl and season with salt, black pepper, 2.5 tsp smoked paprika, and 0.75 tsp garlic powder.
- 6Add 1 Tbsp olive oil to the potatoes and toss to coat.
- 7Spread the potatoes into the air fryer basket and cook for 20–25 minutes, shaking halfway, until golden and crisp.
- 8At the same time, place the chicken onto a lined tray and cook in the oven for 20–25 minutes until cooked through.
- 9Remove the chicken from the oven and let it rest for 5 minutes.
- 10Slice the rested chicken into bite-sized pieces and toss through its tray juices.
- 11Divide the cooked potatoes evenly across 5 containers.
- 12Top the potatoes with the sliced chicken.
- 13Finish with a sprinkle of finely chopped flat-leaf parsley.
- 14Serve with Sriracha on the side or drizzled over just before eating.
Ingredients
- 1 kg Boneless skinless chicken thighs
- 1 Tbsp Olive oil
- 2 tsp Smoked paprika
- 1 tsp Dried oregano
- 1.5 tsp Garlic powder
- 2 cloves Garlic cloves, grated
- 1 lemon Zest of lemon
- 1.5 Tbsp Lemon juice
- Salt
- Pepper
- 950 g Baby potatoes, cut into 2-3cm pieces
- 2.5 tsp Smoked paprika
- 0.75 tsp Garlic powder
- Sriracha
- Flat-leaf parsley, finely chopped
Equipment
OvenAir fryerBaking trayParchment paperMixing bowlsVacuum sealerKnives
Tips
- For extra flavor and nutrition, leave the potato peels on.
- Ensure potatoes are cut into similar sizes for even cooking.
- You can marinate the chicken ahead of time, even overnight, for more intense flavor.
- Drizzle pan juices over the chicken for extra flavor.
- Add sauce like Sriracha mayo after reheating for best results.
- Allow meal prep to cool down for 15-20 minutes before placing lids.
- Stored in the fridge, this meal prep lasts 4 days; in the freezer, 4 months.
- If frozen, thaw overnight in the fridge before reheating.
- Microwave is recommended for reheating.
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