Lemon Garlic Chicken and Crispy Potatoes

Name: Lemon Garlic Chicken and Crispy Potatoes
Total time: 45 min
Yield: 5 servings
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

45m

Serves 5

youtube.com

Lemon Garlic Chicken and Crispy Potatoes

youtube.com

45m

Serves 5

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.

Lemon Garlic Chicken and Crispy Potatoes

45m

Serves 5

youtube.com

Lemon Garlic Chicken and Crispy Potatoes

youtube.com

45m

Serves 5

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.