Lemon Garlic Chicken and Crispy Potatoes

45 mins
Serves 5
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Directions

  1. 1Preheat oven to 210°C / 410°F fan-forced and air fryer to 200°C / 390°F.
  2. 2Preheat oven to 210°C / 410°F fan-forced and air fryer to 200°C / 390°F.
  3. 3Preheat oven to 210°C / 410°F fan-forced and air fryer to 200°C / 390°F.
  4. 4In a bowl, season the chicken with salt, black pepper, 2 tsp smoked paprika, 1 tsp oregano, and 1.5 tsp garlic powder.
  5. 5In a bowl, season the chicken with salt, black pepper, 2 tsp smoked paprika, 1 tsp oregano, and 1.5 tsp garlic powder.
  6. 6In a bowl, season the chicken with salt, black pepper, 2 tsp smoked paprika, 1 tsp oregano, and 1.5 tsp garlic powder.
  7. 7Add 2 grated garlic cloves, zest of 1 lemon, and 1.5 Tbsp lemon juice to the chicken.
  8. 8Add 2 grated garlic cloves, zest of 1 lemon, and 1.5 Tbsp lemon juice to the chicken.
  9. 9Add 2 grated garlic cloves, zest of 1 lemon, and 1.5 Tbsp lemon juice to the chicken.
  10. 10Add 1 Tbsp olive oil to the chicken and mix thoroughly until evenly coated.
  11. 11Add 1 Tbsp olive oil to the chicken and mix thoroughly until evenly coated.
  12. 12Add 1 Tbsp olive oil to the chicken and mix thoroughly until evenly coated.
  13. 13Place the potatoes into a bowl and season with salt, black pepper, 2.5 tsp smoked paprika, and 0.75 tsp garlic powder.
  14. 14Place the potatoes into a bowl and season with salt, black pepper, 2.5 tsp smoked paprika, and 0.75 tsp garlic powder.
  15. 15Place the potatoes into a bowl and season with salt, black pepper, 2.5 tsp smoked paprika, and 0.75 tsp garlic powder.
  16. 16Add 1 Tbsp olive oil to the potatoes and toss to coat.
  17. 17Add 1 Tbsp olive oil to the potatoes and toss to coat.
  18. 18Add 1 Tbsp olive oil to the potatoes and toss to coat.
  19. 19Spread the potatoes into the air fryer basket and cook for 20–25 minutes, shaking halfway, until golden and crisp.
  20. 20Spread the potatoes into the air fryer basket and cook for 20–25 minutes, shaking halfway, until golden and crisp.
  21. 21Spread the potatoes into the air fryer basket and cook for 20–25 minutes, shaking halfway, until golden and crisp.
  22. 22At the same time, place the chicken onto a lined tray and cook in the oven for 20–25 minutes until cooked through.
  23. 23At the same time, place the chicken onto a lined tray and cook in the oven for 20–25 minutes until cooked through.
  24. 24At the same time, place the chicken onto a lined tray and cook in the oven for 20–25 minutes until cooked through.
  25. 25Remove the chicken from the oven and let it rest for 5 minutes.
  26. 26Remove the chicken from the oven and let it rest for 5 minutes.
  27. 27Remove the chicken from the oven and let it rest for 5 minutes.
  28. 28Slice the rested chicken into bite-sized pieces and toss through its tray juices.
  29. 29Slice the rested chicken into bite-sized pieces and toss through its tray juices.
  30. 30Slice the rested chicken into bite-sized pieces and toss through its tray juices.
  31. 31Divide the cooked potatoes evenly across 5 containers.
  32. 32Divide the cooked potatoes evenly across 5 containers.
  33. 33Divide the cooked potatoes evenly across 5 containers.
  34. 34Top the potatoes with the sliced chicken.
  35. 35Top the potatoes with the sliced chicken.
  36. 36Top the potatoes with the sliced chicken.
  37. 37Finish with a sprinkle of finely chopped flat-leaf parsley.
  38. 38Finish with a sprinkle of finely chopped flat-leaf parsley.
  39. 39Finish with a sprinkle of finely chopped flat-leaf parsley.
  40. 40Serve with Sriracha on the side or drizzled over just before eating.
  41. 41Serve with Sriracha on the side or drizzled over just before eating.
  42. 42Serve with Sriracha on the side or drizzled over just before eating.

Ingredients

  • 1 kg Boneless skinless chicken thighs
  • 1 kg Boneless skinless chicken thighs
  • 1 kg Boneless skinless chicken thighs
  • 1 Tbsp Olive oil
  • 1 Tbsp Olive oil
  • 1 Tbsp Olive oil
  • 2 tsp Smoked paprika
  • 2 tsp Smoked paprika
  • 2 tsp Smoked paprika
  • 1 tsp Dried oregano
  • 1 tsp Dried oregano
  • 1 tsp Dried oregano
  • 1.5 tsp Garlic powder
  • 1.5 tsp Garlic powder
  • 1.5 tsp Garlic powder
  • 2 cloves Garlic cloves, grated
  • 2 cloves Garlic cloves, grated
  • 2 cloves Garlic cloves, grated
  • 1 lemon Zest of lemon
  • 1 lemon Zest of lemon
  • 1 lemon Zest of lemon
  • 1.5 Tbsp Lemon juice
  • 1.5 Tbsp Lemon juice
  • 1.5 Tbsp Lemon juice
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 950 g Baby potatoes, cut into 2-3cm pieces
  • 950 g Baby potatoes, cut into 2-3cm pieces
  • 950 g Baby potatoes, cut into 2-3cm pieces
  • 2.5 tsp Smoked paprika
  • 2.5 tsp Smoked paprika
  • 2.5 tsp Smoked paprika
  • 0.75 tsp Garlic powder
  • 0.75 tsp Garlic powder
  • 0.75 tsp Garlic powder
  • Sriracha
  • Sriracha
  • Sriracha
  • Flat-leaf parsley, finely chopped
  • Flat-leaf parsley, finely chopped
  • 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 | Clip Recipe