Air Fryer Greek Chicken Thighs + Lemon Potatoes + Green Beans

Ingredients

• boneless skinless chicken thighs 2.5 lb
• olive oil 2 tbsp
• Juice of 1 lemon (zest optional) 1 unit
• 2 tsp dried oregano 2 tsp
• 1 tsp garlic powder 1 tsp
• 1 tsp kosher salt 1 tsp
• 1.5 lb baby potatoes (or Yukon gold), halved 1.5 lbs
• 1 Tbsp olive oil (for potatoes) 1 tbsp
• 1 tsp oregano (for potatoes) 1 tsp
• green beans (or steamable broccoli/cauli) 1 lb
• salt (for potatoes) 1 tsp
• pepper 0.5 tsp
• paprika 1 tbsp

Steps

1. Toss thighs with olive oil, lemon, oregano, garlic powder, salt, pepper, paprika.
2. Preheat the air fryer to 400°F. Add the chicken thighs in a single layer, skin-side down (make sure they are not touching; if they are, cook the chicken in batches). Air fry the chicken thighs for 16 to 22 minutes, flipping halfway through, until an instant read thermometer inserted at the thickest part of a thigh (but not touching bone) reaches 155°F. Set aside, cover, and let rest for 5 minutes.
3. Toss potatoes with oil/salt/oregano. Air fry 400°F 16–20 min , shake halfway. Can oven bake these.
4. Steam/sauté green beans 6–8 min. Finish with lemon + salt.