Air Fryer Lemon Herb Chicken Thighs and Potatoes
Air Fryer Chicken
Juicy chicken thighs and crispy potatoes seasoned with lemon and herbs. A quick one-pan family meal.
Nutrition (per serving)
There’s something truly magical about how an air fryer can transform a simple chicken dinner into a restaurant-quality meal in under thirty minutes. This Lemon Herb Chicken and Potatoes recipe is my absolute go-to for busy weeknights when I want something wholesome that the whole family will actually eat. The chicken stays incredibly juicy on the inside with a perfectly crisped skin, while the potatoes soak up all those delicious herb-infused drippings.
The secret to success here is cutting the potatoes into uniform cubes so they cook at the same rate as the chicken. I love using bone-in, skin-on thighs because they are more forgiving in the high heat of the air fryer and deliver much more flavor than breasts. It's a complete, satisfying meal with minimal cleanup, leaving you more time to actually enjoy your evening with your loved ones.
Ingredients
- Bone-in, skin-on chicken thighs:1.5 lb
- Baby gold potatoes, quartered:1 lb
- Olive oil:2 tbsp
- Lemon juice:1 tbsp
- Lemon zest:1 tsp
- Garlic, minced:3 cloves
- Dried oregano:1 tsp
- Dried thyme:1 tsp
- Paprika:1 tsp
- Kosher salt:1 tsp
- Black pepper:½ tsp
Instructions
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In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper.
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Pat the chicken thighs dry with paper towels to ensure the skin gets extra crispy during the cooking process.
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Add the chicken thighs and quartered potatoes to the bowl with the marinade. Toss everything thoroughly until every piece is well-coated.
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Preheat your air fryer to 380°F for approximately 3 minutes.
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Place the chicken thighs in the air fryer basket, skin-side up. Arrange the potatoes around the chicken in a single layer as much as possible.
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Cook for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden brown.
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Let the chicken rest for 5 minutes before serving to lock in the juices. Garnish with fresh parsley and extra lemon wedges if desired.
Tips & Notes
- Don't overcrowd the basket; if your air fryer is small, cook in two batches to ensure maximum air circulation and crispiness.
- Shake the basket or flip the potatoes halfway through the cooking time for even browning and to prevent sticking.
- If the potatoes are browning too fast, you can pull them out early and let the chicken finish its cook time alone.
