Lemon Garlic Chicken with Crispy Potatoes

Lemon Garlic Chicken with Crispy Potatoes

Preparing and Marinating the Chicken [00:15]

1. Place the chicken thighs in a large mixing bowl.
2. Add 2 tsp smoked paprika, 1 tsp dried oregano, and 1 tsp garlic powder.
3. Grate the zest of half a lemon, then squeeze in the juice from that half.
4. Grate 2 cloves of garlic into the bowl.
5. Add 1 tbsp olive oil, a pinch of salt, and about 20 cracks of black pepper.
6. Mix everything well by hand, ensuring all chicken pieces are thoroughly coated.

Baking the Chicken [01:27]

1. Place the marinated chicken pieces rough side up on a lined baking sheet.
2. Bake in the oven at 210°C (410°F) for 22 minutes to achieve caramelization.
3. Once cooked, let the chicken rest for 5 minutes.
4. Dice the chicken and return it to the pan with the resting juices to soak up the flavor.

Preparing the Crispy Potatoes [01:58]

1. Slice the potatoes in half, then into quarters, and cut into small bite-size pieces of uniform size.
2. Place them in a bowl and season with 2.5 tsp smoked paprika, 1 tsp garlic powder, a pinch of salt, 10 cracks of black pepper, and 1 tbsp olive oil.
3. Mix well to coat.
4. Cook in an air fryer at 200°C (400°F) for 18 to 22 minutes.

Serving [03:26]

1. Divide the cooked potatoes equally into 5 meal prep containers.
2. Place the diced chicken alongside the potatoes in the containers.
3. Drizzle over any remaining pan juices from the chicken.
4. Top with sriracha mayo and fresh flat leaf parsley.