Ingredients:

  • 2 large lemons, zested and juiced
  • 3 tbsp extra virgin olive oil
  • 5 cloves fresh garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1.5 lb boneless, skinless chicken breast, cut into 1.5-inch chunks
  • 1 lb Yukon Gold potatoes, cut into 1-inch cubes
  • 0.25 cup fresh parsley, chopped
  • 1 lemon, sliced into thin rounds

Instructions:

  1. Zest and juice the 2 lemons into a large bowl. Whisk in 3 tbsp olive oil, 5 cloves minced garlic, 1 tsp oregano, 0.5 tsp smoked paprika, 1 tsp salt, and 0.5 tsp pepper.
  2. Toss 1 lb of cubed potatoes in half of the lemon mixture until every cube is glistening.
  3. Place potatoes in the air fryer basket and cook at 400°F for 10 minutes.
  4. Add 1.5 lb of chicken chunks to the remaining marinade in the bowl and let sit while potatoes cook.
  5. Open the air fryer and add the chicken and 1 sliced lemon rounds directly on top of the potatoes.
  6. Cook for another 10 to 12 minutes at 400°F until the chicken reaches 165°F and the potatoes are deeply golden.
  7. Shake the basket halfway through the second cooking phase to ensure the hot air reaches every surface.
  8. Transfer everything to a warm platter and sprinkle with 0.25 cup fresh parsley.
  9. Let the meat rest for 3 minutes until the juices settle back into the fibers.