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Air Fryer Lemon Oregano Chicken Thighs with Greek Chopped Salad

Name: Air Fryer Lemon Oregano Chicken Thighs with Greek Chopped Salad
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 500 g bone-in skin-on chicken thighs; 3 tbsp olive oil; 1 lemon; 2 tsp dried oregano; 2 cloves garlic; salt, to taste; black pepper, to taste; 200 g cucumber; 200 g cherry tomatoes; 0.5 red onion; 100 g feta; 50 g black olives (optional); 1 tbsp red wine vinegar

Crisp-skinned bone-in thighs rubbed with lemon and oregano, served with a cold cucumber, tomato and feta salad.

Total: 30 min
Hands on: 14 min
Serves: 2
Method: airfryer
Cuisine: Greek

Per serving · estimated

Energy: 600 kcal
Protein: 36 g
Fat: 44 g
Carbs: 13 g

Freshly cooked Air Fryer Lemon Oregano Chicken Thighs with Greek Chopped Salad

Method

Step 1 of 11
Preheat the air fryer to 200°C.
200 °C / 392 °F3 min
Step 2 of 11
Crush the garlic cloves flat and chop them roughly.
- garlic
Step 3 of 11
Zest the lemon, then rub the chicken thighs with 2 tbsp olive oil, the zest, oregano, garlic, salt and pepper.
- lemon
- bone-in skin-on chicken thighs
- olive oil
- dried oregano
- garlic
- salt
- black pepper
Step 4 of 11
Sit the thighs skin side up in the air fryer basket and cook for 14 minutes.
- bone-in skin-on chicken thighs
200 °C / 392 °F14 min
Step 5 of 11
Slice the cucumber into rounds and halve them.
- cucumber
Step 6 of 11
Halve the cherry tomatoes.
- cherry tomatoes
Step 7 of 11
Slice the red onion into thin half-moons.
- red onion
Step 8 of 11
Toss the cucumber, tomatoes, onion and olives with the remaining olive oil, the vinegar, the juice of half the lemon and a pinch of salt.
- cucumber
- cherry tomatoes
- red onion
- black olives
- olive oil
- red wine vinegar
- lemon
- salt
Step 9 of 11
Crumble the feta over the salad.
- feta
Step 10 of 11
Cook the chicken for a further 8 minutes, until the skin is deep gold and the thickest thigh reaches 74 °C.
- bone-in skin-on chicken thighs
200 °C / 392 °F8 minPoultry (whole, parts, and ground) to 74 °C / 165 °F
Step 11 of 11
Rest the chicken for 3 minutes, then serve with the salad and lemon wedges.
- bone-in skin-on chicken thighs
- lemon
3 min

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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.

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