Written for one request, published for everyone
Air-Fryer Paprika Chicken with Potato Wedges
Butterflied chicken breasts and microwave-started potato wedges finished together in the air fryer with a garlic yoghurt dip.
- Total
- 29 min
- Hands on
- 15 min
- Serves
- 4
- Method
- airfryer
Per serving · estimated
- Energy
- 465 kcal
- Protein
- 40 g
- Fat
- 16 g
- Carbs
- 40 g
Method
Step 1 of 9
Set the air fryer to 200°C to preheat.
Step 2 of 9
Cut the potatoes into thick wedges, skin on.
Potatoes
Step 3 of 9
Put the wedges in a covered bowl with a splash of water and microwave for 6 minutes.
- Potatoes
Step 4 of 9
Butterfly each chicken breast so it opens out flat and even.
Chicken breasts
Step 5 of 9
Toss the chicken with 1 tbsp olive oil, the smoked paprika, garlic powder, salt and pepper.
- Chicken breasts
Olive oil
Smoked paprika
Garlic powder
Salt
Black pepper
Step 6 of 9
Drain the wedges, toss with the remaining oil and salt, and air fry for 5 minutes.
- Potatoes
- Olive oil
- Salt
Step 7 of 9
Push the wedges to one side, lay the chicken in the basket and cook 12 minutes, turning once, until the centre reaches 74 °C.
- Chicken breasts
- Potatoes
Step 8 of 9
Mince the garlic and stir it into the yoghurt with a squeeze of lemon and a pinch of salt.
- Garlic
Greek yoghurt
Lemon- Salt
Step 9 of 9
Rest the chicken 3 minutes, slice, and serve with the wedges and dip.
- Chicken breasts
- Potatoes
- Greek yoghurt
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Bend it to your kitchen
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.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.