Greek lemon chicken with crispy potatoes

Greek lemon chicken with crispy potatoes

Nothing compares to cooking a whole chicken for your loved ones. You can be sure that your turkey will be juicy and tender throughout by cooking it in an air fryer.

Greek Lemon Chicken with Crispy Potatoes is a recipe that perfectly captures the vivid flavours of the Mediterranean, and it will take you on a culinary trip to the sunny coasts of Greece.

Imagine wonderfully golden and crispy potatoes nestled atop tender, juicy chicken flavoured with the zesty brightness of lemon and the aromatic fragrance of Greek herbs. It’s a tasteful symphony of textures and flavours that will take you right back to Greece’s charming tavernas.


  1. 1.5kg free range chicken
  2. 500g roasting potatoes, cut into 3cm pieces
  3. 1 lemon, zest grated
  4. 2 tbsp olive oil
  5. 2 tsp salt flakes
  6. 1 tsp dried oregano
  7. 1/2 tsp cracked black pepper


  1. After washing, blot the chicken dry with a paper towel. Let it rest at room temperature for 20 minutes.
  2. In a saucepan with cold salted water, add the potatoes. After bringing to a boil, lower the heat, and simmer until the food is soft, about 15 minutes. After draining, let potatoes air dry.
  3. To make the marinade, whisk the lemon zest with the remaining ingredients. Apply half the marinade to the chicken and coat it completely. Slice the lemon in half, then insert each half into the cavity of the bird. Cut a piece of foil big enough to accommodate the chicken, with its breasts facing down.
  4. Slide the Crisp ‘N Bake Toaster Oven’s centre shelf into the chicken and foil that has been placed on the air fryer tray. Place the drip tray on the lowest available shelf. Air-fry for half an hour. To ensure even browning, rotate the air fryer tray while it is cooking.
  5. Pour the leftover marinade over the potatoes. Using tongs, carefully take out the air fryer rack from the oven and flip the chicken so that the breast side is facing up. After arranging the potatoes around the chicken, put it back in the oven for a half hour.
  6. Take out of the oven the cooked chicken. A meat thermometer should be inserted into the thickest area of the leg flesh for testing. At least 73°C/163°F should be displayed on the temperate. If not, use a spear to penetrate the thickest portion. The chicken is probably done if the juices run clear.
  7. Give the cooked chicken 15 minutes to rest on a board. To ensure uniformly browned potatoes, remove the bottom drip tray and the foil before putting the potatoes back in the oven to crisp up.
  8. Slice the chicken and serve it with the crispy potatoes, steamed veggies, and a Greek salad.




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