Greek Chicken with Lemon Potatoes

By: Instant Pot Culinary Team

Greek Chicken with Lemon Potatoes
Let this chicken marinade for at least an hour – we promise it will be worth it! Don’t skimp on the lemon potatoes, they are absolutely delicious!
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Air Fryer
cuisine icon Keywords
4 servings, air fryer, bone-in beef scraps skin-on chicken thighs, chicken, cook 30 min, diced, dried oregano, easy, featured, feta, garlic cloves minced, gold potatoes diced, Instant Pot Culinary Team, lemon, lemon zested and juiced, lemons juiced and zested, olive oil, prep 15 min, red onion, salt, weeknight meals

prep icon Prep Time
15 min
cook icon Cook Time
30 min

serving icon Servings
4 Servings
Ingredients
  • 3 lemons, juiced and zested
  • 3 tbsp. olive oil
  • 2 tsp. salt
  • 1 tbsp. dried oregano
  • 3 garlic cloves, minced
  • 4 bone-in, skin-on chicken thighs
  • 4 large gold potatoes, diced
  • 1 zucchini, diced
  • ¼ red onion, sliced
  • 1 lemon, quartered
  • Crumbled feta, for serving
Instructions
  • Make the marinade. In a large bowl, combine the juice and zest of 2 lemons, olive oil, salt, dried oregano, and minced garlic cloves. Add the chicken thighs and toss to evenly coat. Refrigerate and marinate for 1 hour, or up to 12 hours.
  • Preheat the air fryer to 385°F / 195°C. Place the chicken in the air fryer skin side up and cook for 15-16 minutes, or until the skin is golden brown. Set aside.
  • In a large mixing bowl, toss together the potatoes, juice and zest of 1 lemon, zucchini, red onion slices, and quartered lemons.
  • Place in the air fryer basket and air fry at 385°F / 195°C for another 15 minutes, or until lightly golden and fragrant. Serve alongside chicken with a sprinkle of feta. Enjoy!
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