Greek Garlic Butter Chicken and Potatoes


  • 2 cups baby potatoes cut in halves, 350g
  • 1 tbsp extra-virgin olive oil
  • Kosher salt and black pepper to taste
  • 2 chicken breasts
  • ½ tsp salt
  • 2 tbsp extra-virgin olive oil
  • ¼ tsp black pepper
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 shallot, small diced
  • 1/2 tsp chili flakes
  • 3 Garlic cloves, smashed
  • 2 tbsp salted butter, cut into 4 pieces
  • ½ lemon, optional cut into 4 slices
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp dill, chopped
  • 1 tsp oregano, chopped
  • ¼ cup fire-roasted red pepper, small diced
  • ¼ cup Greek olive mix, torn into big pieces
  • 2 tsp red wine vinegar
  • 2 oz feta cheese, cubed
  • Salt and pepper to taste
  • Toss together the olive oil, potatoes, salt, and pepper in a medium bowl.
  • Tossing 2 tbsp olive oil, the chicken breasts, dried oregano, smoked paprika, shallot, garlic, salt, pepper, and chili flakes in a large bowl.
  • Rub all slides of chicken breasts thoroughly.
  • Place the 2 lemon slices first if you are using them, and then place the butter pieces on each chicken breast.
  • Select Roast, set the temperature to 385 °F, and the timer to 20 Minutes. Press Start.
  • Once the air fryer is preheated, open the air fryer basket, and place the two chicken breasts and the potatoes carefully into the basket. Close the basket.
  • Meanwhile, add extra virgin olive oil, parsley, oregano, dill, red wine vinegar, roasted red pepper, Greek olive mix, salt, and pepper in a bowl.
  • Once the cooking cycle is done, open the basket and check the temperature of the chicken breasts with a thermometer to ensure they reach 165 °F. Once the chicken breasts get higher than 165 °F, remove the chicken breasts and potatoes and place them evenly on each serving plate.
  • Break the feta over the chicken, and then add the dressing. Serve.
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