Air Fryer Greek Chicken and Potatoes
If you like lemony, herby homemade meals that is quick and easy to put together, this Air Fryer Greek Chicken and Potatoes is a great one to try. It’s made with simple pantry spices, fresh lemon, and tender chicken thighs, all cooked alongside golden potatoes for a one-basket meal.
Everything roasts up with a slightly crisp edge and rich flavor, and it’s easy to serve with a salad, warm flatbread, or a spoonful of tzatziki on the side. No need to turn on the oven since this air fryer version keeps things simple, quick, and perfect for weeknights.
Please continue scrolling down to find the recipe card below, which contains the complete list of ingredients with measurements, detailed recipe instructions, additional notes, and nutritional information.
Why This Recipe Is Worth Making
- One air fryer basket = less mess and fewer dishes
- Balanced flavor with lemon, oregano, garlic, and olive oil
- Perfect texture: potatoes are crispy, chicken stays juicy
- Flexible: works with chicken breast or thighs, baby potatoes or regular
- Easy to prep ahead or use as a meal prep staple
Ingredients You’ll Need
- Chicken thighs – I prefer skin-on, bone-in chicken thighs for maximum flavor. If you prefer to use boneless and skinless chicken thighs or chicken breast, that’s fine too. However, you will need to adjust the cooking time accordingly. Pat them dry with a paper towel; do not rinse.
- Potatoes – You can use any type of potatoes (including sweet potatoes) you have available.
- Lemon juice – It is the main flavouring for this Air Fryer Greek Chicken and Potatoes recipe. Freshly squeezed lemon juice adds extra flavor and helps tenderize the chicken thighs.
- Olive oil – I use a good quality cooking olive oil to add flavor to the chicken thighs and keeps them moist.
- Optional Add-ons – Carrots, Crumbled feta, Kalamata olives, Fresh parsley or dill, Lemon wedges, Tzatziki for dipping.
How to Make Air Fryer Greek Chicken and Potatoes
Important Note
Before you start cooking, note that times may differ among air fryers. I develop my recipes using a Cosori 6.8 air fryer. If you’re using a different air fryer, view my recipes as a general guide and tweak the cooking time—add a bit more or cook slightly less as needed.
To prepare the marinade, mix together finely chopped garlic, olive oil, lemon juice, oregano, paprika, salt, and pepper in a bowl.
Cut the potatoes into even wedges so they cook evenly. I usually quarter or slice them into sixths, depending on size. If they’re too thick, they might stay undercooked inside while the outside crisps up. If using, peel and cut the carrots into chunks.
Spread the veggies in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 20 minutes, shaking once halfway through.
While the potatoes and carrots cook, toss chicken pieces in the marinade and set aside.
Quick Tip!
If you have time, marinate the chicken in the fridge for 2 hours before cooking. It deepens the flavor.
After 20 minutes, open the air fryer and add the marinated chicken over the potatoes. Spread everything in an even layer.
Cook at 375°F (190°C) for 25 to 30 minutes, flipping the chicken or shaking the basket halfway through. Check the internal temperature of the chicken with a meat thermometer, it should be at least 165°F (74°C).
Let the basket rest for a few minutes off heat before serving. This lets the juices settle and keeps the chicken juicy. Garnish with fresh herbs, crumbled feta, or olives. Squeeze a little more lemon juice on top and serve warm with a side salad or warm pita.
Expert Tips From the Chef
- Don’t overcrowd the air fryer basket, if you have a smaller air fryer, cook in batches.
- For golden, crispy edges, turn on the broil function for the last 2–3 minutes if your air fryer has it.
- The cooking time depends on the cut and size of the chicken pieces. Bone in thighs takes longer and give a juicier, richer bite. Breast is leaner so just make sure not to overcook.
- Cut potatoes into similar sizes for even cooking.
- For a vegetarian version, replace chicken with halloumi or tofu (adjust timing).
Storage and Reheating Instructions
You can store the leftovers in an airtight container refrigerated up to 5 days. Reheat in the air fryer at 350°F for 5–6 minutes.
If you want to keep them longer, freeze cooked chicken and potatoes in a sealed bag or container. You can keep them in the freezer for up to 3 months. Reheat from frozen at 375°F for 10–12 minutes, shaking halfway.
Serving Suggestions
- Greek salad with tomatoes, cucumber, and red onion
- Cacik – Turkish Yogurt Dip or garlic yogurt sauce
- Lentils or chickpeas for extra protein
- Greek Pita Bread, Air Fryer Garlic Bread, or flatbread for scooping
- Lebanese Rice or Turkish Bulgur Rice Pilaf as a base
Recipe FAQs
Yes, but thaw chicken fully before cooking. Increase the cooking time by 5–7 minutes and dry them before marinating.
I prefer waxy potatoes like Yukon Gold or baby reds hold their shape well and crisp nicely. However, you can use any potatoes available, including sweet potatoes.
Yes, marinating overnight works well and deepens the flavor. Just keep it refrigerated and tightly sealed.
Did you make this recipe? Please let me know how it turned out! Please give us a five-star rating and leave a comment below.
I hope you enjoy the process of preparing these Air Fryer Greek Chicken and Potatoes just as much as you enjoy eating them! 🙂
Bon appétit!
Air Fryer Greek Chicken and Potatoes
Ingredients
- 600 g potatoes (peeled and cut into wedges)
- 1000 g chicken thighs (bone in skin on)
- 1 medium carrot (cut into chunks)
- 5 cloves garlic (minced)
- 80 ml freshly squeezed lemon juice (about 1½ lemons)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp dried oregano
- 1 tsp paprika
Instructions
- To prepare the marinade, mix together finely chopped garlic, olive oil, lemon juice, oregano, paprika, salt, and pepper in a bowl.
- Cut the potatoes into even wedges so they cook evenly. I usually quarter or slice them into sixths, depending on size. If they're too thick, they might stay undercooked inside while the outside crisps up.
- If using, peel and cut the carrots into chunks.
- Spread the veggies in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 20 minutes, shaking once halfway through.
- While the potatoes and carrots cook, toss chicken pieces in the marinade and set aside.
- After 20 minutes, open the air fryer and add the marinated chicken over the potatoes. Spread everything in an even layer.
- Cook at 375°F (190°C) for 25 to 30 minutes, flipping the chicken or shaking the basket halfway through. Check the internal temperature of the chicken with a meat thermometer, it should be at least 165°F (74°C).
- Let the basket rest for a few minutes off heat before serving. This lets the juices settle and keeps the chicken juicy.
- Garnish with fresh herbs, crumbled feta, or olives. Squeeze a little more lemon juice on top and serve warm with a side salad or warm pita.
Notes
- Don’t overcrowd the air fryer basket, if you have a smaller air fryer, cook in batches.
- For golden, crispy edges, turn on the broil function for the last 2–3 minutes if your air fryer has it.
- The cooking time depends on the cut and size of the chicken pieces. Thighs takes longer and give a juicier, richer bite. Breast is leaner so just make sure not to overcook.
- Cut potatoes into similar sizes for even cooking.
- For a vegetarian version, replace chicken with halloumi or tofu (adjust timing).
