A quick, fresh summertime favorite that’s easy to make!

Mediterranean Chicken & Potatoes in the Air Fryer

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If you need a Mediterranean meal that won’t heat up your home, try my lemony chicken and potatoes in the air fryer. It’s a delicious summertime meal that comes together in under an hour using the air fryer and the instant pot. Cooking the chicken in the air fryer is fast and makes it so juicy. Plus, my lemony potatoes are one of the most popular recipes on my blog. They’re creamy on the inside, crispy on the outside, and easy to make in the instant pot. The lemon keeps everything fresh and flavorful, and I’ve even included my warm lemony potato salad alternative. So, let me know which one is your favorite!

Why you’ll make this every week of the summer!

Moist, juicy, flavorful chicken
Crispy and creamy potatoes
Fresh lemon burst
A quick and easy summer Mediterranean meal that won’t heat up your kitchen!

Greek Lemony Potatoes & Chicken in the Air Fryer

Easy, fresh ingredients

For the Chicken:

Whole chicken –spatchcocked, portions, drum sticks, or leg quarters
Balsamic vinegar –or fresh lemon juice
Olive oil –try the one in our shop straight from Crete!
Salt
Ground cumin
Ground coriander
Freshly cracked black pepper –to taste
Dried oregano
Granulated garlic –sub a teaspoon of freshly grated garlic
Crushed red pepper flakes –if you like a little heat
All-purpose flour –this helps crisp the skin

For the Potatoes:

Baby potatoes –or quartered russet, red, or yukon potatoes
Chicken broth –water if you don’t have broth on hand
Salt
Lemon juice –always freshly squeezed
Olive oil
Dried oregano
Black pepper
Granulated garlic powder
Salt –to taste
Lemon wedges for serving

How to Spatchcock Chicken?

Spatchcocking a chicken allows a whole chicken to cook faster and evenly because it’s in one flat layer. It looks pretty and stays juicy. Cut down one side of the chicken spine using kitchen scissors or a sharp knife. Then, cut down the other side of the spine to remove it. Put the spine in a freezer bag and freeze for broth and stews or throw it in to roast with the rest of the chicken. Press down on the breastbone with your knife to cut or crack the bone so the chicken lays flat.

How to make Lemony Chicken & Potatoes in the Air Fryer

Carefully cut out the spine and store it in a freezer-safe bag for stock.
Place the chicken in a large bowl, add the seasonings, olive oil, vinegar, and flour, then toss to coat.
Preheat the air fryer to 370 °F for 3-4 minutes.
Place the chicken in the air fryer’s basket and cook it for 30 minutes.
Flip the chicken over and cook for 15 minutes.
Flip it over again and cook for an additional 5 minutes. The chicken is ready when the internal temperature reaches 165 °F. Check it with a meat thermometer.
Transfer the chicken to a platter and loosely cover with foil while the potatoes are prepared.
Place the potatoes in the Instant Pot and add 1 and 1/2 teaspoons of salt and the broth.
Cover with the lid, set the vent to the sealed position, and pressure cook on high for 2 minutes.
Allow the pressure to release for 5 minutes naturally, and then carefully open the valve to release any remaining pressure.
Drain the potatoes, cut them in half, and place them in a large bowl.
In a small bowl, combine the oil, lemon juice, pepper, oregano, and garlic.
Whisk together and pour over the potatoes.
Season with some salt, and adjust the seasoning if needed.
Place the potatoes in the air fryer and cook them at 400 °F for 10 minutes or until crispy.

A Mediterranean Meal that won’t heat up your house. Lemony Chicken & Potatoes

Warm Potato salad alternative

If you’d prefer a potato salad over crispy potatoes, skip the air fryer step. Double the amount of the lemony herb sauce to create a dressing, and add some chopped scallions and fresh dill –maybe even some fresh mint. Mix it up with the slightly cooled potatoes from the instant pot, and you’ll have a delicious lemony herbed potato salad.

Serving

I love to arrange the potatoes around the beautifully cooked chicken on a platter and sprinkle it with scallions or chopped parsley. Work some lemon wedges onto the platter, and it makes a beautiful presentation. You can serve it with tzatziki for extra freshness and dipping, and make my No-bake Boscoff Cheesecake Trifles for dessert. Kali Orexi!