Air Fryer Chicken Thighs with Spring Greens and New Potatoes

Juicy chicken thighs with crisp skin, served with tender spring greens and fluffy new potatoes.

SHOPPING LIST

• chicken thighs8
• new potatoes500g
• spring greens300g
• olive oil2 tbsp
• dried thyme1 tsp
• garlic granules1 tsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Halve the new potatoes and shred the spring greens.
2. 2Toss the potatoes with half the oil, thyme, garlic granules, salt and pepper.
3. 3Air fry the potatoes at 190°C for 15 minutes.
4. 4Add the chicken thighs to the basket and cook for 12 minutes.
5. 5Add the spring greens with the remaining oil and cook for a further 5 minutes.
6. 6Check the chicken is cooked through with no pink and the greens are wilted.
7. 7Rest for 2 minutes before serving.

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