Lemon Garlic Chicken
This is a genuinely simple one: chicken thighs coated in lemon, garlic and smoked paprika, potatoes crisped up in the air fryer, both finishing at the same time so nothing sits around waiting on the other.
Tossing the sliced chicken back through its own tray juices before it goes into the containers keeps it from drying out and picks up any flavour that’s collected while it rested. A drizzle of sriracha on the side gives it a bit of a kick if you want it.
Five containers, minimal cleanup, and the potatoes crisp back up properly in the air fryer when you’re ready to eat.
Lemon Garlic Chicken Bowls
LEMON GARLIC CHICKEN · CHICKEN · MEAL PREP · EASY
Two components, one cook time, no waiting around
Cooking the chicken in the oven and the potatoes in the air fryer at the same time means everything's ready together, no juggling pans or one component going cold while you finish the other.
Tossing the sliced chicken back through the tray juices adds moisture and flavour right at the end, which matters more than people think for keeping meal prepped chicken from drying out over a few days in the fridge.
And with sriracha on the side rather than mixed in, everyone can adjust the heat to their own taste at serving time.
Lemon Garlic Chicken Meal Prep
Ingredients
Chicken
- 1 kg Chicken Thigh Bonless & Skinless
- 15 ml Olive Oil
- 8 g Smoked Paprika
- 1 g Dried Oregano
- 6 g Garlic Powder
- 2 Garlic Cloves Grated
- ½ Lemon Zest & Juice
- Salt & Pepper To Taste
Crispy Potatoes
- 950 g Baby Potatoes Diced
- 15 ml Olive Oil
- 10 g Smoked Paprika
- 4 g Garlic Powder
- Salt & Pepper To Taste
To Serve
- Sriracha Sauce
- Flat-Leaf Parsley Chopped
Method
- Preheat the oven to 210°C (410°F) fan-forced and the air fryer to 200°C (390°F).
- Season the chicken with salt, pepper, smoked paprika, oregano and garlic powder. Add the grated garlic, lemon zest, lemon juice and olive oil. Mix thoroughly until evenly coated.
- Place the potatoes in a bowl, season with salt, pepper, smoked paprika and garlic powder. Add the olive oil and toss to coat.
- Spread the potatoes into the air fryer basket and cook for 20-25 minutes, shaking halfway, until golden and crisp. At the same time, place the chicken onto a lined tray and cook in the oven for 20-25 minutes until cooked through and reaching an internal temperature of 74°C (165°F).
- Remove the chicken and rest for 5 minutes. Slice into bite-sized pieces and toss through the tray juices.
- Divide the potatoes evenly across 5 containers, top with sliced chicken, and finish with parsley. Serve with sriracha on the side or drizzled over just before eating.
Can I make this without an air fryer?⌄
Yes, roast the potatoes on a tray in the oven at the same temperature as the chicken, just give them a bit longer, around 30-35 minutes, and toss them halfway for even crisping.
Why toss the chicken through the tray juices after slicing?⌄
Those juices carry a lot of the flavour that's cooked out of the chicken. Tossing the sliced pieces back through them adds moisture and flavour right back in before it goes into the containers.
What can I use instead of sriracha?⌄
Any hot sauce you've got on hand works fine, or a squeeze of extra lemon and a pinch of chilli flakes if you want the heat without a specific sauce.
Can I use chicken breast instead of thighs?⌄
Yes, just keep a closer eye on the oven time since breast can dry out faster than thigh. Start checking a few minutes early.
