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Lemon Garlic Air Fryer Chicken Thighs

Golden, juicy chicken thighs served over creamy mashed potatoes with sautéed asparagus.
Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Servings 2

Ingredients

Marinated Chicken

  • 2-4 boneless, skinless chicken thighs
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • Juice and zest from 1 lemon
  • 1 tsp celery salt
  • 1 tsp oregano
  • 2 cloves garlic grated

Mashed Potatoes

  • 1 lb russet potatoes peeled + cut into small chunks
  • 1/3 cup half-and-half
  • 5 tbsp unsalted butter cubed
  • 2 oz cream cheese
  • 2 tsp prepared horseradish
  • 3/4 tsp kosher salt

Asparagus

  • 1 tbsp olive oil
  • ½ bunch asparagus ends trimmed off
  • Squeeze of lemon juice
  • Pinch of flaky salt

Yogurt Herb Sauce

  • ½ cup plain greek yogurt
  • ½ cup fresh herbs roughly chopped (I used cilantro + chives)
  • Squeeze of lemon juice
  • Kosher salt + black pepper to taste

Instructions

  • Marinate the chicken: Pat the chicken thighs dry. In a large bowl, whisk together the tomato paste, olive oil, lemon zest and juice, celery salt, oregano, and grated garlic. Add the chicken and toss until well coated. Let marinate for at least 30 minutes.
  • Start the potatoes: While the chicken marinates, peel the potatoes and cut them into small chunks. Add to a pot of cold, salted water and bring to a boil. Cook for about 15-20 minutes, or until a knife slides through easily. Drain, then return the potatoes to the hot pot for 1-2 minutes to let any excess steam escape. Cover and set aside to keep warm.
  • Make the yogurt herb sauce: While the potatoes cook, add the Greek yogurt, fresh herbs, lemon juice, salt, and black pepper to a blender or food processor. Blend until smooth, then refrigerate until ready to serve.
  • Cook the chicken: Preheat the air fryer to 400°F, if needed. Remove the chicken thighs from the marinade and arrange them in the air fryer basket in a single layer. Air fry for 15-17 minutes, until golden on top and the internal temperature has reached 165°F.
  • Make the mashed potatoes: While the chicken cooks, warm the half-and-half, butter, and cream cheese in a small saucepan over low heat until the butter and cream cheese have melted and the mixture is smooth. Pass the warm potatoes through a ricer, then gently fold in the warm dairy mixture. Stir in the horseradish and salt, being careful not to overmix. You can add an extra splash of half-and-half. if needed, to loosen them.
  • Cook the asparagus: Heat the olive oil in a small sauté pan over medium heat. Add the asparagus and cook for about 3-4 minutes, tossing occasionally, until vibrant green and crisp-tender. Finish with a squeeze of lemon juice and a pinch of flaky salt.
  • Serve: Spoon the mashed potatoes onto each plate, then top with the chicken thighs and asparagus. Serve the yogurt herb sauce spooned over the chicken, or on the side in a small dish for dipping.

Notes

I recommend doubling up the marinade ingredients if you choose to make 4 chicken thighs!