• Remove chicken thighs from the refrigerator 30 minutes before cooking. Wash and pat the skin side of the chicken dry using paper towels. Set aside.
• Turn on the air fryer and select the “Air Crisp” function. Set the temperature to 400°F and adjust the timer to 25 minutes. Press “Start” to pre-heat the air fryer.
• While the unit pre-heats, add the diced potatoes to a large bowl and top with one tablespoon olive oil, the dried rosemary, and garlic powder. Season with salt and black pepper, as desired, and toss to combine. Set aside.
• Brush the chicken thighs with the remaining olive oil on both sides and set aside.

Air Frying The Chicken Thighs

• When the air fryer beeps and flashes “Add Food". Place chicken thighs inside and close the lid.
• Place the seasoned potatoes in around the chicken thighs. Spread them into an even layer. Close the lid to start air frying.
• After 12 minutes, lift the lid and carefully turn the chicken thighs and stir the potatoes so they brown evenly. Add the wedges so the lemon zest seeps into the chicken and potatoes. Close the lid.
• Continue air frying the chicken and potatoes for another 10 minutes. Check the internal temperature of the chicken thighs with an instant read meat thermometer. Remove the lemon wedges and adjust final cook time, if necessary. This depends on the results.
• Remove your browned chicken thighs and roasted potatoes from the air fryer. Allow the chicken to rest for 5-10 minutes. Set aside and keep warm.
• Transfer the chicken thighs, roasted potatoes, and warm lemon wedges to a large serving platter. Sprinkle chicken with sprigs of fresh rosemary, if desired. Serve immediately and enjoy!