Garlic Parm Chicken & Crispy Wedges
Garlic Parm Chicken & Crispy Wedges
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Crispy Wedges
- 2 russet potatoes, medium, scrubbed and cut into 1/2-inch wedges
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Garlic Parm Sauce
- 1/2 cup plain Greek yogurt, or sour cream
- 1/4 cup Parmesan cheese, finely grated
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your air fryer to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a medium mixing bowl, combine the chicken thighs with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle with 1 tablespoon olive oil and toss until the chicken is evenly coated.
⏱️ 3 min
- 3
In a separate large mixing bowl, toss the potato wedges with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well coated.
⏱️ 3 min
- 4
Place the seasoned potato wedges in a single layer in the air fryer basket. Air fry for 15-20 minutes, shaking the basket halfway through, until golden brown and crispy.
⏱️ 20 min•🌡️ 400
- 5
While the wedges are air frying, heat a large frying pan over medium-high heat. Add the seasoned chicken thighs and cook for 4-6 minutes per side, or until cooked through and nicely browned with an internal temperature of 165°F (74°C).
⏱️ 12 min
- 6
While the chicken and wedges are cooking, prepare the garlic parm sauce. In a small bowl, whisk together the Greek yogurt, grated Parmesan cheese, 1/2 teaspoon garlic powder, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth.
⏱️ 3 min
- 7
Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing into strips or pieces.
⏱️ 2 min
- 8
Serve the crispy potato wedges alongside the sliced garlic parm chicken. Drizzle or dollop the prepared garlic parm sauce over the chicken and wedges. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parm Chicken & Crispy Wedges
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Crispy Wedges
- 2 russet potatoes, medium, scrubbed and cut into 1/2-inch wedges
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Garlic Parm Sauce
- 1/2 cup plain Greek yogurt, or sour cream
- 1/4 cup Parmesan cheese, finely grated
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your air fryer to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a medium mixing bowl, combine the chicken thighs with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle with 1 tablespoon olive oil and toss until the chicken is evenly coated.
⏱️ 3 min - 3
In a separate large mixing bowl, toss the potato wedges with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well coated.
⏱️ 3 min - 4
Place the seasoned potato wedges in a single layer in the air fryer basket. Air fry for 15-20 minutes, shaking the basket halfway through, until golden brown and crispy.
⏱️ 20 min•🌡️ 400 - 5
While the wedges are air frying, heat a large frying pan over medium-high heat. Add the seasoned chicken thighs and cook for 4-6 minutes per side, or until cooked through and nicely browned with an internal temperature of 165°F (74°C).
⏱️ 12 min - 6
While the chicken and wedges are cooking, prepare the garlic parm sauce. In a small bowl, whisk together the Greek yogurt, grated Parmesan cheese, 1/2 teaspoon garlic powder, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth.
⏱️ 3 min - 7
Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing into strips or pieces.
⏱️ 2 min - 8
Serve the crispy potato wedges alongside the sliced garlic parm chicken. Drizzle or dollop the prepared garlic parm sauce over the chicken and wedges. Enjoy!
⏱️ 2 min