Entrees
Lemon-Thyme Chicken with Vegetables
Makes 1 serving
Lemon-Thyme Chicken with Vegetables
Makes 1 serving
A satisfying weeknight meal that comes together in less than 30 minutes.
Ingredients
- 2 boneless, skinless chicken thighs*
- ¾ teaspoon kosher salt, divided
- Freshly ground black pepper
- ½ teaspoon dried thyme
- 1 teaspoon fresh lemon zest
- 3 ounces sweet potato, cut into 4 to 5 round slices about ¼ inch thick
- 3 ounces green beans
- 2 teaspoons olive oil
* If desired, skin-on, bone-in thighs can be substituted. Place the thighs in the basket, skin side up. It is not necessary to flip during cook time. Add the vegetables with 10 minutes left.
Preparation
- Sprinkle the chicken thighs on both sides with ¼ teaspoon of the salt and some freshly ground pepper. Let sit for about 10 minutes. After 10 minutes, sprinkle evenly with the thyme and lemon zest.
- Place the chicken in the air fryer basket, and slide the basket into the air fryer. Select Roast, and set the temperature to 375°F and time to 25 minutes. Press Start/Stop.
- While the chicken is cooking, toss the sweet potato and green beans with the remaining ½ teaspoon salt and the olive oil.
- With 10 minutes left of cooking time, flip the thighs and move them to one side of the basket. Add the vegetables in an even layer in the space next to the chicken. Increase the temperature to 400°F, and replace the basket to continue cooking.
- The chicken is done when a thermometer inserted into the thickest part of the thigh reads 165°F. Serve with the vegetables.
