Air Fried Chicken Potatoes with Sun-Dried Tomato

Prep time: 15 minutes | Cook time: 25 minutes | Serves 2

2 teaspoons minced fresh oregano, divided

2 teaspoons minced fresh thyme, divided

2 teaspoons extra-virgin olive oil, plus extra as needed

1 pound (454 g) fingerling potatoes, unpeeled

2 (12-ounce / 340-g) bone-in split chicken breasts, trimmed

1 garlic clove, minced

¼ cup oil-packed sun-dried tomatoes, patted dry and chopped

1½ tablespoons red wine vinegar

1 tablespoon capers, rinsed and minced

1 small shallot, minced

Salt and ground black pepper, to taste

1. Combine 1 teaspoon of oregano, 1 teaspoon of thyme, ¼ teaspoon of salt, ¼ teaspoon of ground black pepper, 1 teaspoons of olive oil in a large bowl. Add the potatoes and toss to coat well.
2. Combine the chicken with remaining thyme, oregano, and olive oil. Sprinkle with garlic, salt, and pepper. Toss to coat well.
3. Place the potatoes in the basket, then arrange the chicken on top of the potatoes.
4. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 350ºF (180ºC) and set time to 25 minutes.
5. Flip the chicken and potatoes halfway through.
6. When cooking is complete, the internal temperature of the chicken should reach at least 165ºF (74ºC) and the potatoes should be wilted.
7. Meanwhile, combine the sun-dried tomatoes, vinegar, capers, and shallot in a separate large bowl. Sprinkle with salt and ground black pepper. Toss to mix well.
8. Remove the chicken and potatoes from the oven and allow to cool for 10 minutes. Serve with the sun-dried tomato mix.