Crispy Lemon Chicken Thighs with Feta Salad, Smashed Potatoes and Spicy Cottage Cheese Sauce

Ingredients

• 120 g Baby potatoes
• Light olive oil spray (For spraying; amount not specified)
• Salt (For boiling potatoes and seasoning; to taste)
• Black pepper (To taste for potatoes)
• 4 Skin-on, boneless chicken thighs (Per serving)
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Olive oil (For cooking)
• Lemon zest (For garnish; amount not specified)
• 7 Cherry tomatoes (Halved; source gives a range of 6–8)
• 0.25 Red onion (Thinly sliced)
• Olives (A handful, sliced; amount not specified)
• 15 g Feta (Finely crumbled)
• 0.5 Lemon juice (Juice of ½ lemon)
• Salt (For salad; to taste)
• Black pepper (For salad; to taste)
• Rocket (Amount not specified)
• 3 tbsp 0% Greek yogurt
• 2 tbsp Low-fat cottage cheese
• 1 Garlic (Small clove, grated)
• 1 Lemon juice (Juice of one whole lemon)
• 1 tbsp Paprika
• 1 tsp Chilli oil (Source writes “Tsp” without a number; interpreted as 1 tsp)
• 1 tsp Honey (Source writes “Tsp” without a number; interpreted as 1 tsp)
• Salt (For sauce; to taste)
• Water (A shot; amount not specified)

Steps

1. 1

   Bring a pot of salted water to a boil. Add the baby potatoes and boil for about 20 minutes, until fork-tender.

2. 2

   Drain the potatoes and let them steam-dry for 5 minutes.

3. 3

   Place the potatoes on a tray and gently flatten each one with the bottom of a glass.

4. 4

   Lightly spray the smashed potatoes with olive oil, then season well with salt and black pepper.

5. 5

   Air-fry the potatoes at 180°C fan for 20 minutes, until golden and crispy.

6. 6

   Pat the chicken thighs completely dry; the source emphasizes this for achieving crispy skin.

7. 7

   Season the chicken generously with salt and black pepper only.

8. 8

   Set the chicken skin-side down in a cold pan, then turn the heat to medium.

9. 9

   Cook slowly for 8–10 minutes to render the fat and crisp the skin.

10. 10

    Flip the thighs and cook for another 6–8 minutes, until fully cooked through.

11. 11

    Finish the crispy skin with fresh lemon zest.

12. 12

    Put the cherry tomatoes, red onion, olives, rocket, and crumbled feta in a bowl. Add the juice of half a lemon, salt, and black pepper, then mix the salad.

13. 13

    Put the Greek yogurt, cottage cheese, grated garlic, juice of one lemon, paprika, chilli oil, honey, salt, and a shot of water into a blender. Blend; the source does not specify a blending duration or texture.

14. 14

    Assemble the chicken, smashed potatoes, salad, and sauce for serving. The source does not give further assembly details.

Notes

The source does not specify the amount of olive oil spray, salad salt and pepper, rocket, olives, garnish zest, or sauce water, and gives only a handful/shot-style description for some items. It does not state a sauce blending time or detailed plating arrangement. The post claims over 80 g protein per serving. Four chicken thighs are explicitly listed per serving.

Nutrition per serving

• main
• high-protein
• chicken
• Mediterranean
• air-fried
• crispy
• salad
• gluten-free