Air-Fryer Roasted Bone-In Chicken Breasts and Fingerling Potatoes with Sun-Dried Tomato Relish
By America's Test KitchenPublished on February 14, 2020
Time
40 minutes (20 minutes cook time)
Yield
Serves 2
Ingredients
1 pound fingerling potatoes, unpeeled2 teaspoons extra-virgin olive oil, plus extra as needed2 teaspoons minced fresh thyme or ¾ teaspoon dried2 teaspoons minced fresh oregano or ¾ teaspoon dried1 garlic clove, mincedSalt and pepper 2 (12-ounce) bone-in split chicken breasts, trimmed¼ cup oil-packed sun-dried tomatoes, patted dry and chopped fine1 small shallot, minced1½ tablespoons red wine vinegar 1 tablespoon capers, rinsed and minced
Before You Begin
Look for fingerling potatoes about 3 inches in length.
Instructions
- Toss potatoes with 1 teaspoon oil, 1 teaspoon thyme, 1 teaspoon oregano, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl to coat; transfer to air-fryer basket.
- Pat chicken dry with paper towels. Rub with remaining 1 teaspoon oil, season with salt and pepper, and sprinkle with remaining 1 teaspoon thyme and 1 teaspoon oregano. Arrange breasts skin side down on top of potatoes, spaced evenly apart, alternating ends. Place basket in air fryer and set temperature to 350 degrees. Cook until potatoes are tender and chicken registers 160 degrees, 20 to 25 minutes, flipping and rotating breasts halfway through cooking.
- Transfer chicken and potatoes to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Pour off and reserve 1½ tablespoons juices from air-fryer drawer (add extra oil as needed to equal 1½ tablespoons). Combine tomatoes, shallot, vinegar, capers, ⅛ teaspoon salt, ⅛ teaspoon pepper, and reserved chicken juices in bowl. Serve chicken and potatoes with tomato relish.
Time
40 minutes (20 minutes cook time)Yield
Serves 2Ingredients
1 pound fingerling potatoes, unpeeled
2 teaspoons extra-virgin olive oil, plus extra as needed
2 teaspoons minced fresh thyme or ¾ teaspoon dried
2 teaspoons minced fresh oregano or ¾ teaspoon dried
1 garlic clove, minced
Salt and pepper
2 (12-ounce) bone-in split chicken breasts, trimmed
¼ cup oil-packed sun-dried tomatoes, patted dry and chopped fine
1 small shallot, minced
1½ tablespoons red wine vinegar
1 tablespoon capers, rinsed and minced
Ingredients
1 pound fingerling potatoes, unpeeled
2 teaspoons extra-virgin olive oil, plus extra as needed
2 teaspoons minced fresh thyme or ¾ teaspoon dried
2 teaspoons minced fresh oregano or ¾ teaspoon dried
1 garlic clove, minced
Salt and pepper
2 (12-ounce) bone-in split chicken breasts, trimmed
¼ cup oil-packed sun-dried tomatoes, patted dry and chopped fine
1 small shallot, minced
1½ tablespoons red wine vinegar
1 tablespoon capers, rinsed and minced
Ingredients
1 pound fingerling potatoes, unpeeled
2 teaspoons extra-virgin olive oil, plus extra as needed
2 teaspoons minced fresh thyme or ¾ teaspoon dried
2 teaspoons minced fresh oregano or ¾ teaspoon dried
1 garlic clove, minced
Salt and pepper
2 (12-ounce) bone-in split chicken breasts, trimmed
¼ cup oil-packed sun-dried tomatoes, patted dry and chopped fine
1 small shallot, minced
1½ tablespoons red wine vinegar
1 tablespoon capers, rinsed and minced
Why This Recipe Works
Moving the process to the air fryer gave us crispier, less greasy results, as the circulated hot air cooked the potatoes from all sides, while the wire basket allowed excess fat to drip below. We filled the basket with quick-cooking fingerling potatoes tossed with garlic, oil, and herbs. Above this, we placed two bone-in chicken breasts—rubbed with more oil and herbs. We started the chicken skin side down to render drippings, which seasoned the potatoes, then flipped it to allow the skin to crisp. Afterward, we collected a small spoonful of drippings from the bottom of the air fryer and used it to flavor a sun-dried tomato relish, which brought savory depth to our meal.
Before You Begin
Look for fingerling potatoes about 3 inches in length.
Instructions
- Toss potatoes with 1 teaspoon oil, 1 teaspoon thyme, 1 teaspoon oregano, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl to coat; transfer to air-fryer basket.
- Pat chicken dry with paper towels. Rub with remaining 1 teaspoon oil, season with salt and pepper, and sprinkle with remaining 1 teaspoon thyme and 1 teaspoon oregano. Arrange breasts skin side down on top of potatoes, spaced evenly apart, alternating ends. Place basket in air fryer and set temperature to 350 degrees. Cook until potatoes are tender and chicken registers 160 degrees, 20 to 25 minutes, flipping and rotating breasts halfway through cooking.
- Transfer chicken and potatoes to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Pour off and reserve 1½ tablespoons juices from air-fryer drawer (add extra oil as needed to equal 1½ tablespoons). Combine tomatoes, shallot, vinegar, capers, ⅛ teaspoon salt, ⅛ teaspoon pepper, and reserved chicken juices in bowl. Serve chicken and potatoes with tomato relish.
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