Time: 45 min.
Complexity: easily
Servings: 4

An air fryer practically guarantees your chicken will have a crispy exterior and a juicy interior. Lightly seasoned with lemon zest, salt, and black pepper, these chicken thighs pair beautifully with an Italian-style salsa verde and a vibrant kale salad (which can be made ahead). The finishing touch is super-crispy panko breadcrumbs, toasted in the air fryer.

Ingredients:

Kale salad with lemon

• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon finely grated lemon zest
• A pinch of red pepper flakes
• 5 tbsp. l. olive oil
• 1 bunch kale (about 300g), tough stems trimmed and leaves thinly sliced
• 0.5 cup panko breadcrumbs
• 1 tbsp finely grated pecorino + extra for serving

Chicken thighs

• Four bone-in, skin-on chicken thighs (about 900g total)
• 2 tsp finely grated lemon zest
• 1 tbsp. l. olive oil

Salsa Verde

• 2 tsp capers
• 2 anchovy fillets in oil
• 1 clove of garlic
• 1/4 tbsp. + 2 tbsp. l. olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon finely grated lemon zest
• 1 cup fresh parsley leaves, finely chopped
• 1 cup fresh basil leaves, finely chopped
• Half a small bunch of green onions, finely chopped (about 1/4 cup chopped)
• Special equipment: 3.5-liter air fryer and a round baking dish with a diameter of 15–18 cm.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, salsa sauce, leafy cabbage, Dijon mustard, lemon juice, Anchovies, capers, green onions, basil

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Preparation:

Step 1
• Kale salad with lemon:
  
  In a large bowl, combine the lemon juice, Dijon mustard, lemon zest, red pepper flakes, 1 teaspoon salt, and a few grinds of black pepper until smooth. Gradually whisk in 3 tablespoons of olive oil until emulsified. Add the cabbage and toss. Taste and season with salt and pepper if needed. Let marinate and soften at room temperature for at least 15 minutes or up to 8 hours in the refrigerator.
Step 2
• Meanwhile, preheat the air fryer to 175°C. Mix breadcrumbsCombine the remaining 2 tablespoons olive oil, a pinch of salt, and a few grinds of pepper in a 6- to 7-inch (15- to 18-cm) baking dish. Place the dish in the air fryer basket and cook, stirring once, until the panko is golden brown, 4-6 minutes. Remove the dish from the air fryer, add the pecorino, and set aside.
Step 3
• Chicken thighs:
  
  Preheat the air fryer to 200°C (400°F). Pat the chicken dry with several paper towels (this ensures crispy skin). Rub lemon zest onto each skinless side of the thigh, season with salt and pepper. Turn the thighs over, rub olive oil into the skin, and season with salt and pepper. Place the thighs in the air fryer basket, skin side up, leaving some space between each piece. Roast until the skin is crispy and the chicken is browned on all sides, 22–25 minutes.
Step 4
• Salsa Verde:
  
  Meanwhile, on a board, finely combine the capers, anchovy fillets (if using), garlic, and a small pinch of salt. Chop with a sharp knife until the mixture forms a paste. Transfer to a small bowl and toss with olive oil, vinegar, and lemon zest. Add the parsley, basil, and green onions. Taste and season with salt and pepper if needed.
Step 5
• Before serving, toss the coleslaw thoroughly, sprinkle with toasted breadcrumbs and grated pecorino. Transfer the chicken thighs to a plate or serving platter and drizzle with salsa. Serve with the salad.

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