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Air Fryer Greek-Style Chicken and Artichokes

Serves: 5
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Our Air-Fryer Greek-Style Chicken and Artichoke recipe checks all the boxes for a quick, healthy and delicious meal. Marinated chicken thighs are roasted in the air-fryer until golden brown with convenient, antioxidant-rich artichoke hearts. Paired with a bright Greek-style main course salad, this 30-minute recipe is perfect for lunch or dinner.


  • 1 Pkg Bell & Evans Boneless Skin-On Chicken Thighs
  • 1/2 cup Olive oil
  • 1/4 cup Red wine vinegar
  • 1 clove Garlic, minced
  • 2 tsp Chopped fresh oregano
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 (12-oz) jar Marinated quartered artichoke hearts, drained
  • 1 English cucumber, cut into 1/4-inch rounds
  • 3 cups Cherry tomatoes, halved
  • 1 (8-oz) block Feta cheese, cut into 1/2-inch cubes
  • 1/2 cup Pitted kalamata olives
  • 1/2 small Red onion, thinly sliced
  • 2 TB Chopped fresh mint
  • Lemon wedges, for serving


  1. Whisk the oil, vinegar, garlic, oregano, mustard, salt and pepper together in a medium bowl to form a vinaigrette. Reserve 1/4 cup of vinaigrette for serving with salad.
  2. Open chicken tray and pour remaining vinaigrette over chicken. Massage vinaigrette into chicken to cover completely. Marinate at room temperature for 30 minutes, or refrigerate several hours or overnight.
  3. Preheat the air-fryer to 380°F. Spray the inside of the air-fryer basket with nonstick cooking spray. Place the chicken, skin-side-up, in the air-fryer basket. Cook until light golden-brown, about 10 minutes. Scatter the artichokes around the chicken. Continue to cook until the internal temperature reaches 165°F, and artichokes are fully heated through, about 3-5 minutes. Allow the chicken to rest for 5 minutes.

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