Roasted Chicken Breasts and Fingerling Potatoes with Sun-Dried Tomato Relish

🍳 MAKE IT

🛠️ Tools: air fryer, paper towels, small chopper or food processor (optional), aluminum foil, serving platter

1. Toss the fingerling potatoes with 1 tsp olive oil, 1 tsp minced thyme, 1 tsp minced oregano, 1 minced garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper until coated.
2. Transfer the coated potatoes to the air fryer basket.
3. Pat the chicken breasts dry with paper towels.
4. Rub 1 tsp olive oil onto the chicken breasts and season with salt and black pepper to your preference.
5. Sprinkle 1 tsp thyme and 1 tsp oregano over the chicken breasts.
6. Arrange the chicken breasts skin-side down on top of the potatoes in the air fryer basket, spaced evenly apart.
7. Place the basket into the air fryer and set the temperature to 350°F.
8. Cook until the potatoes are tender and the chicken is cooked through, flipping and rotating halfway through cooking, 20 to 25 minutes, until the chicken registers 160°F.
9. Transfer the chicken and potatoes to a serving platter and tent with aluminum foil.
10. Rest the chicken and potatoes for 5 minutes.
11. Pour off and reserve the juices from the air fryer, keeping 1 1/2 tbsp juices and adding olive oil if needed to make up the amount.
12. Combine the sun-dried tomatoes, shallot, red wine vinegar, capers, 1/8 tsp salt, 1/8 tsp black pepper, and the reserved air fryer juices until mixed.
13. Serve the chicken and potatoes with the sun-dried tomato relish.