I felt like making that baking pan chicken recipe again but didn’t want to use the oven (it’s 40º here this week!) and I also didn’t fancy cooking a whole chicken’s worth of pieces. So as I had two free range chicken thighs in the freezer it seemed like the perfect amount for the air fryer, and also for two people. You could use any chicken pieces, of course, but it’s important to have the skin still on. I changed the original recipe a bit, using a 50/50 mix of lemon/lime juices instead of just lemon, and I used cumin in the marinade too (that last change was actually an accident but a happy one as it turned out).  Also, I wilted the spinach before adding it to the garbanzos this time (used the microwave, just a couple of minutes on medium heat does the job).

And wow was it delicious. The chicken was super tender and the garbanzos so full of flavour. In the original recipe the chicken sits in the middle of the tray with the garbanzos around the sides, in this case the chicken was directly on top and so the beans soaked up more of the chicken juices. I don’t remember it being quite this fabulous last time. Anyhow, you’ll notice I didn’t have any red onions, so I used sweet onions instead. And I forgot to sprinkle the fresh cilantro/parsley on top afterwards (oops). Served here with some crispy baked garlic chiabatta, also done in the air fryer.

Ingredients and instructions below…
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