Directions

1. Preheat the zone 1 air fryer drawer to 180°C.
2. Combine 1 teaspoon of oregano, 1 teaspoon of thyme, 1/4 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1 teaspoons of olive oil in a large bowl. Add the potatoes and toss to coat well.
3. Combine the chicken with remaining thyme, oregano, and olive oil. Sprinkle with garlic, salt, and pepper. Toss to coat well.
4. Place the potatoes in the preheated air fryer drawer, then arrange the chicken on top of the potatoes.
5. Air fry for 25 minutes or until the internal temperature of the chicken reaches at least 76°C and the potatoes are wilted. Flip the chicken and potatoes halfway through
6. Meanwhile, combine the sun-dried tomatoes, vinegar, capers, and shallot in a separate large bowl. Sprinkle with salt and ground black pepper. Toss to mix well.
7. Remove the chicken and potatoes from the air fryer and allow to cool for 10 minutes. Serve with the sun- dried tomato mix.