Instructions

Preheat the air fryer to 400 F for 3 minutes.

While it heats, finely zest the lemon into a medium bowl, then halve it on the cutting board and squeeze one half's juice into the bowl.

Mince all the garlic on the board, scrape two-thirds into the bowl, and leave the rest on the board for the sauce.

Stir olive oil, oregano, paprika, salt, and pepper into the bowl to make a loose, brick-red lemony herb paste.

Pat the chicken thighs dry with paper towels and turn them in the paste with tongs until every surface is evenly coated.

Lay the thighs smooth side down in a single layer in the hot basket and air fry for 7 minutes until the edges turn opaque and golden.

While the chicken cooks, drain the artichokes by lifting them from the jar with a fork, then finely chop them with the dill.

Scrape the artichokes, dill, and reserved garlic into a small serving bowl and stir in the yogurt, the remaining lemon half's juice, and salt.

Flip the thighs and air fry 6 to 7 more minutes until deeply golden at the edges and the thickest part reads 175 F.

Move the chicken to two dinner plates to rest, then tip the broccoli into the empty basket, drizzle with oil, sprinkle with salt, and shake to coat.

Air fry the broccoli for 6 to 8 minutes, shaking once halfway, until tender-crisp with charred, crackly floret tips.

Pile the broccoli beside the chicken, spoon the artichoke sauce over the thighs, and scatter the feta on top.

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Air Fryer Greek Chicken Thighs with Broccoli & Lemon-Dill Artichoke Sauce