Remove chicken thighs from the refrigerator 30 minutes before cooking. Set aside.

Turn on the air fryer and select the “Air Crisp” function. Set the temperature to 400°F and adjust the timer to 25 minutes. Press “Start” to pre-heat the unit.

While the unit pre-heats, add the diced potatoes to a large bowl and top with one tablespoon olive oil, the dried rosemary, and garlic powder. Season with salt and black pepper, as desired, and toss to combine. Set aside.

Brush the chicken thighs with the remaining olive oil on both sides and set aside.

When the air fryer beeps and flashes “Add Food,” open the lid and place the chicken thighs inside.

Pour the seasoned potatoes in around the chicken thighs and spread into an even layer. Close the lid to start air frying.

After 12 minutes, lift the lid and carefully turn the chicken thighs and stir the potatoes so they brown evenly. Add the lemon wedges and close the lid.

Continue air frying for another 10 minutes, then check the internal temperature of the chicken thighs with an instant read meat thermometer. Remove the lemon wedges and adjust final cook time, if necessary, depending on the results.

Note: Safe cooking temperature for bone-in chicken thighs is 165°F. However, aim for 170 - 175°F for best results. Remove the chicken from the air fryer when the temperature is within this range as the internal temperature will rise several degrees while the chicken rests.

Remove chicken thighs and roasted potatoes from the air fryer. Allow the chicken to rest for 5-10 minutes. Set aside and keep warm.

Transfer the chicken thighs, roasted potatoes, and warm lemon wedges to a large serving platter. Garnish with sprigs of fresh rosemary, if desired, and serve immediately. Enjoy!