In a bowl, or covered dish, place the chicken thighs with the salt, lemon juice, oil, garlic and rosemary (and black pepper, if using). Mix well and chill overnight or for a few hours, minimum.

About an hour before dinner time, remove the chicken from the fridge and continue with the recipe.

Scrub and cut the potatoes in into pieces (if not organic, peel the potatoes). Put into a pot or bowl and cover with water for 5 minutes.

Rinse and dry, then put back into a dry bowl or pot, drizzle with extra virgin olive oil and toss to coat.

Put a layer of the oil coated potatoes into the bottom of the air fryer and top with the four chicken thighs.

Don't add any of the liquid marinade, but the pieces of garlic and rosemary are fine. Set for 20 minutes and allow to cook.

Check the chicken thighs, but don't do it too often as it will slow down the cooking. 

Turn the thighs and stir the potatoes after about 10 minutes.

Continue to cook, and you'll begin to smell a gorgeous aroma! You can turn the thighs over one last time and stir the potatoes so they brown evenly. 

Remove the chicken first, then sprinkle the potatoes with salt, as desired.

You can serve the dish directly onto individual plates, or put onto a serving platter with some sprigs of rosemary (this is nice if you're having company).