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

Set the air fryer temperature to 400°F/200°C and adjust the timer to 25 minutes. Press “Start” to pre-heat the unit.

While the air fryer pre-heats, add the diced potatoes to a large bowl and add one tablespoon of olive oil, 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 has finished preheating, place the chicken thighs into the basket and spread the seasoned potatoes around the chicken in an even layer. Place into the unit.

After 12 minutes, carefully turn the chicken thighs and stir the potatoes so they brown evenly. Add the lemon wedges and return the basket to the unit.

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

Remove the 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!