Preheat the Airfryer to 180c.
Dry the chicken thighs to that there is no excess moisture in them and chop your potatoes into big chunks.
Place the rest of your ingredients into a small mixing bowl and mix with a fork. Then brush 1/3 the mixture over the bottom of the chicken thighs and cook the chicken thighs in the Airfryer for 10 minutes at 180c.
Remove the chicken and place it skin side up on your chopping board.
Place the potatoes into the Airfryer basket, drizzle with another 1/3 of the marinade and shake the potatoes so that the marinade is well covered over the potatoes.
Brush the skin of the chicken thighs in the remaining marinade and place the chicken on top of the potatoes. Cook for 15 minutes at 180c.
Cook for a further 2 minutes at 200c to crispy the chicken and give the potatoes that truly crispy texture.
Serve with fresh herbs.