Air Fryer Chicken Thighs with Salsa Verde and Lemony Kale Salad

Ingredients

• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon finely grated zest
• Pinch crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 5 tablespoons olive oil
• 1 bunch curly kale (about 10 ounces), woody stems removed and leaves very thinly sliced
• 1/2 cup panko
• 1 tablespoon finely grated Pecorino Romano, plus more for serving
• Four bone-in skin-on chicken thighs (about 2 pounds total)
• 2 teaspoons finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• 2 teaspoons capers
• 2 oil-packed anchovy filets (optional)
• 1 clove garlic
• Kosher salt
• 1/4 cup plus 2 tablespoons olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon finely grated lemon zest
• 1 cup fresh parsley leaves, finely chopped
• 1 cup fresh basil leaves, finely chopped
• 1/2 small bunch chives, finely chopped (about 1/4 cup chopped)

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