Chicken Thighs & Potatoes Delight (Air Fryer Recipe)
About This Recipe:
This dish is a hearty, comforting combo of crispy-skinned chicken thighs and golden roasted potatoes, seasoned to perfection with herbs, garlic, and olive oil. The air fryer cooks it fast while keeping everything tender on the inside and deliciously crisp on the outside. Ready in just 35–40 minutes with minimal cleanup!
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Rest Time: 5 minutes
Ingredients:
For the Chicken:
4 bone-in, skin-on chicken thighs (about 1.5–2 lbs)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon dried thyme or rosemary
½ teaspoon salt
¼ teaspoon black pepper
Optional: ½ teaspoon lemon zest for brightness
For the Potatoes:
3 medium Yukon Gold or red potatoes, diced (1-inch cubes)
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon dried Italian herbs or rosemary
Salt and pepper to taste
Optional: grated Parmesan (to toss after air frying)
Instructions:
Prep the Chicken
Pat chicken thighs dry with paper towels.
In a large bowl, mix olive oil, garlic powder, paprika, thyme, salt, pepper, and lemon zest (if using).
Rub this mixture all over the chicken thighs, including under the skin if possible.
Prep the Potatoes
In a separate bowl, toss the diced potatoes with olive oil, garlic powder, herbs, salt, and pepper.
For extra crispiness, pat the potatoes dry before seasoning.
Preheat Air Fryer
Preheat air fryer to 375°F (190°C) for 3–5 minutes.
Load the Basket
Place seasoned chicken thighs skin-side up in one half of the air fryer basket.
Add the potatoes in the other half. If your air fryer is small, cook in two batches or layer using an air fryer rack insert.
Air Fry
Cook at 375°F for 25–30 minutes total.
Flip potatoes halfway through (around 13–15 minutes).
No need to flip chicken—keeping it skin-side up ensures crispiness.
Internal temperature of chicken should reach 165°F (74°C) and skin should be golden brown and crisp.
Potatoes should be tender and browned.
Rest & Serve
Let chicken rest for 5 minutes after cooking.
Toss potatoes with Parmesan and chopped parsley (optional).
Serve everything hot with a squeeze of lemon or your favorite dipping sauce.
Storage & Reheating:
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Air fry at 350°F for 5–6 minutes, or until warmed through.
Tips:
Want it spicier? Add 1 tsp chili powder or cayenne to the chicken rub.
You can add carrots or bell peppers with the potatoes for more veggies.
Boneless thighs can be used—reduce cook time to 18–22 minutes.