Air Fryer Chicken and Potatoes
This one-pan Air Fryer Chicken and Potatoes recipe brings together bone-in chicken thighs and tender roasted potatoes in a single basket.
By layering the seasoned chicken directly over the potatoes, the potatoes absorb the savory flavors and juices as they roast.
Flipping the chicken halfway through ensures the skin gets beautifully golden and crispy. It is a straightforward method that delivers a satisfying main dish and side with minimal cleanup.
Why This Recipe Works
- Simple ingredients
- Crispy skin and tender meat
- Easy cleanup
- Cooks together in one basket
Air Fryer Chicken and Potatoes
4
servings10
minutes45
minutes1
hourTender roasted potatoes and crispy, seasoned bone-in chicken thighs cooked together in one air fryer basket for a simple and flavorful meal.
Ingredients
1.5 lbs potatoes
4 large bone-in chicken thighs
2 Tablespoons olive oil, divided
1 Tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
Salt to taste
Black pepper to taste
Directions
- Preheat the air fryer to 365°F for 5 minutes.
- Wash and cut the potatoes into bite-sized pieces.
- In a small bowl, combine the smoked paprika, ground cumin, oregano, parsley, garlic powder, onion powder, salt, and black pepper to create a spice blend.
- Drizzle 1 Tablespoon of olive oil over the potatoes and toss with half of the spice blend until coated.
- Transfer the seasoned potatoes into the air fryer basket in a single layer.
- Coat the chicken thighs with the remaining 1 Tablespoon of olive oil and the rest of the spice blend.
- Place the seasoned chicken thighs on top of the potatoes, skin side down.
- Air fry at 365°F for 20 minutes.
- Remove the basket, stir the potatoes so they cook evenly, and flip the chicken thighs skin side up.
- Cook for another 20 to 25 minutes.
- Remove the chicken and verify that the thickest part reaches 165°F before serving, as carryover cooking can vary.
Recipe Video
Notes
- Cooking time will vary depending on the thickness of the potatoes and the size of the chicken thighs.
Keep the potatoes in a single layer as much as possible to help them roast evenly.
Why This Technique Works
Cooking the chicken thighs directly on top of the potatoes allows the savory juices and spices to drip down, naturally flavoring the potatoes as they roast. Flipping the chicken halfway through ensures the skin gets crispy while the meat remains juicy, and stirring the potatoes prevents them from cooking unevenly on one side
