Chicken and potatoes are roasted in the air fryer
Using an air fryer to roast chicken and potatoes is a fantastic way to prepare a satisfying supper with little effort. The meal has a crispy outside and a soft, juicy within thanks to the heated air circulated by the air fryer. Here’s a quick and easy method to use your air fryer to cook a full meal of chicken and potatoes.
Ingredients:
- 1 pound (450 grammes) of halved baby potatoes
- 4 bone-in, skin-on chicken thighs
- Two tsp olive oil
- one tsp powdered garlic
- One tsp of smoky paprika
- A single tsp of dried thyme
- To taste, add salt and pepper.
- Chopped fresh parsley (for garnish)
Directions:
- Prepare the Potatoes and Chicken: Using paper towels, pat the chicken thighs dry to eliminate any extra moisture. This contributes to skin that is crispy.
- The baby potatoes should be cut in half and combined with 1 tablespoon of olive oil, 1/2 teaspoon each of garlic powder, smoky paprika, and dried thyme, as well as salt and pepper to taste, in a big bowl. Put aside.
- Put some seasoning to the chicken.
The remaining olive oil, dried thyme, smoked paprika, garlic powder, and salt and pepper should all be combined in a different bowl. Make sure the chicken thighs are thoroughly coated by rubbing them with this mixture. - preheat the air fryer.
For three to five minutes, preheat your air fryer to 380°F (193°C). To ensure that the chicken and potatoes are cooked through, preheat. - Cook the Chicken and Potatoes: Insert the chicken thighs into the air fryer basket, skin-side down. Encircle the bird with the seasoned potatoes. To prevent crowding, you might need to cook in batches depending on how big your air fryer is.
- After cooking for ten minutes, turn the skin-side-up chicken thighs over and mix in the potatoes. Simmer for a further 10 to 15 minutes, or until the potatoes are soft and golden and the internal temperature of the chicken reaches 165°F (74°C).
- Rest and Serve: After cooking, give the chicken a few minutes to rest before cutting into it. This keeps the meat moist and tasty by allowing the liquids to re-distribute throughout the flesh.
- Serve hot, garnished with fresh parsley.
Success Advice:
- Avoid Overcrowding: An air fryer’s air circulation is essential. Make sure the potatoes and poultry are not crowded for optimal results. Cook, if needed, in batches.
- Size Matters: To guarantee consistent cooking, try cutting the potatoes into uniform pieces. Similar to this, using chicken thighs that are quite similar in size aids in their consistent cooking.
- Checking for Doneness: Take an internal temperature reading of the chicken with a meat thermometer. When the internal temperature of chicken hits 165°F (74°C), it is safe to eat.
This recipe for air fryer chicken and potatoes is a simple and quick method to make a filling dinner with a delicious blend of flavours and textures. Savour the ease of cooking a tasty one-pot dinner that requires little cleanup!
Equipment: