Chicken and potatoes are roasted in the air fryer

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.


  1. 1 pound (450 grammes) of halved baby potatoes
  2. 4 bone-in, skin-on chicken thighs
  3. Two tsp olive oil
  4. one tsp powdered garlic
  5. One tsp of smoky paprika
  6. A single tsp of dried thyme
  7. To taste, add salt and pepper.
  8. Chopped fresh parsley (for garnish)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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!



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