Description
A harmonious blend of juicy chicken and crispy potatoes, this air fryer recipe transforms simple ingredients into a golden-brown, one-basket meal with minimal effort. Perfect for quick weeknight dinners, it balances savory textures and flavors for a crowd-pleasing dish.
Ingredients
4 bone-in, skin-on chicken thighs or drumsticks
2 lbs russet potatoes, peeled and cut into 1-inch cubes
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp dried rosemary or thyme
1/2 tsp salt
1/2 tsp black pepper
Instructions
Preheat air fryer to 400°F (205°C)
In a large bowl, toss chicken and potatoes with olive oil, garlic powder, paprika, salt, pepper, and herbs
Place chicken in the bottom of the air fryer basket to brown skin side down
Cook for 10 minutes without flipping
Flip chicken and add potatoes to the basket
Cook for 10-15 minutes more, flipping halfway through, until chicken is golden and potatoes are crispy
Notes
Use a meat thermometer to ensure chicken reaches 165°F (74°C).
For extra crispiness, preheat the air fryer for 2-3 minutes before adding ingredients.
Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken piece + 1/4 potato portion
- Calories: 450
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg