I always recommend this chicken thighs and potatoes recipe for a full meal in minutes. It cooks in under 30 minutes and turns out perfectly crisp every time.
Combine the seasonings in a small bowl. Set aside.
Wash and dice your potatoes into 1 inch sized cubes. Place into a large mixing bowl.
Add in 2 tablespoons of the seasoning blend, 2 tablespoons of olive oil, and the minced garlic.
Toss together until well coated.
Place the potatoes into the air fryer basket.
Add the chicken thighs to the same bowl and top with the remaining seasonings and olive oil. Mix well to coat all sides.
Place the chicken thighs, skin side up, on top of the potatoes.
Air fry at 360 degrees F for 25 minutes. Flip the chicken over so that it is skin side down at the 15 minute mark. During this time, shake the potatoes around a little bit as well.
Serve warm and enjoy.
Notes
Substitution: Use boneless chicken thighs instead of bone-in chicken. Adjust cooking time, removing boneless thighs 2-4 minutes sooner than potatoes as they cook faster.
Potato Varieties: Different varieties like medley/new, fingerling, red, yellow, russet, or sweet potatoes can be used.
Safe Temperature: Ensure chicken reaches internal temperature of 165°F for safe consumption.
Reheating: Reheat leftovers in air fryer at 350°F for 3-8 minutes, depending on size of chicken thighs.
Storage: Store leftovers in airtight container in fridge for 3-5 days. Reheat before serving.