Air Fryer Chicken Thighs and Potatoes

cooked chicken thigh and roasted potatoes with a green salad.

5 from 1 vote

Air Fryer Chicken Thighs and Potatoes

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.

Prep Time10

Cook Time25

Total Time35

Course: dinner

Cuisine: American

Servings: servings

Calories: 394kcal

Author: Nicole Durham

Cost: Recipe $7.86 / Serving $1.57

Equipment

Ingredients

1 teaspoon Italian seasoning ($0.08)
1 teaspoon onion powder ($0.08)
½ teaspoon dried rosemary ($0.04)
½ teaspoon paprika ($0.04)
½ teaspoon salt ($0.01)
½ teaspoon ground black pepper ($0.09)
1 pound red or yellow potatoes, diced ($1.10)
3 tablespoons olive oil, divided ($0.42)
2 tablespoons garlic, minced ($0.40)
5 bone-in, skin-on chicken thighs ($5.60)

US Customary - Metric

Instructions

Seasoning. In a small bowl, mix together the Italian seasoning, onion powder, rosemary, paprika, salt, and black pepper.
Potatoes. Add the diced potatoes to a large bowl. Toss with 2 tablespoons of the seasoning mix, 2 tablespoons of olive oil, and the minced garlic until evenly coated. Transfer to the air fryer basket.
Chicken. Add the chicken thighs to the same bowl and coat with the remaining seasoning and olive oil.
Assemble. Place the chicken thighs on top of the potatoes, skin side up.
Air Fry. Air fry at 360°F for 25 minutes, flipping the chicken skin side down at the 15 minute mark and shaking the potatoes lightly.
Serve. Serve warm.

Notes

Doneness. Chicken is fully cooked when it reaches an internal temperature of 165°F.
Boneless Option. Boneless thighs can be used. Remove them 2 to 4 minutes earlier than the potatoes.
Potatoes. Red, yellow, fingerling, russet, or sweet potatoes all work.
Storage. Refrigerate leftovers in an airtight container for 3 to 5 days.
Reheating. Reheat in the air fryer at 350°F for 3 to 8 minutes, depending on size.

Nutrition