Description
This quick and easy air-fryer roasted chicken and vegetables delivers juicy chicken with crispy skin and caramelized veggies in just 10 minutes of cooking.
Ingredients
Scale
- 1 kg chicken thighs (bone-in, skin-on)
- 30 ml olive oil (2 tbsp)
- 10 g kosher salt (1½ tsp)
- 2 g black pepper (1 tsp)
- 2.5 g garlic powder (1 tsp)
- 4 g paprika (2 tsp)
- Zest of 1 lemon + 15 ml lemon juice (1 tbsp)
- 600 g mixed vegetables (about 1.3 lb)
- 15 g fresh herbs (optional, 2 tbsp chopped parsley or thyme)
Instructions
- Pat chicken thighs dry and halve baby potatoes.
- Toss mixed vegetables with olive oil and a pinch of salt.
- In a bowl, combine olive oil, kosher salt, black pepper, garlic powder, and paprika. Rub onto chicken thighs.
- Preheat the air fryer to 200°C (400°F) for 3 minutes.
- Place chicken skin-side down in the basket, arranging vegetables around it.
- Cook at 200°C (400°F) for 10 minutes, then flip chicken and shake the basket.
- Continue cooking for another 8–12 minutes until chicken is cooked through and vegetables are tender.
- Rest chicken for 5 minutes, then drizzle vegetables with lemon juice and sprinkle herbs before serving.
Notes
Ensure not to overcrowd the air fryer basket, and use an instant-read thermometer to check chicken doneness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh + ~1 cup vegetables
- Calories: 540
- Sugar: 6g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 150mg