Make delicious, crispy chicken thighs and tender vegetables right in your air fryer. This recipe gives you that satisfying crunch without the deep-fry mess, perfect for a weeknight meal that tastes like a Sunday treat.
Author:Chloe Thompson
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Dish
Method:Air Frying
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound mixed vegetables (like broccoli florets, chopped carrots, and bell peppers)
Cooking spray
Instructions
Pat the chicken thighs completely dry with paper towels. This step is key for crispy skin.
In a small bowl, mix together the smoked paprika, garlic powder, oregano, salt, and pepper.
Rub the olive oil over the chicken thighs. Then, generously sprinkle and rub the spice mixture all over the chicken, making sure to coat the skin well.
Toss your mixed vegetables in a separate bowl with a light spray of cooking spray and a pinch of salt and pepper.
Preheat your air fryer to 380°F (195°C).
Place the seasoned chicken thighs skin-side up in the air fryer basket in a single layer. Do not overcrowd the basket.
Air fry the chicken for 15 minutes.
Carefully open the air fryer and add the seasoned vegetables around the chicken thighs.
Continue to air fry for another 8 to 12 minutes, or until the chicken skin is deeply golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes before serving with the roasted vegetables. Enjoy that Sunday Flavor!
Notes
For extra crispiness, you can lightly dust the chicken skin with a teaspoon of cornstarch along with the spices.
Adjust cooking time based on the thickness of your chicken thighs.
Use firm vegetables that hold up well to air frying, like potatoes (cut small), Brussels sprouts, or zucchini.