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Crispy air fryer chicken and potatoes served on a plate

Air Fryer Chicken and Potatoes

A simple and delicious recipe for juicy chicken and crispy potatoes made effortlessly in an air fryer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs or breasts
  • 1 pound small potatoes, cut in halves or quarters
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme or rosemary Choose one or use a combination.
Optional Garnish
  • 1 squeeze lemon For serving
  • 1/4 cup chopped parsley For serving

Method
 

Preparation
  1. Pat the chicken dry with a paper towel. Place chicken and potatoes in a bowl.
  2. Add olive oil, salt, pepper, garlic powder, paprika, and thyme. Toss until chicken and potatoes are coated.
Cooking
  1. Preheat the air fryer to 380°F (about 190°C) for 3 minutes if your model needs preheating.
  2. Arrange potatoes in the air fryer basket first, then add chicken on top so air circulates.
  3. Cook for 18 to 20 minutes, shaking the basket and turning the chicken once at about 10 minutes. Cook until the chicken reaches 165°F and potatoes are golden and tender.
  4. If you want extra crisp, increase temperature to 400°F for 2 to 3 minutes at the end.
  5. Let rest for 3 to 5 minutes, then serve with lemon or parsley.

Notes

Cut potatoes into even pieces for uniform cooking. Don't crowd the basket to allow proper air circulation. Check the internal temperature of chicken for safety.