Air Fryer Chicken Thighs and Vegetables

Name: Air Fryer Chicken Thighs and Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb Potato; 1 Bell Pepper; 1 Zucchini; 2 tbsp Olive Oil; 2 tsp Garlic Powder; 2 tsp Paprika; 1½ tsp Salt; ½ tsp Black Pepper; 1½ lb Chicken Thigh

By Eatpace

Garlic-paprika chicken thighs cook alongside potatoes and colorful vegetables in the air fryer. Two batches make enough for four without crowding the basket.

Total: 50 min; 10 prep · 40 cook
Serves: 4; Scale it below
Calories: 378; kcal per serving
Protein: 36g; per serving

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Air-fried chicken thighs with browned potatoes, bell pepper and zucchini on a plate.

50 min

Ingredients

9 ingredients

4 servings

1 lb Potato, cut into 1/2-inch cubes
1 Bell Pepper, cut into 1-inch pieces
1 Zucchini, cut into 1-inch pieces
2 tbsp Olive Oil
2 tsp Garlic Powder
2 tsp Paprika
1½ tsp Salt
½ tsp Black Pepper
1½ lb Chicken Thigh, trimmed (Boneless, skinless)

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Nutrition per serving

Estimated

378 kcal

Protein: 36 g
Carbs: 27 g
Fat: 14 g
Fiber: 4 g

By EatpaceHow we write and check our recipes

Method

7 steps 10 min prep · 40 min cook

Prep

Step 1. Toss Potato, Bell Pepper and Zucchini in a bowl with half the Olive Oil, half the Garlic Powder, half the Paprika, half the Salt and half the Black Pepper.
Step 2. Toss Chicken Thigh in a separate bowl with the rest of the Olive Oil, Garlic Powder, Paprika, Salt and Black Pepper.

Cook

Step 3. Heat a large air fryer to 400°F (200°C). Spread half the potato in the basket and cook until beginning to soften, about 8 minutes.
Step 4. Shake the basket, then add half the chicken in a single layer. Cook until the chicken begins to brown, about 7 minutes.
Step 5. Turn the chicken and add half the pepper and zucchini around it. Cook until the chicken is cooked through and the vegetables are tender, about 7 minutes; transfer to a clean plate and cover.
Step 6. Repeat with the remaining potato, chicken and vegetables, adding them in the same stages. Cook until the potato is tender and the chicken is cooked through, about 22 minutes total.

Finish & serve

Step 7. Divide the chicken and vegetables among plates and serve.

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Tips

Good to know

Check the thickest part of each chicken thigh with a thermometer; it should reach 165°F.

Swap it

Use yellow squash in place of the zucchini if that's what you have.

Leftovers

Refrigerate leftovers within two hours and reheat until the chicken reaches 165°F.

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