Air Fryer Paprika Chicken with Crispy Potatoes Recipe

I’m so excited to share this Air Fryer Paprika Chicken with Crispy Potatoes Recipe because it’s one of those go-to dinners that feels like a special treat but comes together so quickly. The combination of smoky paprika and a hint of heat from red pepper flakes gives the chicken this amazing depth of flavor, while the crispy potatoes underneath soak up all those delicious juices. It’s a simple, no-fuss meal that still tastes like you spent a lot of time in the kitchen.

When I first tried this recipe, I was amazed at how perfectly everything cooked in the air fryer – juicy chicken with a golden crust and potatoes that get crunchy on the outside and tender inside. This Air Fryer Paprika Chicken with Crispy Potatoes Recipe works so well for busy weeknights or even a casual weekend dinner when you want something satisfying without turning on every burner. Trust me, once you try it, you’ll find yourself making it all the time!

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Ingredients You’ll Need

All the ingredients come together beautifully to create a meal packed with flavor and texture. Here’s a quick rundown of what you’ll want to keep on hand, along with a few tips I’ve learned for selecting the best versions.

• Chicken thighs: I use skin-on thighs because they stay juicy and the skin crisps up so nicely in the air fryer.
• Smoked paprika: This is the star spice that gives a deep smoky flavor—don’t skip it!
• Red pepper flakes: Adds a subtle heat, and you can adjust the amount based on how spicy you like it.
• Dried parsley: Brings a fresh herb note without overpowering the paprika.
• Fresh thyme: I love using fresh thyme leaves for a bright, earthy aroma that pairs perfectly here.
• Garlic powder & cloves: Double garlic for maximum flavor—I mince fresh garlic cloves and sprinkle garlic powder too.
• Lemon juice: Freshly squeezed lemon juice is essential for a nice tang that brightens the whole dish.
• Olive oil & avocado oil: A mix of oils helps with browning and keeps the chicken moist.
• Salt & black pepper: Simple seasonings that enhance all the other flavors.
• Yellow potatoes: These hold up well in the air fryer and get wonderfully crispy on the outside.
• Garlic salt: I use this on the potatoes to add a hit of garlicky goodness without extra effort.

Variations

I love how versatile this Air Fryer Paprika Chicken with Crispy Potatoes Recipe is. You can easily tweak it to suit your taste or dietary needs without losing that incredible flavor and texture.

• Spice level: If you prefer less heat, cut back on the red pepper flakes or leave them out entirely—still delicious!
• Herbs: Swap fresh thyme for rosemary or oregano if that’s what you have on hand—each herb brings its own unique twist.
• Vegetables: Try adding sliced bell peppers or carrots to the potatoes for more color and nutrition.
• Chicken cuts: Boneless thighs or even chicken breasts can be used. Just watch the cooking time to avoid drying out.

How to Make Air Fryer Paprika Chicken with Crispy Potatoes Recipe

Step 1: Marinate the Chicken

Start by seasoning your chicken thighs with lemon juice, smoked paprika, red pepper flakes, dried parsley, fresh thyme leaves, garlic powder, minced garlic, olive oil, and avocado oil. I like to mix everything in a bowl then toss the chicken in to coat evenly. Letting the chicken marinate, even for just 10 minutes while you prep the potatoes, really helps the flavors penetrate the meat. If you have more time, an hour in the fridge only makes it better!

Step 2: Prep the Potatoes

Peel your yellow potatoes and cut them into chunks or quarters so they cook evenly. Toss these in the bottom of your air fryer basket with avocado oil, garlic salt, and fresh thyme leaves. Give everything a good toss to ensure each piece is well coated in oil and seasoning—this is key to getting that perfect crispy crust.

Step 3: Layer and Cook

Place the marinated chicken thighs skin side down over the potatoes. This layering means the potatoes absorb all those tasty chicken drippings as everything cooks. Set your air fryer to 375°F and cook for 20 minutes. Then flip the chicken skin side up and lower the temperature to 360°F for another 10 minutes so the skin crisps to golden perfection.

Step 4: Crisp the Potatoes

Once the chicken is done, remove it from the basket and set aside. For extra crispy potatoes, pop them back in the air fryer at 400°F for 5 to 7 minutes—this little finishing step makes a big difference and it’s one of my secret tricks to perfect texture.

How to Serve Air Fryer Paprika Chicken with Crispy Potatoes Recipe

Garnishes

I usually finish this dish with a sprinkle of fresh chopped parsley or extra thyme leaves for a pop of color and freshness. A few lemon wedges on the side not only look pretty but give your guests the option to brighten their plates with a squeeze of citrus.

Side Dishes

Since the chicken and potatoes are pretty hearty, I like pairing this meal with a simple green salad with vinaigrette or steamed green beans tossed with a bit of garlic and lemon. Roasted Brussels sprouts or a crunchy coleslaw also balance the meal nicely if you’re looking to add more veggies on the side.

Creative Ways to Present

For special occasions, I’ve served this on a rustic wooden board with the potatoes piled high and chicken thighs arranged for easy grabbing. Drizzling a little garlic lemon aioli on the side really impresses guests—plus it’s an easy homemade sauce you can whip up while the chicken cooks.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and try to enjoy them within 3 days. The chicken stays surprisingly juicy, and the potatoes maintain some crispness if reheated properly. Leaving the chicken separate from the potatoes helps prevent sogginess.

Freezing

You can freeze the chicken and potatoes separately in freezer-safe containers. I usually wrap them tightly or use freezer bags to avoid freezer burn. When thawed and reheated, the texture is almost as good as fresh, especially if you crisp the potatoes up again in the air fryer.

Reheating

To reheat, I pop the leftovers back into the air fryer at 350°F for about 8 minutes. This helps bring back that crispy skin and crunchy potato edges much better than a microwave. Just watch closely so nothing dries out.

FAQs

Final Thoughts

This Air Fryer Paprika Chicken with Crispy Potatoes Recipe has quickly become a favorite in my household because it’s effortless yet packed with flavor and texture. Whether you’re new to air frying or a seasoned pro, this recipe’s clear steps and adaptable nature make it easy to nail every time. I can’t wait for you to try it—you’ll be making it again and again, just like me!

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