Description
A flavorful and easy-to-make Air Fryer Paprika Chicken featuring succulent chicken thighs seasoned with smoked paprika and herbs, paired with perfectly roasted yellow potatoes. This recipe combines a crispy skin texture with tender, juicy meat, all cooked to perfection in the air fryer for a quick and healthy meal.
Ingredients
Scale
Chicken
- 6 Chicken thighs
- 1 tsp Smoked paprika (heaping)
- 1 tsp Red pepper flakes
- 1 tsp Dried parsley
- 0.5 tsp Fresh thyme
- 0.5 tsp Garlic powder
- 5 Garlic cloves, minced
- 1 Lemon's juice (1/4 cup)
- 1 tbsp Olive oil
- 1 tbsp Avocado oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Potatoes
- 3 Yellow potatoes
- 1 tbsp Avocado oil
- Garlic salt (to taste)
- 0.5 tsp Fresh thyme leaves
Instructions
- Season the chicken: In a bowl, combine the chicken thighs with lemon juice, smoked paprika, red pepper flakes, dried parsley, fresh thyme, garlic powder, minced garlic, olive oil, avocado oil, salt, and black pepper. Massage the marinade evenly into the chicken, ensuring all pieces are well-coated. Set aside to absorb the flavors.
- Prepare the potatoes: Peel the yellow potatoes and cut them into chunks or quarters depending on size for even cooking and easy eating.
- Season the potatoes: Place the cut potatoes at the bottom of the air fryer basket. Drizzle with avocado oil, sprinkle garlic salt to taste, and add fresh thyme leaves. Toss the potatoes in the basket to coat them evenly with the seasoning and oil.
- Arrange chicken on potatoes: Lay the marinated chicken thighs on top of the potatoes in the air fryer basket, positioning the skin side down to start crisping the skin during cooking.
- Air fry the chicken and potatoes: Cook at 375°F (190°C) for 20 minutes. After 20 minutes, flip the chicken pieces so the skin side is facing up, then reduce the temperature slightly to 360°F (182°C) and air fry for an additional 10 minutes to finish cooking and crisp up the skin.
- Crisp the potatoes (optional): Remove the chicken and set aside. Optionally, increase the air fryer temperature to 400°F (204°C) and return the potatoes for 5–7 minutes to develop a crispy crust for enhanced texture and flavor. Serve hot.
Notes
- Ensure chicken thighs are patted dry before marinating to help achieve crispier skin.
- You can adjust red pepper flakes quantity for preferred spice level.
- Make sure potatoes are cut evenly to cook uniformly in the air fryer.
- Flipping the chicken halfway through cooking is essential for even browning.
- Rest chicken for a few minutes after cooking to retain juices.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: thirty-five g
- Cholesterol: 110mg
