Air Fryer Paprika Chicken and Potatoes
The air fryer is perfect for making chicken with skin that gets as crispy as if it were deep-fried. Throwing potatoes in at the same time makes this a complete meal that's done in about 30 minutes. The only real rule is not to overcrowd the basket.
Ingredients
- 8 bone-in skin-on chicken thighs (about 2.5-3 lbs)
- 1.5 lbs Yukon Gold potatoes cut into 1-inch chunks
- 2 tablespoons avocado oil
- 2 teaspoons sweet paprika
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 1/2 teaspoons Diamond Crystal Kosher Salt
- 1 teaspoon black pepper
Instructions
- In a large bowl, toss the chicken thighs and potato chunks with the avocado oil and all the seasonings until evenly coated.
- Preheat the air fryer to 400°F.
- Place the seasoned chicken and potatoes in a single layer in the air fryer basket.
- Cook at 400°F for 20-25 minutes, flipping halfway through.
- The chicken is done when the skin is golden brown and internal temperature reaches 165°F.
- Let the chicken and potatoes rest for 5 minutes before serving.
Notes
Work in batches if needed - do not overcrowd the air fryer basket as this will prevent proper crisping.