Air Fryer Chicken and Potatoes

Air Fryer Chicken and Potatoes is a quick, easy, and delicious one-basket meal that combines juicy, seasoned chicken with crispy, golden potatoes. Perfect for busy weeknights or a no-fuss dinner, this dish is simple to prepare and packed with flavor.

Why You’ll Love This Recipe

This recipe is a complete meal made in the air fryer with minimal ingredients and maximum flavor. The chicken turns out tender and well-seasoned, while the potatoes become perfectly crispy on the outside and soft inside. It’s a healthier alternative to roasting or frying, with easy cleanup and fast cook time. Customizable and satisfying, this dish will become a staple in your meal rotation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts
• Baby potatoes or Yukon gold potatoes
• Olive oil or avocado oil
• Garlic powder
• Paprika
• Dried rosemary or thyme
• Onion powder
• Salt and black pepper
• Optional: lemon wedges and fresh parsley for garnish

Directions

this recipe

1. Prep the ingredients: Cut chicken into bite-sized chunks. Halve or quarter the potatoes for even cooking.
2. Season: In a bowl, toss chicken and potatoes with oil, garlic powder, paprika, onion powder, rosemary, salt, and pepper until evenly coated.
3. Preheat the air fryer: Set your air fryer to 380°F (193°C) and preheat for 3 minutes.
4. Air fry: Add chicken and potatoes to the basket in a single layer (cook in batches if needed). Air fry for 18–20 minutes, shaking the basket halfway through, until chicken is cooked through and potatoes are crispy and tender.
5. Serve: Garnish with chopped parsley and lemon wedges if desired. Serve hot.

Servings and timing

This recipe serves 3–4.
Prep time: 10 minutes
Cook time: 18–20 minutes
Total time: 30 minutes

Variations

• Spicy kick: Add cayenne pepper or chili flakes to the seasoning mix.
• Garlic herb: Use fresh minced garlic and a blend of Italian herbs for a rustic flavor.
• BBQ-style: Toss with a spoonful of BBQ sauce halfway through cooking for a sticky, smoky finish.
• Vegetable add-ins: Add bell peppers, onions, or zucchini for extra nutrients.
• Different protein: Try shrimp, sausage, or tofu instead of chicken.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the air fryer at 350°F (175°C) for 5–7 minutes or until hot and crispy again.
Microwaving is faster but may soften the texture.

FAQs

Can I use bone-in chicken?

Yes, but increase the cooking time to ensure the chicken reaches 165°F (74°C) internally.

Do I need to peel the potatoes?

No, just scrub them well. The skin helps them crisp up nicely.

Can I use sweet potatoes?

Absolutely! Sweet potatoes add a slightly sweet flavor and cook just as well.

What if my air fryer is small?

Cook in batches to avoid overcrowding and ensure even crisping.

Can I make this recipe oil-free?

Yes, but the texture may be slightly drier. Use a little broth or lemon juice to help the seasoning stick.

Should I marinate the chicken first?

Not necessary, but you can marinate it for extra flavor if desired.

Can I cook everything together?

Yes! Just make sure to cut everything into uniform sizes so it cooks evenly.

What air fryer size works best?

A 4-quart or larger air fryer works well for this recipe, especially for family portions.

Can I freeze leftovers?

Not recommended—potatoes tend to get mushy when frozen and thawed.

How do I know the chicken is done?

Use a meat thermometer—chicken is fully cooked at 165°F (74°C).

Conclusion

Air Fryer Chicken and Potatoes is a delicious, efficient way to enjoy a well-balanced, comforting meal with minimal effort. With its crispy textures and bold seasoning, this one-basket dinner proves that quick and healthy meals can be incredibly satisfying. Perfect for weeknights, meal prep, or whenever you want a hearty meal without the hassle.

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