Description
A simple and flavorful air fryer chicken thigh dinner featuring crispy, juicy chicken thighs paired with roasted vegetables for a complete meal.
Ingredients
4 bone-in, skin-on chicken thighs (about 1.5 pounds)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 medium carrots, peeled and cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 small red onion, cut into wedges
1 tablespoon olive oil (for vegetables)
1/2 teaspoon salt (for vegetables)
1/4 teaspoon black pepper (for vegetables)
Instructions
Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a small bowl, combine garlic powder, smoked paprika, dried thyme, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Rub 1 tablespoon olive oil evenly over the chicken thighs.
Sprinkle the seasoning mixture evenly over both sides of the chicken thighs, pressing gently to adhere.
In a separate bowl, toss the carrots, red bell pepper, zucchini, and red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Place the seasoned chicken thighs skin-side down in the air fryer basket in a single layer.
Cook the chicken thighs for 10 minutes at 400°F (200°C).
After 10 minutes, flip the chicken thighs skin-side up and add the mixed vegetables around the chicken in the basket.
Continue cooking for an additional 15 minutes at 400°F (200°C), or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the chicken and vegetables from the air fryer and let the chicken rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes