Air Fryer Chicken and Potatoes
This Air Fryer Chicken and Potatoes recipe delivers tender, juicy chicken and crispy, golden potatoes seasoned with garlic, smoked paprika, and fresh herbs, perfect for a quick and flavorful meal.
Servings: 4 servings
Ingredients
- 2 medium potatoes diced into 1-inch pieces
- 2 chicken breasts diced into 1-inch pieces
- 4 cloves garlic crushed – divided
- 2 teaspoons smoked paprika divided
- ½ teaspoon red chili flakes divided (optional)
- 1 teaspoon fresh thyme (optional)
- 1 teaspoon salt divided
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil divided
Instructions
- Start by washing and dicing your potatoes into 1-inch pieces. Place them in a bowl and toss with 1 tablespoon of olive oil, 2 cloves of crushed garlic, 1 teaspoon of smoked paprika, half of the salt (½ teaspoon), half of the red chili flakes if using, and half of the fresh thyme. Mix well to ensure the potatoes are evenly coated with the seasoning.
- Preheat your air fryer to 400°F (200°C) for about 5 minutes. Place the seasoned potatoes in the air fryer basket in a single layer. Cook for 10 minutes, shaking the basket halfway through to promote even cooking. This step gives the potatoes a head start to become crispy.
- While the potatoes are cooking, dice the chicken breasts into 1-inch pieces. In a separate bowl, toss the chicken with 1 tablespoon olive oil, the remaining 2 cloves of crushed garlic, 1 teaspoon smoked paprika, the rest of the salt (½ teaspoon), black pepper, the remaining red chili flakes if using, and the rest of the fresh thyme.
- After the potatoes have cooked for 10 minutes, add the diced chicken on top of the potatoes in the air fryer basket. Continue cooking for an additional 12-15 minutes, shaking the basket or stirring halfway through to ensure even cooking. The chicken should reach an internal temperature of 165°F (74°C) and the potatoes should be tender and crispy.
- Once cooked, transfer the chicken and potatoes to a serving platter. Garnish with extra fresh thyme if desired. Serve immediately with your favorite side salad or steamed vegetables for a complete meal.
Equipment
- Air Fryer
- Mixing Bowl
Notes
Make sure to dice the chicken and potatoes into uniform sizes for even cooking. Don’t overcrowd the air fryer basket; cook in batches if necessary to maintain crispiness. Shaking or stirring the basket halfway through cooking helps achieve an even golden color and prevents sticking. Use a meat thermometer to check that the chicken reaches a safe internal temperature of 165°F (74°C). For extra crispiness, increase the air fryer temperature by 10-15 degrees during the last few minutes of cooking. If you prefer, you can marinate the chicken for 30 minutes ahead of time to boost flavor. Variations include adding other vegetables like bell peppers, carrots, or zucchini; swapping smoked paprika for other spices; using different herbs; adjusting heat level; substituting protein; or adding lemon zest or juice before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the air fryer or microwave.