Instructions

• Preheat the air fryer to 375°F (190°C).
• In a large bowl, toss the diced potatoes with 1 crushed garlic clove, 1 teaspoon smoked paprika, 1/4 teaspoon red chili flakes (optional), 1/2 teaspoon salt, 1/8 teaspoon ground black pepper, and 1 tablespoon olive oil until evenly coated.
• Arrange the potatoes in a single layer in the air fryer basket (do not overcrowd). Air fry for 10 minutes, shaking or flipping the potatoes once at the 5-minute mark.
• While the potatoes cook, pat the chicken pieces dry with paper towels. In the same bowl (or a clean bowl), toss the diced chicken with the remaining 3 crushed garlic cloves, 1 teaspoon smoked paprika, 1/4 teaspoon red chili flakes (optional), 1/2 teaspoon salt, 1/8 teaspoon ground black pepper, 1 tablespoon olive oil, and 1 teaspoon fresh thyme (optional) until evenly coated.
• After the potatoes have cooked 10 minutes, remove the basket. Move the potatoes to one side of the basket and add the chicken to the other side in a single layer if possible (if the basket is crowded, cook the chicken in a separate batch). Return the basket to the air fryer and cook for 10 more minutes, flipping or stirring both the chicken and potatoes once at the 5-minute mark.
• Check the chicken’s internal temperature with a meat thermometer; it must register 165°F (75°C). If it hasn’t reached 165°F, continue cooking in the air fryer in 2–3 minute increments until it does.
• Remove the chicken and potatoes from the air fryer and serve warm.