Description
This Air Fryer Paprika Chicken recipe features juicy chicken thighs perfectly seasoned with smoked paprika, red pepper flakes, and fresh herbs, paired with golden, crispy yellow potatoes. The air fryer method ensures a quick, flavorful dinner with minimal cleanup and maximum deliciousness.
Ingredients
Scale
Chicken
- 6 Chicken thighs
- 1 tsp Heaping smoked paprika
- 1 tsp Red pepper flakes
- 1 tsp Dried parsley
- 0.5 tsp Fresh thyme
- 0.5 tsp Garlic powder
- 5 Garlic cloves, minced
- 1 Lemon’s juice (about 1/4 cup)
- 1 tbsp Olive oil
- 1 tbsp Avocado oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Potatoes
- 3 Yellow potatoes
- 1 tbsp Avocado oil
- Garlic salt, to taste
- 0.5 tsp Fresh thyme leaves
Instructions
- Season the chicken: In a bowl, combine the chicken thighs with lemon juice, smoked paprika, red pepper flakes, dried parsley, fresh thyme, garlic powder, minced garlic, olive oil, avocado oil, salt, and black pepper. Mix well to coat all pieces evenly and let the flavors meld.
- Prepare the potatoes: Peel the yellow potatoes and cut them into chunks or quarters, ensuring uniform size for even cooking.
- Season the potatoes: Place the cut potatoes at the bottom of the air fryer basket. Drizzle with avocado oil, sprinkle garlic salt to taste, and add fresh thyme leaves. Toss gently to coat the potatoes evenly.
- Arrange chicken and potatoes: Lay the marinated chicken thighs on top of the potatoes in the air fryer basket, placing the skin side down to start cooking.
- First air fry cycle: Air fry at 375°F (190°C) for 20 minutes to cook the chicken through and start crisping the skin and potatoes.
- Flip and continue cooking: Flip the chicken pieces so the skin side is facing up. Continue air frying at 360°F (182°C) for an additional 10 minutes to crisp the skin nicely.
- Crisp the potatoes (optional): Remove the chicken from the basket. If you want extra crispy potatoes, return them to the air fryer and cook at 400°F (204°C) for 5 to 7 minutes until they develop a golden crust.
Notes
- Marinate the chicken for at least 30 minutes if time allows for deeper flavor infusion.
- Use a meat thermometer to ensure chicken thighs reach an internal temperature of 165°F (74°C).
- Adjust the seasoning and spice level by varying the amount of red pepper flakes according to your taste.
- If potatoes stick to the basket, gently shake or toss halfway through cooking for even crisping.
- Leftover chicken and potatoes can be refrigerated for up to 3 days and reheated in the air fryer for best texture.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 105 mg
