Air Fryer Paprika Chicken with Crispy Potatoes Recipe

Oh, you’re going to adore this Air Fryer Paprika Chicken with Crispy Potatoes Recipe! It’s one of those meals that feels fancy enough for guests but comes together in less than an hour—a real weekday game-changer. I love how the smoky paprika and fresh thyme create this fragrant, vibrant flavor that makes every bite exciting, while the air fryer magic crisps up the chicken skin and potatoes perfectly without tons of oil.

When I first tried this recipe, I was blown away by how juicy the chicken stays inside thanks to the air fryer technique, and those potatoes? Crispy on the outside, tender on the inside—a texture dream. You’ll find that this recipe works beautifully for weeknight dinners, meal prep, or even when you want something comforting but quick. Seriously, it’s become a staple in my kitchen, and I can’t wait for you to try it!

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Ingredients You’ll Need

Choosing simple, fresh ingredients is what helps this Air Fryer Paprika Chicken with Crispy Potatoes Recipe shine. Each component brings its own personality to the dish—like the tangy lemon juice balancing smoky paprika, and those golden yellow potatoes soaking up all those lovely spices.

• Chicken thighs: I prefer bone-in for extra flavor and juicy meat, plus air fryer crisps up the skin like a dream.
• Smoked paprika: This is the star spice that gives a subtle smoky warmth, so don’t skip it.
• Red pepper flakes: Adds a gentle heat; adjust to your spice tolerance.
• Dried parsley: Brings earthiness and balances the paprika nicely.
• Fresh thyme: Aromatic and fresh, it complements chicken perfectly—use both dried and fresh if you can.
• Garlic powder and fresh garlic: The double garlic punch is everything, lending savory depth.
• Lemon juice: Fresh lemon brightens and tenderizes the chicken beautifully.
• Olive oil and avocado oil: A blend for flavor and high-heat cooking—avocado oil withstands the air fryer temp well.
• Salt and black pepper: Essential for seasoning and bringing out all the other flavors.
• Yellow potatoes: These hold their shape well and crisp up fabulously, which makes them perfect.
• Garlic salt: Adds extra seasoning to the potatoes without overpowering.

Variations

I love encouraging you to make this recipe your own. Over time, I’ve played with different spice blends and cooking methods, and it’s fun to see how just small tweaks can give you entirely new flavors.

• Spice it up: Once, I swapped red pepper flakes for cayenne and paprika for regular sweet paprika; it gave a different but still delicious kick.
• Herb swap: Using rosemary instead of thyme creates a deeply fragrant profile that pairs wonderfully with potatoes.
• Potato variety: Try baby red potatoes or fingerlings if you want something a bit different in texture and size.
• For a lighter version: You can trim chicken skin or use chicken breasts, but note the cooking time and texture will be different.

How to Make Air Fryer Paprika Chicken with Crispy Potatoes Recipe

Step 1: Marinate the Chicken

This is where all the magic starts. Combine the smoked paprika, red pepper flakes, dried parsley, fresh thyme, garlic powder, minced fresh garlic, lemon juice, olive oil, avocado oil, salt, and pepper in a bowl. Give it a good whisk, then coat each chicken thigh thoroughly with this marinade. For best results, let it sit for at least 15 minutes or even up to an hour if you have time — I do this while prepping potatoes or tidying the kitchen. This step really lets the flavors seep into the meat.

Step 2: Prep and Season the Potatoes

Peel your yellow potatoes and cut them into evenly sized chunks or quarters so they cook at the same pace. Toss them in avocado oil, sprinkle garlic salt to taste, and scatter fresh thyme leaves on top. Putting these at the bottom of the air fryer basket helps them get crispy and soak up dripping chicken juices, making every bite flavorful.

Step 3: Arrange Chicken and Air Fry

Lay the marinated chicken thighs skin-side down on top of the potatoes. This positioning is key because the skin crisps up and lets fat drip down to the potatoes below. Set your air fryer to 375°F and cook for 20 minutes. Then, carefully flip the chicken skin-side up and reduce the temperature to 360°F to finish cooking for another 10 minutes. This two-step cooking gives you that perfect crispy skin without drying out the meat.

Step 4: Crisp Up the Potatoes

Once the chicken is done, remove it and optionally return the potatoes to the air fryer at 400°F for 5 to 7 minutes. This quick blast crisps up their edges beautifully, adding a caramelized crunch that’s irresistible. I swear this little extra step takes the potatoes from good to amazing.

How to Serve Air Fryer Paprika Chicken with Crispy Potatoes Recipe

Garnishes

I usually finish this dish with a sprinkling of fresh parsley or extra thyme leaves because that punch of green makes the colors pop and adds freshness. A few lemon wedges on the side are my go-to, perfect for squeezing over before each bite to brighten those rich flavors.

Side Dishes

Because the chicken and potatoes are hearty, I pair this with something light and crisp like a simple mixed green salad or steamed green beans with lemon. Sometimes, I add a quick cucumber yogurt salad on the side to balance out the smoky spices.

Creative Ways to Present

If I’m serving this for a small dinner party, I like plating each chicken thigh over a bed of crispy potatoes with a little drizzle of garlic-infused olive oil and scattered chopped fresh herbs. For a fun twist, try serving it family-style on a large rustic board — it encourages everyone to dig in together!

Make Ahead and Storage

Storing Leftovers

After dinner, I let leftovers cool to room temperature then store the chicken and potatoes separately in airtight containers in the fridge. This helps maintain their texture and makes reheating easier, especially for the potatoes which crisp up better when reheated alone.

Freezing

I’ve frozen the marinated raw chicken thighs before cooking, and it works great — just thaw overnight before air frying. Cooked leftovers freeze well too; just slightly undercook the potatoes so they don’t get mushy when reheated after freezing.

Reheating

To bring back that crispy skin and potato crunch, I pop leftovers in the air fryer or a hot oven at 375°F for about 10 minutes. This method is a game changer compared to microwaving, which tends to make everything soggy.

FAQs

Final Thoughts

This Air Fryer Paprika Chicken with Crispy Potatoes Recipe is a keeper in my house. It strikes that perfect balance between simple prep, bold flavors, and great textures—plus, the air fryer makes it all so fuss-free. I love sharing it with friends because it impresses without stress, and I hope you’ll enjoy making it just as much as I do. Give it a try, and soon it’ll be one of your go-to easy meals that everyone raves about!

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