Description
This Air Fryer Paprika Chicken recipe features tender, juicy chicken thighs seasoned with a flavorful blend of smoked paprika, red pepper flakes, fresh herbs, and garlic. Paired with crispy, golden yellow potatoes cooked beneath the chicken, this easy and healthy one-pot meal is perfect for a quick weeknight dinner or a cozy weekend treat.
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 smoked paprika, red pepper flakes, dried parsley, fresh thyme, garlic powder, minced garlic, olive oil, avocado oil, lemon juice, salt, and black pepper. Add the chicken thighs and thoroughly coat them in the marinade. Set aside to absorb the flavors.
- Prepare the potatoes: Peel the yellow potatoes and cut them into chunks or quarters, depending on size.
- Season the potatoes in the air fryer basket: Place the cut potatoes in the bottom of the air fryer basket. Drizzle with avocado oil, sprinkle garlic salt to taste, and scatter fresh thyme leaves over. Toss gently in the basket to coat the potatoes evenly.
- Arrange the chicken: Lay the marinated chicken thighs on top of the potatoes in the basket with the skin side facing down to begin cooking.
- First air fry session: Set the air fryer to 375°F and cook for 20 minutes. This allows the chicken to start cooking through and imparts smoky flavor from the paprika.
- Flip the chicken: After 20 minutes, flip the chicken thighs so the skin faces up. Reduce the temperature to 360°F and air fry for an additional 10 minutes to crisp the skin and finish cooking.
- Optional crisping for potatoes: Remove the chicken from the basket. If desired, return the potatoes alone to the air fryer at 400°F for 5–7 minutes to give them a crispy crust.
- Serve: Plate the chicken thighs alongside the golden, crispy potatoes and enjoy immediately.
Notes
- Use bone-in, skin-on chicken thighs for best flavor and moisture retention.
- Adjust red pepper flakes to taste for spiciness.
- For extra crispy chicken skin, pat skin dry before marinating.
- You can substitute yellow potatoes with red potatoes or fingerlings as preferred.
- Cooking times may vary slightly based on your air fryer model and size of chicken thighs.
- Leftover chicken and potatoes store well refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
