Ingredients for - Air Fryer Chicken Thighs and Potatoes

1. Ground paprika 1 tablespoon
2. Granulated garlic 1 teaspoon
3. Onion Powder 1 teaspoon
4. Greek seasoning (such as Cavender's®) 1 teaspoon
5. Goya Sazonador Total 1 teaspoon
6. Bone-in, skin on chicken thighs 2 pounds
7. Water ¼ cup
8. Olive oil, divided 6 tablespoons
9. Vinegar 1 tablespoon
10. Salt and ground black pepper to taste 1 tablespoon
11. Baby red potatoes, cut into 1-inch cubes ½ pound

How to cook deliciously - Air Fryer Chicken Thighs and Potatoes

1 . Stage

Mix paprika, garlic, onion powder, Greek seasoning, sazonador total, salt, and pepper in a small bowl. Reserve 1 tablespoon seasoning in a small bowl; cover and set aside until needed for the potatoes.

2 . Stage

Place remaining seasoning in a 1-gallon resealable bag with water, 4 tablespoons olive oil, and vinegar. Add chicken thighs; massage to coat with seasoning, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.

3 . Stage

Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.

4 . Stage

Meanwhile, place 1 tablespoon reserved seasoning in a small bowl with remaining 2 tablespoons olive oil; stir to combine. Toss potatoes in and stir until well coated. Combine potatoes and thighs in the air fryer basket.

5 . Stage

Cook in the preheated air fryer until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, about 28 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).