Name: Air Fryer Chicken Thighs and Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Ground paprika - 1 tablespoon; Granulated garlic - 1 teaspoon; Onion Powder - 1 teaspoon; Greek seasoning (such as Cavender's®) - 1 teaspoon; Goya Sazonador Total - 1 teaspoon; Bone-in, skin on chicken thighs - 2 pounds; Water - ¼ cup; Olive oil, divided - 6 tablespoons; Vinegar - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Baby red potatoes, cut into 1-inch cubes - ½ pound

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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).