Description
This Air Fryer Paprika Chicken recipe features juicy, flavorful chicken thighs marinated in a blend of smoked paprika, red pepper flakes, fresh herbs, garlic, and lemon juice. Cooked alongside seasoned yellow potatoes in the air fryer, this dish offers a perfectly crispy and tender meal that’s quick to prepare and packed with vibrant flavors.
Ingredients
Scale
Chicken
- 6 Chicken thighs
- 1 tsp Smoked paprika (heaping)
- 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
- Marinate the Chicken: In a large 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. Toss well to coat all the chicken pieces evenly. Set aside to marinate while preparing the potatoes.
- Prepare the Potatoes: Peel and cut the yellow potatoes into chunks or quarters, ensuring even sizes for uniform cooking.
- Season the Potatoes: Place the cut potatoes at the bottom of the air fryer basket. Drizzle with avocado oil, sprinkle garlic salt and fresh thyme leaves, then toss the basket gently to coat all potato pieces evenly with seasoning.
- Arrange Chicken on Potatoes: Lay the marinated chicken thighs on top of the seasoned potatoes with the skin side facing down, creating a layered cooking setup.
- Air Fry the Chicken and Potatoes: Air fry at 375°F (190°C) for 20 minutes. After this time, flip the chicken so the skin side faces up and continue air frying at 360°F (182°C) for an additional 10 minutes to crisp the skin and ensure thorough cooking.
- Crisp the Potatoes (Optional): Remove the chicken thighs from the air fryer. If desired, return the potatoes alone to the air fryer and cook at 400°F (204°C) for 5 to 7 minutes to achieve a crispy crust on the potatoes.
Notes
- Ensure chicken thighs are patted dry before marinating for better seasoning adherence.
- Adjust the red pepper flakes to your desired heat preference.
- Use a meat thermometer to check that chicken reaches an internal temperature of 165°F (74°C) for safety.
- Turning the chicken halfway ensures even cooking and crispier skin.
- This recipe can be doubled but may require cooking in batches depending on air fryer size.
- Leftover chicken and potatoes can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg
