Crispy, juicy, and incredibly easy – these air fryer chicken thighs and potatoes are the ultimate one-basket meal. Simple to prepare, kid-friendly, and sure to become a weeknight staple.
Peel the potatoes, cut into 1-inch cubes, and rinse under cool water to remove the surface starch. Pat the potatoes dry, place in a large bowl, then drizzle with oil and toss to coat.
Pat the chicken thighs dry and place in a bowl. Drizzle with oil, sprinkle the seasoning mix over the thighs, and toss to coat.
Preheat the air fryer to 360°F/180°C.
Place the chicken thighs and potatoes in the air fryer and cook at 360°F/180°C for 15-20 minutes, flipping the chicken thighs over half-way through the cooking time.
When the cooking time is up check the internal temperature of the chicken thighs to ensure they have reached 165°F/74°C in the center of the thickest part [Note 3].
Remove the chicken thighs to a plate, cover with foil, and allow to rest for 10 minutes.
Shake the basket to redistribute the potatoes or flip with tongs, then air fry for 5-10 minutes until cooked to your liking while the chicken rests.
Notes
Choose a roasting variety, such as russet, Yukon Gold, Maris Piper, Agria, or Sebago potatoes, or use all purpose potatoes.
Or substitute a premade seasoning rub.
Use an instant-read thermometer to check the internal temperature.