Air Fryer Chicken Thighs with Roasted Butternut and Potatoes

Ingredients

• Chicken Thighs6
• Baby Potatoes500g
• Butternut1 medium
• Cooking oil2 tbsp
• Saltto taste
• Black pepperto taste

Steps

1. 1

   Preheat your air fryer to 200°C (400°F).

2. 2

   Wash the baby potatoes and cut any larger ones in half. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Pat the chicken thighs dry with paper towels.

3. 3

   In a bowl, toss the potatoes and butternut squash with 1 tablespoon of cooking oil, salt, and pepper until evenly coated.

4. 4

   Season the chicken thighs generously with salt and pepper. Toss them with the remaining 1 tablespoon of cooking oil.

5. 5

   Arrange the chicken thighs in the air fryer basket in a single layer, ensuring they don't overcrowd the basket. You may need to cook in batches depending on your air fryer size.

6. 6

   Air fry the chicken thighs for 15-20 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 74°C/165°F).

7. 7

   While the chicken is cooking, you can roast the vegetables. You can either roast them separately in the air fryer (toss with oil, salt, pepper, and cook at 200°C/400°F for 15-20 minutes, shaking halfway) or in a preheated oven if available.

8. 8

   If using the air fryer for vegetables: Once chicken is done, remove it. Add the seasoned vegetables to the air fryer basket and cook at 200°C (400°F) for 15-20 minutes, shaking the basket halfway through, until tender and slightly browned.

9. 9

   Serve the air-fried chicken thighs with the roasted butternut and potatoes.