Per serving · Approximate values estimated by AI
Air Fryer Chicken Thighs with Roasted Butternut and Potatoes
80% authentic · Modern American
Crispy and juicy chicken thighs cooked in the air fryer, served with tender, roasted butternut squash and baby potatoes. A quick and easy weeknight dinner.
Ingredients
- Chicken Thighs6
- Baby Potatoes500g
- Butternut1 medium
- Cooking oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat your air fryer to 200°C (400°F).
- 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
In a bowl, toss the potatoes and butternut squash with 1 tablespoon of cooking oil, salt, and pepper until evenly coated.
- 4
Season the chicken thighs generously with salt and pepper. Toss them with the remaining 1 tablespoon of cooking oil.
- 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
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
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
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
Serve the air-fried chicken thighs with the roasted butternut and potatoes.
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