There’s something magical about chicken thighs cooked in the air fryer—especially when they come out golden, juicy, and bursting with flavor. Add in a side of crispy, seasoned potatoes and you’ve got the kind of meal that makes you do a little happy dance at the table. This combo has quickly become a regular in my kitchen—not just because it’s easy and fast, but because it tastes like pure comfort. It’s one of those recipes that feels fancy enough for a weekend dinner, but simple enough for a weeknight meal after a long day.
I love how the air fryer gives you the texture of fried food without the mess or extra oil. Plus, using chicken thighs guarantees juicy, flavorful meat every single time. When you pair it with potatoes that are crispy on the outside and fluffy on the inside, it’s a win all around. Trust me, once you try this, it’s going straight into your “make-this-again” list.
What You Need To Make This Recipe
Chicken thighs: I prefer using bone-in, skin-on chicken thighs for this recipe. They stay moist inside while the skin gets perfectly crispy on the outside. If you only have boneless, that’s okay too—just adjust the cooking time slightly.
Baby potatoes: These little guys roast up beautifully in the air fryer. Their creamy texture inside and crispy skins outside make them ideal for this dish. I like using a mix of red and yellow for a bit of color and flavor variety.
Olive oil: A light drizzle of olive oil helps the seasoning stick and ensures both the chicken and potatoes crisp up without drying out. You only need a little bit, which is one of the best parts of air frying!
Paprika: This adds a smoky warmth to both the chicken and the potatoes. You can use sweet or smoked paprika depending on your taste—both work great.
Garlic powder: A must-have for that deep, savory base flavor. Garlic powder blends easily with the oil and doesn’t burn like fresh garlic can in the air fryer.
Onion powder: Another flavor booster that works beautifully with garlic powder and paprika. It adds depth without overpowering the other ingredients.
Salt and pepper: Simple but essential. Don’t skip these—seasoning every layer helps bring out all the best in both the chicken and the potatoes.
Fresh herbs (optional): A sprinkle of fresh rosemary or parsley at the end adds a lovely finishing touch. It’s optional, but I love the pop of green and fresh flavor it brings.
Ingredients List
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1 ½ tbsp olive oil
- 1 tsp paprika (smoked or sweet)
- 1 tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt
- ½ tsp black pepper
- Optional: fresh chopped rosemary or parsley for garnish
How to Make Juicy Air Fryer Chicken Thighs and Crispy Potatoes
Step 1: Preheat and Prep
Preheat your air fryer to 375°F (190°C) for about 5 minutes. This helps jump-start the crisping process. While it’s heating, pat your chicken thighs dry with paper towels—this is key for crisp skin. Toss your halved potatoes with half the olive oil and a pinch of salt and pepper.
Step 2: Season Everything
In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper. Rub the chicken thighs with the remaining olive oil, then sprinkle the seasoning mix evenly over both the chicken and the potatoes. You want everything well-coated for maximum flavor.
Step 3: Air Fry the Chicken and Potatoes
Place the chicken thighs skin-side down in the air fryer basket. Add the potatoes around them in a single layer if possible. Cook for 15 minutes, then flip the chicken skin-side up and give the potatoes a quick shake. Continue cooking for another 10–15 minutes, or until the chicken reaches 165°F internally and the skin is crispy.
Step 4: Rest and Serve
Let the chicken rest for 5 minutes before serving. This keeps the juices locked in. Sprinkle with fresh herbs if using, and serve hot with your crispy potatoes.
Tips for Making This Recipe
- Don’t overcrowd the air fryer: If your basket is small, cook in batches. This keeps everything crispy rather than steamed.
- Use a meat thermometer: For perfect doneness, check that the chicken reaches 165°F at the thickest part.
- Dry the chicken skin: Patting the chicken dry before seasoning helps it crisp up beautifully.
- Customize your seasoning: Add chili flakes for heat or swap in Italian seasoning for a different vibe.
- Cut potatoes evenly: Halving them makes sure they cook at the same speed as the chicken. Uneven pieces can burn or stay undercooked.
FAQs
Can I use boneless chicken thighs?
Absolutely! Just reduce the cooking time by about 5–7 minutes since they cook faster without the bone.
What kind of potatoes work best?
Baby potatoes are ideal, but fingerlings or Yukon Golds cut into chunks also work well.
Can I make this in a traditional oven instead of an air fryer?
Yes—bake at 400°F for about 35–40 minutes, flipping halfway. Just know you might not get quite the same crispy texture.
Do I need to flip the chicken while cooking?
Yes, flipping helps both sides crisp up and ensures even cooking.
Can I make this ahead of time?
You can prep and season the ingredients in advance, but for best texture, cook them right before serving.