Air Fryer Chicken and Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
397 kcal
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Course
Main Course
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Cuisine
American
Air Fryer Chicken and Potatoes
Description
The Air Fryer Chicken and Potatoes recipe uses chicken breast and medium-sized potatoes cut into uniform one-inch pieces. The ingredients are tossed with olive oil, garlic, and a blend of smoked paprika, oregano, onion powder, thyme, rosemary, salt, pepper, and optional chili flakes. The potatoes start cooking alone to develop a golden crispness before the chicken is added to the air fryer basket. Cooking continues until the chicken reaches a safe internal temperature and the potatoes are nicely browned. The result is a dish with flavorful, tender chicken and slightly crispy roasted potatoes with bright herb and spice notes from the seasoning mix, all prepared in one cooking vessel.
Serve this dish with a squeeze of lemon and fresh parsley for an added touch of freshness. It works well as a quick, balanced dinner when you want a protein-and-starch combination without much fuss. The air fryer helps cut down cooking time and fosters a desirable texture contrast between the juicy chicken and crunchy potatoes.
Ingredients
- 2 potato cut into 1-inch pieces, medium
- 2 chicken breast cut into 1-inch pieces
- 2 tablespoons olive oil divided
- 4 cloves garlic divided, minced
Seasoning:
- 2 teaspoons smoked paprika divided
- 1/2 teaspoon red chili flakes divided, optional
- 1 teaspoon oregano or 1/2 teaspoon dried, fresh
- 1 teaspoon onion powder
- 1/4 teaspoon thyme dried
- 1/4 teaspoon rosemary dried
- 1 teaspoon salt divided
- 1/4 teaspoon black pepper ground
Instructions
- Preheat the Air Fryer to 375°F (190°C).
- In a small bowl mix all the seasoning ingredients
- In a large bowl, toss the potatoes with 2 cloves of garlic, and half of the seasoning and oil.
- Arrange the potatoes in the Air Fryer basket, and air fry for 10 minutes flipping halfway through.
- Meanwhile, add the chicken to the same bowl, and toss it with the rest of the garlic, oil, and seasoning.
- Using a spatula move the potatoes to one side of the basket and add the chicken to the other side. Cook for 10 more minutes flipping halfway through, or until crisp and browned.
- The internal temperature of the chicken should reach 165°F (75°C).
- Serve with lemon and chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 4g | 1% |
| Protein | 49g | 98% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 265mg | 11% |
| Potassium | 887mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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