Crispy Chicken & Potato Tray

Chicken thighs and diced potatoes seasoned with paprika and garlic, air fried together for an easy all-in-one supper.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 6 boneless, skinless chicken thighs, each cut into 3 pieces
  • 600g potatoes, scrubbed and cut into 2cm cubes
  • 2 tbsp vegetable oil
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp dried thyme
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 red onion, cut into wedges

Method

  1. Put the diced potatoes in a bowl of cold water for 10 minutes, then drain and dry thoroughly with a clean tea towel.

  2. Toss the potatoes in 1 tablespoon of the oil with half the paprika, garlic granules, thyme, salt and pepper.

  3. Preheat the air fryer to 200°C, add the potatoes and cook for 12 minutes, shaking the basket halfway through.

  4. Meanwhile, toss the chicken and onion wedges in the remaining oil, spices and seasoning.

  5. Add the chicken and onion to the basket on top of the potatoes and cook for 15 to 18 minutes, shaking the basket every 5 minutes.

  6. Check that the chicken is cooked through with no pink meat and the potatoes are crisp, adding 2 to 3 minutes if needed.

  7. Serve straight from the basket.