Air Fryer Paprika Chicken

Steps

1. 1

   In a large bowl, season the chicken thighs with lemon juice, smoked paprika, red pepper flakes, dried parsley, 1/2 tsp fresh thyme, garlic powder, minced garlic, olive oil, avocado oil, salt, and black pepper. Ensure the chicken is evenly coated.

2. 2

   Peel the yellow potatoes and cut them into uniform chunks or quarters.

3. 3

   Add the cut potatoes to the bottom of the air fryer basket. Season with 1 tbsp avocado oil, garlic salt, and 1/2 tsp fresh thyme leaves.

4. 4

   Toss the potatoes directly in the basket to coat them evenly with the oil and seasonings.

5. 5

   Lay the marinated chicken on top of the potatoes with the skin side facing down. This allows the juices to baste the skin as it cooks.

6. 6

   Air fry at 375°F (190 °C) (190°C (375 °F)) for 20 minutes.

   Start 20-minute timer
7. 7

   Flip the chicken so the skin side is now facing up.

8. 8

   Air fry at 360°F (180 °C) (180°C (350 °F)) for another 10 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74 °C) (74°C (165 °F)).

   Start 10-minute timer
9. 9

   Remove the chicken from the basket and set aside to rest.

10. 10

    Optionally, return the potatoes to the air fryer at 400°F (200 °C) (200°C (400 °F)) for 5–7 minutes to give them an extra crispy crust.

    Start 7-minute timer