Spoon Simple
Air Fryer Crispy Chicken Thighs with Root Vegetables
Achieve incredibly crispy chicken thighs and tender roasted root vegetables with this simple air fryer recipe. It's a wholesome, flavorful meal perfect for busy weeknights.
Prep 20 min
Cook 25 min
Total 45 min
Serves 4
Ingredients
Step 1 — For the Chicken and Vegetables
- 4-6 bone-in, skin-on chicken thighs
- 1 lb mixed root vegetables (carrots, parsnips, potatoes), peeled and cut into 1-inch chunks
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
Instructions
- 1
Prep Vegetables
In a large bowl, toss the chopped root vegetables with 1 tbsp olive oil, thyme, garlic powder, onion powder, salt, and pepper. Ensure they are evenly coated.
- 2
Prep Chicken
Pat the chicken thighs completely dry with paper towels, especially the skin. Rub the remaining 1 tbsp olive oil over the chicken. Season generously with salt and pepper. You can add the dried herbs and powders here too, or rely on the vegetables' seasoning.
- 3
Air Fry - Stage 1 (Vegetables)
Preheat air fryer to 375°F (190°C). Place the seasoned root vegetables in the air fryer basket in a single layer. Cook for 15 minutes, shaking the basket halfway through.
- 4
Air Fry - Stage 2 (Chicken and Vegetables)
Add the seasoned chicken thighs, skin-side up, on top of the partially cooked vegetables in the air fryer basket. Increase the temperature to 400°F (200°C). Cook for another 15-20 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C). The vegetables should be tender.
- 5
Serve
Carefully remove the chicken and vegetables from the air fryer. Let the chicken rest for a few minutes before serving alongside the roasted root vegetables.
Nutrition per serving: 580 cal · 38g protein · 35g carbs · 30g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
