Recipe Details

Air Fryer Chicken Thighs and Potatoes

Plan ahead with these air fryer chicken thighs and potatoes as the chicken requires overnight marinating for best flavor.

Makes:4 servings

Ingredients

1 tablespoon ground paprika
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon Greek seasoning (such as Cavender's®)
1 teaspoon Goya Sazonador Total
2 pounds bone-in, skin on chicken thighs
¼ cup water
6 tablespoons olive oil, divided
1 tablespoon vinegar
salt and ground black pepper to taste
½ pound baby red potatoes, cut into 1-inch cubes

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Directions

Prep:15 mCook:30 mReady:8 h 45 m

Mix paprika, garlic, onion powder, Greek seasoning, sazonador total, salt, and pepper in a small bowl. Reserve 1 tablespoon seasoning in a small bowl; cover and set aside until needed for the potatoes.
Place remaining seasoning in a 1-gallon resealable bag with water, 4 tablespoons olive oil, and vinegar. Add chicken thighs; massage to coat with seasoning, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
Meanwhile, place 1 tablespoon reserved seasoning in a small bowl with remaining 2 tablespoons olive oil; stir to combine. Toss potatoes in and stir until well coated. Combine potatoes and thighs in the air fryer basket.
Cook in the preheated air fryer until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, about 28 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).