Air Fryer Chicken Thighs and Potatoes
Description
Plan ahead with these air fryer chicken thighs and potatoes as the chicken requires overnight marinating for best flavor.
Ingredients
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1 tablespoon ground paprika
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1 teaspoon granulated garlic
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1 teaspoon onion powder
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1 teaspoon Greek seasoning (such as Cavender's®)
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1 teaspoon Goya Sazonador Total
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2 pounds bone-in, skin on chicken thighs
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1/4 cup water
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6 tablespoons olive oil, divided
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1 tablespoon vinegar
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salt and ground black pepper to taste
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1/2 pound baby red potatoes, cut into 1-inch cubes
Directions
1
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.
2
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.
3
Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
4
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.
5
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).