Air Fryer Chicken And Potatoes: A Perfect Match?

Air fryers have become increasingly popular in recent years, and for good reason. They are a convenient way to cook a variety of foods, from frozen foods to complete meals, without the need for large amounts of oil. One popular dish that can be made in an air fryer is chicken and potatoes. This meal is not only delicious but also healthy, quick, and easy to prepare, making it perfect for busy weeknights.

How to make chicken and potatoes in the air fryer

Ingredients:

• Chicken breasts
• Potatoes
• Olive oil or avocado oil
• Seasoning (e.g. garlic, smoked paprika, Italian seasoning, salt, black pepper, etc.)
• Optional: broccoli, baby potatoes, onion, cheese, bacon, etc.

Instructions:

• Preheat your air fryer to 375-390°F.
• Cut the chicken and potatoes into 1-inch pieces.
• In a large mixing bowl, toss the potatoes with oil and seasonings.
• Place the potatoes in the air fryer basket and cook for 10 minutes, flipping halfway through.
• In the same bowl, toss the chicken with the remaining oil and seasonings.
• After the potatoes have cooked for 10 minutes, move them to one side of the basket and add the chicken.
• Cook for an additional 10 minutes, flipping halfway through.
• Check the internal temperature of the chicken. It should be 165°F when fully cooked.
• Serve with your choice of sides or toppings, such as lemon, chopped parsley, cheese, or bacon.

Tips:

• You can use a variety of seasonings and oils to suit your taste.
• For even cooking, cut the chicken and potatoes into similar-sized pieces.
• Avoid overcrowding the air fryer basket by arranging the chicken and potatoes in a single layer.
• Shake the basket occasionally during cooking to ensure even cooking.
• You can store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.

What ingredients are needed

You can use a variety of ingredients to make chicken and potatoes in an air fryer. Here is a list of ingredients you can choose from to make your own recipe:

Chicken:

• Chicken breasts
• Chicken thighs
• Chicken tenders

Potatoes:

• Baby potatoes
• Yukon gold potatoes
• Any type of potatoes

Oil:

• Olive oil
• Avocado oil
• Vegetable oil
• Canola oil

Seasonings:

• Garlic
• Fresh thyme
• Smoked paprika
• Chili flakes
• Salt
• Ground black pepper
• Oregano
• Italian seasoning
• Cumin
• Ranch dressing mix
• Taco seasoning
• Herbes de Provence
• Dried minced onions
• Red chili flakes
• Onion powder
• Dried rosemary
• Thyme
• Greek seasoning
• Dry ranch dressing
• Italian seasoning
• Sea salt
• Black pepper
• Garlic powder
• Herbes de Provence
• Dried minced onion
• Smoked paprika
• Cayenne pepper
• Onion powder
• Italian seasoning
• Dry ranch powder
• Homemade taco seasoning

Other ingredients:

• Broccoli
• Cheese
• Sour cream
• Bacon
• Green onions
• Parsley
• Lemon

How to store and reheat leftovers

Leftovers from your air-fried chicken and potatoes meal can be stored in an airtight container in the refrigerator for up to 3 days.

When it comes to reheating, the microwave is not your friend. Microwaving will result in soggy chicken and potatoes, and will dry out the juices from the chicken while toughening the coating.

Instead, you can reheat your leftovers in the air fryer at 350°F or in the oven at 400°F.

Reheating in the Air Fryer:

• Let the chicken come to room temperature.
• Place the chicken in a single layer in the air fryer basket and heat for 5 to 8 minutes.
• Remove the chicken from the air fryer when it is fully crisped without being too deeply browned.

Reheating in the Oven:

• Preheat the oven to 400°F.
• Place a wire rack inside a baking sheet and arrange the chicken on the rack in a single layer.
• Pop the chicken in the oven and bake for about 15 minutes or until the skin feels hot and crispy.
• Do not cover the chicken with foil as this will trap steam and make the skin soggy.

Tips for Storing and Reheating:

• Separate smaller pieces, like wings, tenders, and drumsticks, as they will heat up faster and more evenly.
• Wrap the chicken pieces in foil, ensuring they do not overlap, to prevent the cool air in the refrigerator from drying out the meat.
• Marinate the chicken in a buttermilk brine before cooking to help retain moisture during reheating.
• Always allow the chicken to come to room temperature before reheating to ensure even cooking.
• Avoid overcrowding the air fryer or oven to enable proper air circulation and achieve crispness on all sides.

Tips for making the recipe

• Cut the chicken and potatoes into even-sized pieces to ensure they cook evenly.
• Pat the chicken dry before seasoning to allow the seasoning to stick better.
• Be generous with your seasoning—use herbs, spices, oil, or butter to add flavour.
• Avoid overcrowding the air fryer basket. Arrange the chicken and potatoes in a single layer to ensure even cooking.
• Halfway through the cooking process, turn the chicken and shake the potatoes to ensure even browning.
• To check if the chicken is cooked, use a meat thermometer to check the internal temperature. The chicken is cooked when it reaches an internal temperature of 165°F (74°C to 75°C).
• For extra crispiness, consider dredging the chicken in flour or breadcrumbs before cooking.
• If you want to add vegetables, broccoli, green peppers, and cauliflower work well with chicken and potatoes.
• You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months.

How to make chicken and potatoes in the oven

Ingredients

• Chicken: You can use a mixture of bone-in chicken thighs and drumsticks, or chicken breast.
• Potatoes: Any type of potatoes will work. Baby potatoes or Yukon gold potatoes are popular choices.
• Olive oil
• Lemon juice
• Garlic
• Spices: Smoked paprika, Italian seasoning, salt, and pepper are commonly used, but you can use any spices you like.
• Butter (optional)

Method

• Preheat your oven to 400°F (200°C).
• Marinate the chicken with olive oil, smoked paprika, Italian seasoning, and salt. Stir well and set aside.
• Slice the potatoes into small wedges or chunks to ensure even cooking.
• Pat the chicken and potatoes dry with a paper towel.
• Place the chicken and potatoes in a baking dish. Drizzle olive oil, lemon juice, and spices over the chicken and potatoes. Use your hands to ensure everything is well coated.
• Bake for 55-65 minutes, or until the chicken is cooked through and the potatoes are tender.
• For a golden brown colour, broil for an additional 3-5 minutes.
• Let the chicken rest for at least 5 minutes before serving.

Tips

• You can marinate the chicken and potatoes in the sauce and leave it covered in the fridge for a couple of hours, but not longer, as the acid in the sauce may start to break down the meat.
• Use skin-on chicken thighs for crispiness and to protect the meat from drying out.
• Use your hands to coat the chicken and potatoes in the sauce to ensure everything is well covered.
• Serve with a side of steamed vegetables, such as green beans, cauliflower, or roasted carrots.

Frequently asked questions