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Crispy air fryer chicken thighs with roasted potatoes on a white plate with lemon slices and rosemary.

Air Fryer Chicken Thighs and Potatoes (Crispy & Easy)

This Air Fryer Chicken Thighs and Potatoes recipe is the ultimate effortless weeknight dinner. By cooking everything in one basket, you get perfectly juicy, crispy-skinned chicken and golden, tender potatoes in under 30 minutes. It’s a simple, reliable, and healthy meal that requires minimal cleanup.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 570
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 medium bone-in skin-on chicken thighs (about 2 lb/900g)
For the Marinade
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic minced
  • 1 tablespoon fresh rosemary finely chopped
  • 3/4 teaspoon Mediterranean sea salt
  • 1/2 teaspoon fine ground black pepper optional
For the Potatoes
  • 1 1/4 lb Yukon Gold or Russet potatoes cut into 3/4-inch chunks
  • 1 tablespoon olive oil
  • 1/2 teaspoon Mediterranean sea salt
Optional Garnish
  • 1 teaspoon lemon zest
  • Fresh chopped parsley

Method
 

  1. Make the Marinade: In a medium bowl, whisk together 1 1/2 tablespoons olive oil, lemon juice, garlic, rosemary, 3/4 teaspoon salt, and pepper.
  2. Marinate: Add chicken thighs to the marinade and toss to coat. Refrigerate for at least 30 minutes.
  3. Preheat: Heat your air fryer to 400°F (200°C) for 3–5 minutes.
  4. Season Potatoes: In another bowl, toss the potato chunks with 1 tablespoon olive oil and 1/2 teaspoon salt.
  5. Prep Chicken: Remove chicken from the marinade and pat the skin completely dry with a paper towel. Discard leftover marinade.
  6. Arrange: Place potatoes in an even layer in the air fryer basket. Nestle chicken thighs on top, skin-side up, leaving space between pieces.
  7. Air Fry: Cook at 400°F (200°C) for 12 minutes.
  8. Flip: Open the basket, flip the chicken thighs once, and stir the potatoes.
  9. Finish: Continue air frying for 10–14 minutes, until the chicken reaches an internal temperature of 165°F–175°F (74°C–79°C) and potatoes are golden and tender.
  10. Rest & Serve: Remove chicken and let it rest for 5 minutes before serving. Garnish with fresh parsley or lemon zest if desired.

Notes

  • The Secret to Crispy Skin: The absolute key here is to pat your chicken skin very dry with paper towels after taking it out of the marinade. Any excess moisture will steam the skin instead of crisping it up.
  • Don't Overcrowd: Air fryers rely on air circulation to get things golden brown. If your basket is small, it’s much better to cook in two smaller batches than to stack your food on top of each other.
  • Potato Size Matters: Keep your potato chunks around 3/4-inch. If they are cut too small, they turn to mush; if too large, they won't finish cooking at the same time as the chicken.
  • The "Rest" Factor: I know you’ll want to dive right in, but letting the chicken rest for 5 minutes after cooking allows the juices to redistribute, making every bite significantly more tender.
  • Variations: Feel free to toss in a few sprigs of fresh thyme or a pinch of red pepper flakes into the marinade if you like a little extra warmth or earthiness.