Air Fryer Chicken and Vegetables That Don't Taste Like a Regret (30 Minutes, One Pan)
Juicy chicken, crispy veggies, 30 minutes, one pan, zero regrets.
Equipment
- Air Fryer
- Tongs
- Instant-Read Thermometer
Ingredients
- 1 ½ lbs bone-in, skin-on chicken thighs
- 1 lb broccoli florets
- 1 tbsp olive oil (for vegetables)
- 1 tsp olive oil (for chicken)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 lemon (for serving)
Instructions
- Preheat your air fryer to 400°F for 3-5 minutes.
- In a medium bowl, toss the broccoli florets with 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder until evenly coated.
- Place broccoli in the air fryer basket in a single layer and cook for 5 minutes (this gives them a head start).
- Meanwhile, pat chicken thighs dry with a paper towel. Drizzle with 1 tsp olive oil and season with ½ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, and 1 tsp smoked paprika. Rub all over.
- After the broccoli's 5 minutes, push it to the edges of the basket and place the chicken skin-side down in the center. Cook for 12 minutes at 400°F.
- Flip the chicken and toss the broccoli. Continue cooking for 8-10 minutes until the chicken reaches an internal temperature of 165°F and the broccoli has crispy brown edges.
- Let the chicken rest for 5 minutes before slicing. Toss the broccoli with a squeeze of lemon juice and a pinch of flaky salt. Serve warm.
Notes
Pat the chicken dry for the crispiest skin. Cut vegetables uniformly to ensure even cooking. Always preheat the air fryer — a hot start is crucial. Season aggressively since air circulation can dull flavors. To reheat leftovers, air fry at 350°F for 3-4 minutes to restore crispiness. Store in the fridge for up to 4 days.