If you’re after a weeknight dinner that tastes like you put in way more effort than you actually did, this paprika chicken and potatoes recipe is the move. Everything cooks in the air fryer—chicken thighs, crispy potatoes, and tender asparagus. The paprika-spiced chicken comes out juicy with crispy skin, while the potatoes soak up all those good drippings. Toss in buttery asparagus and you’ve got a full meal with barely any cleanup. I like using the leftover oil at the bottom of the air fryer tray to finish the dish—don’t waste the sauce.
Ingredients for Paprika Chicken and Potatoes
For the Chicken Marinade
- 4 chicken thighs (skin on)
- 2 tbsp olive oil
- ½ tsp salt
- 1 tbsp garlic powder
- 1 tbsp paprika
- ½ tsp cumin
- 1 tsp dried basil or oregano
- ½ tsp black pepper
- Juice from half a lemon
For the Potatoes and Asparagus
- 1 large russet potato, peeled and chopped
- 1 bunch of asparagus, chopped (use thick ones)
- 2 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 1 tsp garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- Grated parmesan (for topping)
- Fresh lemon juice
- Honey
How to Make Paprika Chicken and Potatoes
1. Marinate the Chicken
- The marinade includes olive oil, salt, garlic powder, paprika, cumin, basil or oregano, black pepper, and lemon juice.
- Rub the marinade all over the chicken thighs.
- Cover and marinate for at least 1 hour, or overnight in the fridge if you’ve got time.
2. Prep the Vegetables
- In a separate bowl, combine melted butter, olive oil, garlic, salt, pepper, and red pepper flakes.
- Toss the chopped asparagus in the butter mixture until well coated, then add parmesan, lemon juice and honey.
- Doing the same thing for the potatoes, drizzle the butter mix over them. Then add parmesan, lemon juice, and honey. Toss gently so it’s evenly coated.
3. First Round in the Air Fryer
- Arrange the potatoes at the bottom of your air fryer basket.
- Place the marinated chicken thighs on top, skin-side down.
- Air fry at 450°F for 25 minutes.
- At the 10-minute mark, flip the chicken skin-side up so it gets crispy and browned.
- Remove the chicken once cooked through and golden on top.
4. Finish the Veggies
- Push the potatoes to one side of the basket.
- Add the asparagus on the other side.
- Air fry for 5–7 more minutes at 450°F until the asparagus is tender and both veggies are slightly charred.
5. Serve
- Plate the chicken with a generous scoop of potatoes and asparagus.
- Spoon the oil and juices that pooled at the bottom of the air fryer over the chicken—it’s full of flavor and ties the whole dish together.
Tips for the Best Paprika Chicken and Potatoes
Use skin-on thighs for maximum flavor
Boneless, skinless chicken won’t get that crispy top or rich flavor from the rendered fat. Skin-on thighs hold moisture better and make the dish feel more satisfying. The fat from the skin also helps coat the potatoes underneath while it cooks. You’ll end up with golden skin and juicy chicken without needing extra steps. Don’t trim the skin—it’s part of what makes this meal work.
Marinate overnight if you can
The longer the chicken sits in that paprika-heavy marinade, the better it tastes. I usually throw it together the night before and let it sit in the fridge. Overnight marination lets the seasoning soak deep into the meat. You’ll notice the difference in every bite. If you’re short on time, even 1 hour still makes a huge difference
Smash the potatoes for better texture
After you remove the chicken, give the potatoes a little press. Not mashed, just gently smushed to open them up. This lets the exposed parts get crispier during the second air fry. You’ll get more charred edges and a mix of textures—crispy on the outside, soft in the middle. It also helps them soak up more of the chicken juices.
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Don’t skip the final drizzle
The oil that collects at the bottom of the air fryer is packed with flavor—paprika, garlic, herbs, and chicken fat. Spoon it back over the finished dish to boost flavor without any extra effort. It acts like a built-in sauce and makes the chicken glisten. I always do this step right before serving.
Use thin asparagus to keep timing consistent
Thicker stalks of asparagus won’t cook as quickly and may throw off the timing. Use thin asparagus so they roast in the same time it takes the potatoes to crisp up. If all you have are thick stalks, slice them in half lengthwise. That way, you’re not overcooking the potatoes waiting for the asparagus to catch up.
Balance the flavors with lemon and honey
Once you coat the asparagus with the butter and seasoning, a quick squeeze of lemon and a drizzle of honey changes everything. The lemon keeps the dish from feeling too heavy, and the honey brings out the natural sweetness in the veggies. It’s a small touch that makes the whole meal feel more finished.
This paprika chicken and potatoes recipe is one of those low-effort, high-reward meals I keep coming back to. Everything comes together in one air fryer, which means less cleanup and more flavor. The chicken stays juicy, the potatoes get crispy, and the asparagus adds a fresh finish. If you’re into bold, garlicky, paprika-heavy flavors and want something hearty but simple, give this one a go. And don’t forget that last drizzle of oil—seriously, it makes it.
Paprika Chicken and Potatoes
Equipment
- 1 air fryer
Ingredients
For the Chicken Marinade
- 4 chicken thighs skin on
- 2 tbsp olive oil
- ½ tsp salt
- 1 tbsp garlic powder
- 1 tbsp paprika
- ½ tsp cumin
- 1 tsp dried basil or oregano
- ½ tsp black pepper
- Juice from half a lemon
For the Potatoes and Asparagus
- 1 large russet potato peeled and chopped
- 1 bunch of asparagus chopped (use thick ones)
- 2 tbsp unsalted butter melted
- 2 tbsp olive oil
- 1 tsp garlic minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- Grated parmesan for topping
- Fresh lemon juice
- Honey
Instructions
Marinate the Chicken
- The marinade includes olive oil, salt, garlic powder, paprika, cumin, basil or oregano, black pepper, and lemon juice.
- Rub the marinade all over the chicken thighs.
- Cover and marinate for at least 1 hour, or overnight in the fridge if you’ve got time.
Prep the Vegetables
- In a separate bowl, combine melted butter, olive oil, garlic, salt, pepper, and red pepper flakes.
- Toss the chopped asparagus in the butter mixture until well coated, then add parmesan, lemon juice and honey.
- Doing the same thing for the potatoes, drizzle the butter mix over them. Then add parmesan, lemon juice, and honey. Toss gently so it’s evenly coated.
First Round in the Air Fryer
- Arrange the potatoes at the bottom of your air fryer basket.
- Place the marinated chicken thighs on top, skin-side down.
- Air fry at 450°F for 25 minutes.
- At the 10-minute mark, flip the chicken skin-side up so it gets crispy and browned.
- Remove the chicken once cooked through and golden on top.
Finish the Veggies
- Push the potatoes to one side of the basket.
- Add the asparagus on the other side.
- Air fry for 5–7 more minutes at 450°F until the asparagus is tender and both veggies are slightly charred.
Serve
- Plate the chicken with a generous scoop of potatoes and asparagus.
- Spoon the oil and juices that pooled at the bottom of the air fryer over the chicken—it’s full of flavor and ties the whole dish together.
