Paprika Chicken and Potatoes
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.
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.