Ingredients
Scale
- 2 Large bone-in, skin-on chicken thighs ($2.50)
- 2 Medium potatoes, cubed ($0.80)
- 1 Cup frozen broccoli florets ($0.70)
- 2 Tablespoons olive oil or vegetable oil ($0.30)
- 1 Teaspoon garlic powder ($0.10)
- 1 Teaspoon smoked paprika ($0.10)
- Salt and black pepper to taste ($0.10)
- Optional: A pinch of dried oregano or thyme ($0.10)
Instructions
- Start by patting your chicken thighs dry with a paper towel; this is the secret to getting that skin ultra-crispy. Cut your potatoes into small 1/2-inch cubes so they cook at the same rate as the chicken. In a large mixing bowl, toss the chicken, potatoes, and frozen broccoli with the oil, garlic powder, paprika, salt, and pepper. Ensure every piece is evenly coated in the spice mixture for the best flavor profile.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the chicken thighs in the air fryer basket first, skin-side up. Arrange the potatoes and broccoli around the chicken in a single layer. Slide the basket in and cook for 20 minutes. At the 10-minute mark, give the basket a gentle shake or use tongs to flip the potatoes to ensure they brown evenly on all sides. Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).
- Once the timer goes off, carefully remove the chicken and vegetables from the air fryer. Let the chicken rest for 3 to 5 minutes before serving; this allows the juices to redistribute, ensuring every bite is moist. Plate the crispy potatoes and charred broccoli alongside the golden-brown chicken. If you have a lemon wedge or some fresh parsley in the fridge, add them as a garnish for a bright pop of color and acidity.
- Cook Time: 30 minutes