This air fryer chicken and potatoes recipe gives you a full, hearty meal in under 40 minutes — no oven needed. Juicy, seasoned chicken thighs cook right alongside crispy golden potatoes, and this air fryer chicken and potatoes combo is so good the whole family will ask for it every week.
SERVES: 4 | PREP: 10 MIN | COOK: 25 MIN | TOTAL: 35 MIN
What You Need for Air Fryer Chicken and Potatoes
Chicken
| Ingredient | Amount |
|---|---|
| Bone-in, skin-on chicken thighs | 4 pieces (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Italian seasoning | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
Potatoes
| Ingredient | Amount |
|---|---|
| Baby Yukon Gold or red potatoes | 1.5 lbs |
| Olive oil | 1 tablespoon |
| Garlic powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh parsley (for garnish) | 2 tablespoons, chopped |
How to Make Air Fryer Chicken and Potatoes
Phase 1: Get Everything Ready (10 minutes)
Step 1: Preheat your air fryer. Set your air fryer to 400°F (200°C). Let it preheat for at least 3–5 minutes before adding any food. This is like preheating an oven — it helps the food start cooking right away instead of slowly coming up to temperature. A hot air fryer means crispier skin on your chicken.
Step 2: Dry the chicken thighs. Pat each chicken thigh completely dry with paper towels. Press firmly all over the top, bottom, and sides. This is one of the most important steps. Moisture on the skin turns to steam in the air fryer, and steam makes skin soggy instead of crispy. Dry chicken = crispy skin. Don’t skip this.
Step 3: Mix the chicken seasoning. In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Stir everything together with a fork until the spices are well mixed.
Step 4: Season the chicken. Drizzle 2 tablespoons of olive oil over the chicken thighs. Use your hands to rub the oil all over each piece — top, bottom, and under the skin if possible. Sprinkle the spice mixture evenly over all sides of the chicken. Press the spices gently into the meat so they stick. Set the chicken aside while you prep the potatoes.
Step 5: Cut the potatoes. Wash the potatoes well under cold water. Cut each potato in half. If any pieces are larger than 1 inch thick, cut them into quarters. You want all the potato pieces roughly the same size — about ¾ to 1 inch — so they cook evenly. Uneven pieces mean some will be mushy while others are still hard.
Step 6: Season the potatoes. Place the cut potatoes in a medium bowl. Add 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss everything together until every potato piece is coated in oil and seasoning.
Phase 2: Cook the Chicken (15 minutes)
Step 7: Place the chicken in the air fryer basket. Lay the seasoned chicken thighs skin-side down in the air fryer basket. Make sure the pieces are not overlapping or stacked on top of each other. Leave a little space between each piece if possible. Air fryers cook by moving hot air around the food, so the air needs to reach all sides.
Step 8: Cook the chicken for the first 7 minutes. Cook the chicken thighs at 400°F for 7 minutes. Don’t open the air fryer during this time. The high heat at the start helps render (melt) the fat under the skin, which is what makes it crispy later.
Step 9: Flip the chicken. After 7 minutes, use tongs to carefully flip each chicken thigh skin-side up. The skin side will finish cooking face-up for the rest of the time to get golden and crispy. Set the timer for another 8 minutes.
Phase 3: Add the Potatoes (10 minutes)
Step 10: Add the potatoes to the basket. After the chicken has cooked for a total of 15 minutes, open the air fryer and scatter the seasoned potatoes around the chicken pieces. Spread them out as much as possible in a single layer. They don’t need to be perfect — just try not to pile them too high. If your air fryer is small, you can cook the potatoes in a second batch after the chicken finishes.
Step 11: Cook everything together for 10 minutes. Cook the chicken and potatoes together at 400°F for 10 minutes. At the halfway point (around 5 minutes), give the potatoes a quick shake or stir with tongs so they brown on more than one side.
Step 12: Check if the chicken is done. Use an instant-read meat thermometer to check the thickest part of a chicken thigh (away from the bone). The internal temperature must reach 165°F (74°C) to be safe to eat. This is not optional — it’s how you know for sure your chicken is fully cooked. If it hasn’t reached 165°F yet, add 3–5 more minutes and check again.
Step 13: Check the potatoes. Poke a potato piece with a fork. It should slide in easily with no resistance, like poking soft butter. The outside should look golden and lightly crispy. If the potatoes feel firm or hard inside, cook for 3–5 more minutes with the chicken removed (so the chicken doesn’t overcook).
Phase 4: Rest and Serve
Step 14: Let the chicken rest. Remove the chicken from the air fryer and place it on a clean plate. Let it rest for 5 minutes before serving. When meat rests, the juices redistribute back through the meat instead of running out when you cut it. Resting = juicier chicken.
Step 15: Garnish and serve. Sprinkle fresh chopped parsley over the potatoes and chicken. Serve everything hot straight from the air fryer basket or transfer to a serving platter.
Chef’s Notes
Tip 1 — Bone-in thighs are the best pick for air fryer chicken and potatoes. Boneless thighs and chicken breasts dry out faster in the high heat. Bone-in, skin-on thighs stay juicy inside while the skin gets crispy on the outside. They’re also more forgiving if you leave them in a few extra minutes.
Tip 2 — Don’t overcrowd the basket. This is the number one reason air fryer food comes out steamed instead of crispy. If your air fryer is small (under 5 quarts), cook the chicken first, then the potatoes in a second batch. They only take about 10–12 minutes on their own.
Tip 3 — Baby Yukon Golds hold their shape the best. Russet potatoes tend to fall apart a bit in the air fryer. Yukon Golds and red potatoes stay firm and get a nice crispy crust on the outside.
Tip 4 — Season under the skin for extra flavor. Before you rub the spice mix on the outside, use your fingers to gently loosen the skin from the meat and push a little of the seasoning mixture directly onto the meat underneath. This gives the chicken and potatoes recipe deeper flavor all the way through.
Nutrition Per Serving
| Per Serving | |
|---|---|
| Calories | ~480 kcal |
| Protein | 35g |
| Carbohydrates | 28g |
| Fat | 24g |
| Fiber | 3g |
| Sodium | 680mg |
Nutrition is estimated based on bone-in, skin-on chicken thighs with skin eaten. Values will vary by exact ingredients used.
4 Ways to Change Up This Recipe
1. Spicy Sriracha Version Add 1 teaspoon cayenne pepper to the chicken seasoning and toss the potatoes with 1 tablespoon sriracha before cooking. The heat builds slowly and pairs perfectly with the crispy skin. If you love bold flavors in the air fryer, you’ll also want to check out this Air Fryer Chicken 65 — it’s packed with spice and seriously addictive.
2. Lemon Herb Version Swap the smoked paprika for dried thyme and add the zest of 1 lemon to the chicken seasoning. Squeeze fresh lemon juice over everything right before serving. Add fresh rosemary to the potatoes for a bright, herby meal.
3. Parmesan Garlic Version After the potatoes finish cooking, immediately toss them with 3 tablespoons grated Parmesan cheese and an extra ½ teaspoon garlic powder. The cheese sticks to the hot potatoes and melts into a savory crust. Totally worth it.
4. Cut-Up Chicken Bites Version Cut boneless chicken thighs into 1-inch cubes before seasoning, and cut the potatoes into smaller ½-inch pieces. Everything cooks faster — about 15 minutes total. For more ideas using cut-up chicken, try these easy Air Fryer Chicken Bites — they’re great for meal prep and taste amazing.
Storage and Reheating
Refrigerator: Store leftover air fryer chicken and potatoes in an airtight container in the fridge for up to 4 days. Keep the chicken and potatoes together or separate — both store fine.
Freezer: Chicken thighs freeze well for up to 3 months. Wrap each piece individually in foil, then place in a freezer bag. Potatoes don’t freeze as well — they tend to get watery and mushy after thawing. Freeze the chicken only.
Reheating in the air fryer: This is the best method. Place leftover chicken and potatoes back in the air fryer at 375°F for 5–7 minutes. The skin crisps back up almost like fresh, and the potatoes regain their crispy edges.
Reheating in the microwave: Quick but not ideal for crispy skin. Microwave on medium power (70%) in 60-second increments until heated through. The skin will be soft, but the chicken will still taste great.
Troubleshooting
Problem 1: The chicken skin is not crispy. This almost always comes down to moisture. Make sure you patted the chicken very dry before seasoning. Also check that the basket isn’t overcrowded — pieces too close together trap steam. Cook at a full 400°F and finish with the skin-side facing up.
Problem 2: The potatoes are still hard when the chicken is done. Potatoes and chicken cook at different rates. If your potato pieces were larger than 1 inch, they need more time. Next time, cut them smaller. For this batch, remove the chicken to rest and cook the potatoes alone for 5–8 more minutes.
Problem 3: The outside of the chicken is dark but the inside isn’t 165°F. This can happen if the chicken pieces were very thick. Lower the temperature slightly to 380°F and add more cook time. Covering the basket loosely with foil for the last few minutes can help the inside cook through without the outside burning more.
Problem 4: The seasoning is falling off the chicken. The olive oil is the glue that holds the spices on. Make sure you rub the oil all over the chicken first before adding the spice mix. If spices are still falling off, try pressing them firmly into the meat right after you season it.
Problem 5: The potatoes are turning mushy instead of crispy. Too much oil on the potatoes, or they were cut too small. Use only 1 tablespoon of oil for 1.5 lbs of potatoes. Keep potato pieces at least ¾ inch thick, and shake the basket during cooking so all sides get direct airflow.
Equipment Essentials
- Air fryer — at least 5-quart capacity works best for this recipe with both chicken and potatoes together. A 6-quart basket-style air fryer gives you the most room.
- Tongs — for flipping the chicken and stirring the potatoes safely
- Instant-read meat thermometer — non-negotiable for food safety with chicken
- Mixing bowl — for tossing the potatoes in oil and seasoning
- Paper towels — for drying the chicken before seasoning
- Small bowl — for mixing the spice blend
- Cutting board and knife — for cutting the potatoes
Don’t have an air fryer? You can roast everything on a baking sheet at 425°F for about 35–40 minutes, flipping halfway through.
Shopping List
Produce
- Baby Yukon Gold or red potatoes (1.5 lbs)
- Fresh parsley (small bunch)
Meat
- Bone-in, skin-on chicken thighs (4 pieces, about 2 lbs)
Pantry / Spices
- Olive oil
- Garlic powder
- Onion powder
- Smoked paprika
- Italian seasoning
- Salt
- Black pepper
5 Success Secrets for Air Fryer Chicken and Potatoes
1. Dry the chicken like you mean it. Use three or four paper towels per piece and press hard. Dry skin is crispy skin — period.
2. Preheat every time. A cold air fryer adds 3–5 minutes to your cook time and gives you uneven results. Two minutes of preheating at 400°F makes a real difference.
3. Start the chicken skin-side down. Fat renders out from the underside first, then the last 10+ minutes skin-side up lets it brown and crisp. Flipping matters.
4. Cut potatoes to the same size. This isn’t about looks. Same-sized pieces mean all the potatoes finish cooking at the same time. One big chunk in the batch can throw off the whole cook.
5. Use a thermometer, not a timer. Ovens, air fryers, and even chicken pieces vary. A $10 instant-read thermometer takes the guesswork out completely. When it reads 165°F, your air fryer chicken and potatoes are ready to eat safely every single time.
