Ingredients
Equipment
Method
Marinate the chicken.
- In a bowl combine olive oil, tomato paste, salt, paprika, onion powder, coriander, and black pepper. Add the chicken thighs and rub the marinade in really well so every piece is fully coated.8 boneless chicken thighs, 1 tablespoon olive oil, 2 tablespoons tomato paste, ½ teaspoon salt, ½ teaspoon paprika, ¼ teaspoon onion powder, ¼ teaspoon ground coriander, ¼ teaspoon black pepper
Prep the vegetables.
- Halve the potatoes and quarter the onion. Cut the bell pepper into chunks.1 cup small potatoes, 1 onion, 1 red bell pepper
Load the basket.
- Place the potatoes, onion, and bell pepper in the bottom of the air fryer basket. Lay the marinated chicken thighs on top.
Air fry.
- Cook at 375°F for 25 minutes total, flipping the chicken halfway through at the 12 minute mark.
Check the vegetables.
- Once the chicken is done remove it and check the potatoes. If they need more time, air fry the vegetables for an additional 3 to 5 minutes until tender and golden.
Serve.
- Plate the chicken and vegetables together. Garnish with fresh parsley if using.Fresh parsley
Notes
- Rub the tomato paste marinade in really well. Get it into every fold of the chicken. This is what gives you that deep caramelised colour and flavour in the air fryer.
- Vegetables go in first, chicken on top. The chicken drippings season everything underneath while it cooks. This is the move that makes the potatoes taste incredible.
- Small potatoes halved cook perfectly in 25 minutes alongside the chicken. Larger potatoes need to be cut smaller or they will not be done in time.