30-Minute Air Fryer Recipe: Crispy Roast Chicken and Tender Potatoes

Steps

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1. 1
   Peel and cut potatoes into uniform cubes. Place them in the air fryer basket with 1 tablespoon of olive oil, Herbes de Provence, salt and pepper. Mix well and cook at 180°C for 10 minutes, shaking the basket halfway through.
   ▶ ≈0:42
2. 2
   Coat the chicken with olive oil and season generously with garlic powder, onion powder, black pepper, salt and paprika. Use your hands to distribute the seasonings evenly. Allow to rest for 30 minutes if possible for better flavor.
   ▶ ≈1:50
3. 3
   Place the seasoned chicken thighs skin-side up on top of the partially cooked potatoes.
   ▶ ≈4:08
4. 4
   Continue cooking at 180°C for 20 minutes. Halfway through, open the fryer and gently shake the potatoes to ensure even cooking, then return to the basket.
   ▶ ≈4:15
5. 5
   Prepare the kale: rinse and cut into appropriate-sized pieces. Massage with your hands while drizzling 1 tablespoon of olive oil, then sprinkle with 2 tablespoons of grated Parmesan or Grana Padano cheese.
   ▶ ≈2:49
6. 6
   With 5 minutes remaining for the chicken and potatoes, add the prepared kale around the chicken in the fryer basket. Cook for 5 minutes, turning the kale leaves halfway through with tongs to ensure even cooking and crispness.
   ▶ ≈4:39
7. 7
   Check for doneness: chicken should be golden and juicy, potatoes tender with slightly crispy edges, and kale chips very crispy. Serve immediately.
   ▶ ≈5:03