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Airfryer chicken and potatoes – crisp in 30 min
Dinner

Airfryer chicken and potatoes – crisp in 30 min

Small-batch chicken and potatoes in the airfryer at 185 °C. Bite-size pieces, minimal oil and a mid-cook shake give crisp surfaces without the oven.

HjemmelavetHverdagDinnerAirfryerKyllingDansk
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Rate:
45 min total
2 servings
Very Easy

Ingredients

servings
Units

  • Airfryer

    • 14.1 oz Boneless chicken thighs, 3–4 cm pieces
    • 14.1 oz Potatoes, 1.5–2 cm cubes
    • 1½ tbsp Olive oil
    • 1 tsp Paprika
    • ½ tsp Garlic powder (optional)
    • Salt and pepper

Instructions

  1. 1

    Cut bite-size

    1. Cut potatoes into 1.5–2 cm cubes – no larger, or centers stay hard.
    2. Cut chicken into 3–4 cm pieces to match potato timing.
    10 min
  2. 2

    Season lightly

    1. Toss potatoes and chicken in oil, paprika, salt and pepper. Only a thin oil coat – the basket should not be wet.
    3 min
  3. 3

    Airfry with shaking

    1. Preheat the airfryer to 185 °C for 3 minutes.
    2. Load in one layer. Cook 25–32 minutes. Shake or turn after 12–15 minutes.
    3. Check chicken is done (75 °C) and potato cubes are tender in the center.
    30 min
    185°C

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Details

Nutrition

Calories

480kcal

Protein

34g

Fat

24g

Carbs

30g

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Best same day. Reheat in airfryer 5–7 minutes at 170 °C.

Tips

Preparation

  • • Dry potatoes after rinsing so they brown instead of steam.

Cooking

  • • Cook two batches instead of stacking. Faster than soft potatoes.

Serving

  • • Serve with a quick salad – this portion feeds 2–3.

Variations

Flavor

  • Add lemon zest after cooking for freshness.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.