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Crispy Chicken Thighs with Herbs and Vegetables from the Air Fryer (or Oven) - photo 1
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Crispy Chicken Thighs with Herbs and Vegetables from the Air Fryer (or Oven)

Pikantne Main Dishes Lunches Takeaway Dishes 80 min Easy 2 wyświetleń ~35.37 PLN - (0)
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Description

Here’s a recipe that pits two of the most popular kitchen appliances against each other: the modern AirFryer and the traditional oven. We will prepare juicy chicken thighs on the inside and incredibly crispy on the outside, wrapped in a fragrant marinade of garlic, rosemary, and thyme. They will be accompanied by golden roasted potatoes and sweet root vegetables that caramelize during baking, releasing their full flavor. This dish is the essence of home comfort, perfect for a family dinner or a quick yet impressive dinner. The recipe is designed so you can decide which method to use and see which one better suits your needs. The AirFryer will provide unmatched crispiness and speed, while the oven allows for preparing a larger portion at once, in a more classic style. Serve with a dollop of yogurt or a light salad.

Składniki (14)

Servings:
4
  • Chicken thighs (with skin and bone) 4 szt.
  • Potatoes 5.3 szt.
  • Carrot 2.5 szt.
  • Parsley root 1.9 szt.
  • Red onion 1 szt.
  • Extra virgin olive oil 0.2 łyżek
  • Garlic 4 ząbki
  • Fresh rosemary 0.1 pęczków
  • Fresh thyme 0.1 pęczków
  • 🌿 Przyprawy
  • Sweet paprika powder 3 łyżeczki
  • Salt 10 g
  • Pieprz czarny świeżo mielony 3 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
  • Lemon 1.5 szt.
💰 Szacowany koszt dania: ~35.37 PLN (8.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing all the ingredients. Take the chicken out of the fridge about 20-30 minutes before cooking to bring it to room temperature. Wash the potatoes, carrots, and parsley thoroughly under running water. Peel the carrots and parsley. You can leave the potatoes with their skin on (if it's thin and nice) or peel them. Peel the onion and garlic.

Ingredients: Chicken thighs (with skin and bone), Potatoes, Carrot, Parsley root, Red onion, Garlic
Use a large cutting board and a sharp chef's knife. Remember about hygiene - use a separate board for meat and vegetables, or wash the board thoroughly after contact with raw chicken.

Marinade and preparation of the chicken

2

In a small bowl, combine 2 tablespoons (30g) of olive oil, crushed garlic (or very finely chopped), chopped needles from one sprig of rosemary, and leaves from two sprigs of thyme. Add sweet paprika, 1 teaspoon of salt (5g), and 1/2 teaspoon of pepper (1.5g). If you like, add a pinch of chili flakes. Mix thoroughly until a thick paste forms.

Ingredients: Extra virgin olive oil, Garlic, Fresh rosemary, Fresh thyme, Sweet paprika powder, Salt, Pieprz czarny świeżo mielony, Chili flakes
Use a garlic press to release as much aroma as possible. If you are chopping garlic by hand, sprinkle it with a little salt - this will help in mashing it into a paste with the side of the knife.
3

Pat the chicken thighs dry very thoroughly with paper towels - this is a key step to achieving perfectly crispy skin. Place the chicken in a large bowl. Pour the prepared marinade over the meat and use your hands to thoroughly massage it into each thigh, making sure the marinade also gets under the skin. Set aside for at least 20 minutes at room temperature.

Ingredients: Chicken thighs (with skin and bone)
The best effect is achieved by marinating the chicken for a few hours (or even overnight) in the fridge. Just remember to take it out 30 minutes before baking.

Preparing the vegetables

4

Cut the potatoes into even pieces about 2-3 cm in size (e.g., into eighths or thick cubes). Cut the carrot and parsley root into thicker sticks or slices about 1 cm thick. Cut the red onion into eighths. Transfer all the chopped vegetables to the bowl where the chicken was marinated (you don't need to wash it).

Ingredients: Potatoes, Carrot, Parsley root, Red onion
Try to cut the vegetables into pieces of similar size. This will ensure even roasting - you will avoid situations where some are burnt while others are still hard.
5

Add the remaining tablespoon of olive oil (15g), the remaining teaspoon of salt (5g), and 1/2 teaspoon of pepper (1.5g) to the vegetables. Add the remaining sprigs of rosemary and thyme whole. Mix everything thoroughly with your hands so that each vegetable is coated with a thin layer of oil and seasoning.

Ingredients: Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony, Fresh rosemary, Fresh thyme
Don't be afraid to use your hands! It's the best way to evenly distribute the spices. You can also cover the bowl with a lid and shake it vigorously.

Baking - Method 1: Air Fryer

6

Preheat the AirFryer to 180°C for about 3-5 minutes. Evenly arrange half of the prepared vegetables at the bottom of the basket. Place 2 chicken thighs on top of the vegetables, skin side up. Make sure the ingredients are not too tightly packed - there should be space between them for hot air to circulate. Bake for 20-25 minutes. After this time, check if the chicken is done - the skin should be golden and crispy, and the meat should release clear juices when pierced. If necessary, bake for another 3-5 minutes. Repeat the process with the second batch.

Ingredients: Chicken thighs (with skin and bone), Potatoes, Carrot, Parsley root, Red onion
The key to success in the AirFryer is not overloading the basket. It's better to cook in two batches. If your model has a small capacity, you can first roast the vegetables (about 15-20 min), transfer them to a bowl, and then roast the chicken alone (about 20 min).

Baking - Method 2: Traditional Oven

7

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Line a large baking tray with parchment paper. Evenly spread all the prepared vegetables on it, creating a single layer. On top of the vegetables, place the marinated chicken thighs, skin side up, leaving small gaps between them. Put the tray in the preheated oven and bake for about 40-45 minutes. After 30 minutes, check the degree of doneness - if the vegetables at the edges are browning too quickly, gently stir them.

Ingredients: Chicken thighs (with skin and bone), Potatoes, Carrot, Parsley root, Red onion
Use a large baking tray so that the ingredients have enough space. If they are too crowded, they will start to steam instead of bake, and you won't achieve a crispy crust. Baking in the oven is perfect when cooking for the whole family and you want everything to be ready at the same time.

Serving

8

Regardless of the chosen method, after baking, remove the chicken and vegetables. Let the meat 'rest' for 5 minutes before serving - this allows the juices to distribute evenly, making it juicier. Transfer the portions to plates. Optionally, just before serving, drizzle everything with freshly squeezed lemon juice, which will wonderfully enhance the flavor of the dish.

Ingredients: Lemon
The dish is complete on its own, but it tastes great with a garlic sauce based on Greek yogurt or with a simple arugula salad with vinaigrette.

Fun Fact

💡

AirFryer, or air fryer, works on the principle of hot air convection, similar to a convection oven, but in a much smaller, concentrated chamber. This allows it to heat up quickly and cook faster, using less energy than a traditional oven, making it more economical for preparing smaller portions.

Best for

Rodzinny obiad w środku tygodnia Szybka i pożywna kolacja Posiłek do lunchboxa Nieformalne spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the dish hot, immediately after preparation. On the plate, arrange a portion of vegetables, and place the crispy chicken leg on top. You can garnish the whole dish with fresh herbs. Next to it, place a small bowl with yogurt-garlic sauce or ajvar. It pairs wonderfully with a light, green wine or lager beer.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for 2-3 days. To regain the crispiness of the chicken and vegetables, reheat them in the AirFryer (5-7 minutes at 180°C) or in the oven (10-12 minutes at 190°C), rather than in the microwave, which will make the skin rubbery.

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