Crispy Air Fryer Chicken Thighs and Potatoes (Tuscan-Style)

Air fry boneless chicken thighs for 12 to 14 minutes, flipping halfway, until they reach 165°F inside, finishing at 400°F with the vegetables for extra-crispy edges.

These crispy air fryer chicken thighs make a complete Tuscan-style dinner with golden rosemary potatoes and roasted zucchini, peppers and cherry tomatoes. The boneless thighs get a garlicky Tuscan herb and paprika rub that turns crisp and caramelized at the edges while the inside stays juicy. Everything cooks in the air fryer, so it’s an easy, healthy weeknight dinner with less cleanup than the oven.

If you love chicken thighs in the air fryer, try my Air Fryer Ranch Chicken Thighs and Air Fryer Chicken Thigh Schnitzel next.

Why You Will Love These Air Fryer Chicken Thighs and Potatoes

• Crispy outside, juicy inside: Thighs stay tender even with high-heat air frying, and the rub gives them golden, crispy edges.
• A complete dinner: Protein, potatoes and veggies, all from the air fryer.
• Big Tuscan flavor: Garlic, herbs, rosemary and paprika from simple pantry spices.
• Budget-friendly: Boneless thighs cost less than breasts and are much harder to dry out.
• Flexible: Swap in chicken breasts or your favorite veggies.

Ingredients Needed

For the chicken

• Boneless, skinless chicken thighs: Juicy and forgiving. Chicken breasts work too.
• Olive oil: Helps the seasoning stick and the edges crisp.
• Tuscan seasoning: Italian seasoning works if you don’t have it.
• Garlic powder, paprika, salt and black pepper: Paprika gives the thighs their golden color.

For the potatoes

• Russet or Yukon Gold potatoes: Diced into even 3/4-inch cubes so they cook evenly.
• Olive oil, dried rosemary, dried thyme, salt and pepper

For the veggies

• Red bell pepper, zucchini and cherry tomatoes
• Olive oil, dried basil, dried oregano, salt and pepper

See the recipe card below for exact measurements.

Equipment Needed

• Air fryer (5-quart or larger works best)
• 3 mixing bowls
• Instant-read meat thermometer
• Tongs

How to Make Crispy Air Fryer Chicken Thighs and Potatoes

Step 1: Pat the chicken thighs completely dry with paper towels. This is the key to crispy edges. Rub them with olive oil, Tuscan seasoning, garlic powder, paprika, salt and pepper. Set aside.

Step 2: Preheat the air fryer to 400°F for 3 to 5 minutes. Toss the diced potatoes with olive oil, rosemary, thyme, salt and pepper.

Step 3: Air fry the potatoes at 400°F for 10 minutes, shaking halfway, to give them a head start.

Step 4: Push the potatoes to the edges of the basket and lay the chicken thighs smooth side down in the center, in a single layer. Lower the air fryer to 380°F and cook for 6 minutes. Flip the chicken and shake the potatoes.

Step 5: While the chicken cooks, toss the bell pepper, zucchini and cherry tomatoes with olive oil, basil, oregano, salt and pepper. Scatter the veggies into the basket around the chicken and potatoes.

Step 6: Raise the temperature to 400°F and air fry for 6 to 8 minutes, shaking gently halfway, until the chicken reaches 165°F, the potatoes are golden and the veggies are tender with charred edges. The higher heat crisps the chicken edges too.

Step 7: Let the chicken rest for 5 minutes, then serve everything together.

Small air fryer? If everything doesn’t fit without piling up, air fry the veggies separately at 400°F for 6 to 8 minutes while the chicken rests. Crowding steams the food instead of crisping it.

How to Get Crispy Chicken Thighs in the Air Fryer

• Pat them bone dry. Surface moisture steams the chicken instead of browning it.
• Coat in oil before seasoning. Oil helps the paprika and herbs toast into a crisp crust.
• Leave space in the basket. Crowded thighs steam. Cook in batches if needed.
• Finish hot. The last 6 to 8 minutes at 400°F crisp the edges without drying the inside.
• Rest before slicing. Five minutes keeps the juices in the chicken.

Tips for Perfect Potatoes and Veggies

• Cut potatoes evenly. 3/4-inch cubes cook through at the same rate.
• Shake often. Shaking every 5 minutes gives the potatoes golden, crispy sides.
• Cook the veggies last. Add them for the last 6 to 8 minutes so they char without getting mushy.

Variations

• Chicken breasts: Use thin-sliced or pounded breasts and check the temperature at 10 minutes.
• Bone-in, skin-on thighs: Air fry skin side down at 380°F for 12 minutes, flip, then cook 10 to 14 minutes more until 165°F, with the skin up for the crispiest finish.
• Ranch flavor: Swap the Tuscan rub for ranch seasoning, like my Air Fryer Ranch Chicken Thighs.
• Sweet heat: Brush the cooked thighs with hot honey, like in my Air Fryer Hot Honey Chicken Sandwich.
• Swap the veggies: Broccoli, onions, mushrooms or asparagus all work. Add them with the zucchini.

Storage and Reheating

• Store: Keep the chicken, potatoes and veggies in airtight containers in the fridge for up to 3 days.
• Freeze: Freeze the cooked chicken for up to 3 months. The veggies get soft once frozen, so they’re best eaten fresh.
• Reheat: Air fry at 350°F for 4 to 6 minutes until hot and crispy again.

What to Serve With Air Fryer Chicken Thighs

This is a complete meal on its own, but if you want extra sides, add Garlic Air Fryer Broccoli, a simple green salad or warm dinner rolls. For a different potato side, swap in Air Fryer Lemon and Rosemary Roasted Potatoes or Air Fryer Roasted Potatoes and Tomatoes.

More Air Fryer Chicken Thigh and Potato Recipes

• Air Fryer Ranch Chicken Thighs
• Air Fryer Chicken Thigh Schnitzel
• Air Fryer Hot Honey Chicken Sandwich
• Air Fryer Roasted Mini Potatoes
• Air Fryer Foil Potatoes
• Air Fryer Roasted Potatoes and Tomatoes

Crispy Air Fryer Chicken Thighs FAQs

How long do you cook boneless chicken thighs in the air fryer? 12 to 14 minutes total, flipping halfway, until they reach 165°F inside. In this recipe they cook 6 minutes at 380°F, then 6 to 8 minutes at 400°F with the veggies for crispier edges.

How do you get chicken thighs crispy in the air fryer? Pat them completely dry, coat them in oil before seasoning, don’t overcrowd the basket, and finish at 400°F for the last few minutes.

Can I cook the chicken, potatoes and veggies together? Yes, in stages in the same basket. The potatoes get a 10-minute head start, the chicken goes in next, and the veggies are added for the last 6 to 8 minutes so everything finishes together.

Can I use chicken breasts instead of thighs? Yes. Pound them to an even thickness and start checking the temperature at 10 minutes, since breasts dry out faster.

Can I use bone-in chicken thighs? Yes. Cook them skin side down at 380°F for 12 minutes, then flip and cook 10 to 14 minutes more until they reach 165°F.

What is Tuscan seasoning? It’s an Italian-style blend that usually includes garlic, rosemary, basil, oregano and red pepper. Italian seasoning plus a little extra garlic is a good substitute.

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