Air Fryer Chicken Thighs and Vegetables
Description
Crispy bone-in chicken thighs air fried with broccoli and red bell peppers in one basket, seasoned with garlic and dried herbs. An easy, low-carb weeknight dinner.
Ingredients
- 4 bone-in, skin-on chicken thighs, (about 6–8 oz / 170–225 g each)
- 2 cups broccoli florets, about 5 oz / 140 g, fresh, or frozen, thawed and patted dry
- 1 medium red bell pepper, cut into strips
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
Instructions
- Preheat the air fryer to 380°F (193°C).
- Pat the chicken thighs very dry. Toss with 1 tablespoon oil, the oregano, thyme, parsley, ½ teaspoon salt, and the pepper.
- Place the thighs skin-side down in a single layer in the air fryer basket. Air fry for 10 minutes.
- Meanwhile, toss the broccoli, bell pepper, and garlic with the remaining 1 tablespoon oil and ¼ teaspoon salt.
- Flip the thighs skin-side up. Arrange the vegetables around them. Air fry 12–15 minutes more, until the skin is golden and the chicken reaches at least 175°F (79°C).
- Rest the chicken for 5 minutes. Serve with the vegetables and basket juices.
Equipment
- silicone air fryer liner (optional)
- Instant-read meat thermometer
Notes
- Boneless, skinless thighs: 16–20 minutes total, adding the vegetables after 6 minutes.
- Cooking times vary by air fryer model and thigh size. Always check with a meat thermometer.
Nutrition
Serving: 1ServingCalories: 337kcalCarbohydrates: 6gProtein: 20gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 111mgSodium: 540mgPotassium: 455mgFiber: 2gSugar: 2gVitamin A: 1322IUVitamin C: 79mgCalcium: 49mgIron: 2mg