YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken Thighs with Roasted Vegetables
Chicken thighs air-fried with smoky spices until golden, served with tender-crisp roasted broccoli and sweet bell peppers for a satisfying crunch.
INGREDIENTS
6 oz boneless skinless chicken thighs
1 tbsp extra virgin olive oil
0.5 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1.5 cups broccoli florets
0.5 medium red bell pepper
0.25 tsp dried oregano
PREPARATION
Preheat your air fryer to 400°F (200°C).
Pat the chicken thighs dry with a paper towel to ensure maximum crispiness.
In a small bowl, whisk together 0.5 tbsp of olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken thighs.
In a separate bowl, toss the broccoli florets and sliced red bell pepper with the remaining 0.5 tbsp of olive oil and dried oregano.
Place the chicken thighs in the air fryer basket in a single layer and cook for 12 minutes.
Open the basket, flip the chicken, and add the seasoned vegetables around the chicken pieces.
Continue air-frying for another 8-10 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp and slightly charred.
Let the chicken rest for 3 minutes before serving to keep it juicy.