Air Fryer Roasted Chicken with Potatoes and Vegetables
This recipe is for a delicious and easy one-pan roasted chicken dish that is perfect for a quick weeknight dinner. It features bone-in, skin-on chicken thighs and sirloin steak, coated in a flavorful spice mixture and air-fried to perfection along with mini gold potatoes, peppers, tomatoes, and mushrooms. The dish is easily customizable with your favorite vegetables and is a great way to use up any veggies you have on hand. Leftovers can be stored and reheated for a convenient and tasty meal later in the week.
About Time
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4
Ingredients:
- 2 lbs bone-in, skin-on chicken thighs
- 1 lb sirloin steak, sliced into strips
- 1 lb mini gold potatoes, halved
- 1 red bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- 1 lb cherry tomatoes, halved
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp cumin
- Salt and pepper, to taste
- Mushrooms
Instructions:
- In a small bowl, mix together garlic powder, smoked paprika, onion powder, cumin, salt and pepper.
- Coat chicken and beef with oil, then sprinkle with 2/3 of the spice mixture.
- Place chicken and beef in the greased air fryer basket, on one side.
- Toss potatoes with oil and remaining spice mixture, then add to the air fryer basket next to the chicken and beef.
- Air fry at 400ºF for 10 minutes.
- Add peppers, tomatoes, and mushrooms to the potatoes, toss and sprinkle with salt.
- Air fry at 400ºF for 10-15 more minutes or until chicken and beef reach an internal temperature of 165ºF.
- Serve hot.
Tips for Making One Pan Roasted Chicken:
- Customize by adding any vegetables you have on hand, such as carrots, sweet potatoes, butternut squash, broccoli, or mushrooms.
- Leftovers can be stored in an airtight container with the juices from the pan and refrigerated for up to 4 days. Reheat in the microwave, air fryer at 300F for 5 minutes, or in the oven at 300F for 10 minutes.
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