People Have Been Asking
When I started making the air fryer chicken thighs a few week ago, I shared a photo on Instagram of this plate combo:
- the roasted potato wedges
- the cucumber salad
- the golden, juicy, flavor-crusted chicken bites
- the smoky aioli drenching it all.
And I got so many questions! What’s in the sauce? How do you make the potatoes? We need a written recipe!
So here I am with a proper, written recipe for this very yummy, colorful, flavor-packed plate. It’s going to SEEM like a lot at first glance at the ingredient list, but all those ingredients = amazing flavor. And it’s actually pretty chill to bring it all together.
End result: juicy, garlicky, oregano-y, flavor-crusted chicken, served with creamy, golden roasted potatoes, a zippy cucumber salad, and plenty of smoky aioli over the whole thing. It is delicious.
Bjork and I are loving this combo, and my kids love every single thing on the plate (although they’d like you to know that they usually go for ketchup instead of the smoky aioli, of course).
Hope you love it!
How To Make This Recipe
1
Roast the Potato Wedges.
Get those started so they can get nice and browned.
2
Air Fry Some Chicken Thighs.
This can alternatively go in the oven with the potato wedges! I just love that air fryer crisp.
3
Mix Up a Cucumber Salad.
Thinly slicing is key here! I always use a mandoline.
4
Whisk Your Smoky Aioil.
This stuff is SO good.
5
You’re Done! Let’s Go!
A little lemon juice on top? I love this combo so much.
Chicken and Potatoes with Smoky Sauce
Total Time: 45 minutes
Yield: 4 (enough for our family with 2 adults, 2 kids) 1x
Description
My family is obsessed with this dinner! Crispy chicken thighs, roasted potato wedges, and a crunchy cucumber salad all covered in a creamy, smoky sauce.
Ingredients
Units
Scale
Roasted Potato Wedges
- 4 large Yukon gold potatoes, cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Smoked Paprika Aioli
- 1/2 cup mayo
- 1/4 cup yogurt
- 1 clove garlic, grated
- 1/2 teaspoon smoked paprika
- pinch of kosher salt, to taste
- 1–2 tablespoons water, to get a slightly more drippy consistency (as pictured)
Cucumber Salad
- 1 English cucumber, thinly sliced on a mandoline
- 1/4 of a red onion, thinly sliced on a mandoline
- 2 tablespoons vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 cup fresh dill, chopped
Chicken:
- 1.25 pounds boneless skinless chicken thighs
- 1 1/2 teaspoons paprika
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt (I used fine-grained table salt for this)
- a few cracks of freshly ground black pepper
- 1 tablespoon olive oil
- squeeze of lemon to finish
Instructions
- Preheat Oven: Preheat the oven to 425 degrees.
- Roasted Potatoes: Toss potatoes with oil and salt; transfer to a parchment-lined baking sheet. Roast for 20 minutes; flip, and roast again for 15 minutes until nicely golden brown.
- Make Cucumber Salad: Toss cucumber salad together; let it rest for 15-20 minutes to let the flavors come together.
- Make Sauce: Whisk sauce together until smooth.
- Cook Chicken: Toss chicken with the spices and olive oil to coat. Air fry fat 375 for 11-13 minutes until deeply golden and 165 degrees (or, place on the sheet pan with the potatoes and roast for 15-17 minutes). When the chicken is done, I like to cut it up into bite-sized pieces for serving in a big pile on each plate.
- Finish and Serve: Serve chicken with the roasted potatoes, chicken, cucumber salad, warmed pita, and a dollop of sauce on a plate. Serve with lemon wedges to squeeze over the top. YUMMY!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roast
- Cuisine: American
Keywords: air fryer chicken, chicken and potatoes, roasted potatoes
