Chicken and Potatoes in the Air Fryer
Air fryer chicken and potatoes gives you a full weeknight dinner from a single basket, with crisp-skinned chicken on top and potatoes that soak up the drippings below. The trick is timing, because potatoes need a head start before the chicken goes in. Follow the steps below and both finish together in about 30 minutes.
- Temperature
- 380°F190 °C
- Total time
- 45min
- Prep time
- 10min
- Servings
- 4
- Internal temp
- 165°F74 °C
- Per serving
- 400kcal
Why the air fryer works for chicken and potatoes
Chicken and potatoes are a classic pairing for a reason. The chicken releases fat and juices as it cooks, and the potatoes underneath collect them. In an oven that takes an hour and a crowded sheet pan. In the air fryer, fast-moving hot air crisps the chicken skin and the potato edges at the same time, and the whole dinner is done in about half an hour.
The two foods cook at different speeds, so the order matters. Halved baby potatoes need roughly 30 minutes at 380 °F, while a bone-in thigh needs about 22. Starting the potatoes first means everything finishes together and you only wash one basket. Because the potatoes sit below the chicken, they brown a little less than they would alone, which is why the shake halfway through is worth doing.
How to make chicken and potatoes in the air fryer
Tap a time to start a timer.
- Season the potatoes Toss the halved potatoes in a bowl with 1 tbsp of the oil, ½ tsp of the salt and a pinch of pepper. Cut any large potatoes so every piece is about the same size, roughly 1½ inches.
- Season the chicken Pat the thighs completely dry with paper towels. Rub them with the remaining oil, then coat with the remaining salt and pepper, garlic powder, paprika and thyme. Dry skin is what makes it crisp.
- Start the potatoes Preheat the air fryer to 380 °F for . Spread the potatoes in the basket and cook for . Use a 5.5 qt basket or larger for this amount, or halve the recipe in a smaller one.
- Add the chicken Lay the thighs skin side up on top of the potatoes. Cook for , shaking the basket gently after so the potatoes brown on every side. The chicken juices drip down and season them.
- Check the temperature Insert an instant-read thermometer into the thickest part of a thigh without touching the bone. It must read at least 165 °F. If it does not, cook more and check again.
- Rest and serve Move the chicken to a plate and rest it for . Toss the potatoes with the parsley, taste for salt and serve everything together.
Times and temperatures
| Chicken and Potatoes | Temperature | Time |
|---|---|---|
| Bone-in thighs and baby potatoesPotatoes start 8 min earlier | 380 °F (190 °C) | 30 min |
| Boneless thighs and potatoesAdd thighs after 10 min | 380 °F (190 °C) | 24 min |
| Chicken breasts and potatoesAdd breasts after 12 min | 380 °F (190 °C) | 26 min |
| Drumsticks and potatoesTurn drumsticks halfway | 380 °F (190 °C) | 30 min |
| Sweet potatoes, 1-inch cubesStart 6 min before chicken | 380 °F (190 °C) | 25 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 165 °F (74 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Match the sizes. Potatoes cut to about 1½ inches cook evenly. A mix of tiny and large pieces means some are burnt while others are raw.
- Skin side up. Placing the thighs skin side up keeps the skin out of the drippings, so it crisps instead of steaming.
- Use the thermometer. Chicken that looks done can still be under 165 °F near the bone. A quick check takes five seconds.
Which chicken to use
Bone-in thighs are the most forgiving choice, because the dark meat stays juicy even if it runs a few minutes long. If you prefer chicken breast, add it later in the cook so it does not dry out. For other cuts and cooking details, see our guide to chicken thighs. If you want a potato side on its own, mini potatoes follow a similar method, and a whole chicken needs a larger basket and a longer roast.
What to serve with chicken and potatoes
The plate is almost complete already. Add a green vegetable such as green beans or broccoli, or a simple coleslaw or green salad for something fresh. A spoonful of ranch or a little pan sauce of chicken broth and butter works well for dipping the potatoes. Check air fryer cooking times when you want to cook a side in a second batch.
Storing and reheating
Cool leftovers within 2 hours and store them in a sealed container in the refrigerator for 3 to 4 days. Reheat the chicken and potatoes together in the air fryer at 350 °F for 6–8 minutes, until the center of the chicken reaches 165 °F. The skin crisps up again, which the microwave cannot do.
Variations
- Lemon herb: Add the zest of 1 lemon and 1 tsp dried rosemary to the seasoning, then squeeze lemon over the finished chicken.
- Spicy: Replace the smoked paprika with 1 tsp chili powder and ¼ tsp cayenne.
- Garlic butter: Melt 2 tbsp butter with 2 minced garlic cloves and brush it over the chicken and potatoes for the last 3 minutes.
If it does not turn out right
- The potatoes are pale and soft
- The basket was too full or the pieces were too big. Keep the potatoes in a loose layer, cut them to about 1½ inches and shake halfway so the edges brown.
- The chicken skin is rubbery
- The skin was wet. Pat the thighs very dry before oiling them and place them skin side up so the fat renders and drains away.
- The chicken is done but the potatoes are still hard
- Give the potatoes a longer head start, 12 minutes instead of 8, or cut them smaller. Large whole potatoes need much longer than halves.
Questions and answers
How long do chicken and potatoes take in the air fryer?
About 30 minutes at 380 °F for bone-in thighs and halved baby potatoes, with the potatoes going in 8 minutes ahead of the chicken. Boneless breasts need only 14–16 minutes, so add them later.
Can I cook chicken breast and potatoes together?
Yes, but start the potatoes for 12 minutes, then add 6–8 oz breasts for the last 15 minutes. Breasts dry out faster than thighs, so pull them at 165 °F and not later.
What temperature should the chicken reach?
The USDA says 165 °F in the thickest part. Many cooks take thighs to 175 °F because dark meat is more tender when cooked a little further.
Can I add vegetables such as carrots or green beans?
Add carrot chunks with the potatoes. Green beans, broccoli and onion wedges go in for the last 8–10 minutes, scattered around the chicken.
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