Chicken and Vegetables in the Air Fryer
Air fryer chicken and vegetables is a one-basket weeknight dinner that takes about 16 minutes once the chopping is done. Cubed chicken and sturdy vegetables roast together at 400 °F, so the edges brown and nothing turns soggy. You get a balanced plate with very little cleanup, and the recipe adapts to whatever vegetables are in the refrigerator.
- Temperature
- 400°F200 °C
- Total time
- 31min
- Prep time
- 15min
- Servings
- 4
- Internal temp
- 165°F74 °C
- Per serving
- 295kcal
Why the air fryer works for chicken and vegetables
Roasting chicken and vegetables on a sheet pan takes 30 to 40 minutes in a preheated oven, and the vegetables often steam if the pan is crowded. The air fryer works differently. Hot air moves across every piece, so the surfaces dry out quickly and brown, and the chunks cook in about half the time.
The key is to cut everything to a similar size. Chicken in 1½-inch pieces is done in 16 minutes at 400 °F, and broccoli, peppers and onion take the same time to soften and brown at the edges. Air fryer chicken and vegetables is also very flexible. Once you know the timing, you can swap in whatever you have, and the shaking halfway through takes care of the browning.
How to make chicken and vegetables in the air fryer
Tap a time to start a timer.
- Cut evenly Cut the chicken into 1½-inch chunks and the vegetables into pieces of a similar size. Sturdy vegetables such as broccoli, peppers, onion and zucchini finish in the same time as the chicken.
- Season In a large bowl, toss the chicken with 1 tbsp of the oil and the salt, pepper, garlic powder, Italian seasoning and paprika. In a second bowl, toss the vegetables with the remaining oil and a pinch of salt.
- Preheat Preheat the air fryer to 400 °F for . A hot basket sears the outside of the chicken at once.
- Cook Add the chicken and vegetables to the basket in a loose layer. This amount fits a 6 qt basket; in a 4 or 5 qt basket, cook in two batches. Cook for , shaking the basket after , until the vegetables have browned edges.
- Check the temperature Cut into the largest piece of chicken or use an instant-read thermometer. The center must read 165 °F and the juices should run clear.
- Serve Toss everything together with any juices from the basket and serve right away.
Times and temperatures
| Chicken and Vegetables | Temperature | Time |
|---|---|---|
| Breast chunks and vegetablesShake after 8 min | 400 °F (200 °C) | 16 min |
| Boneless thigh chunks | 400 °F (200 °C) | 16 min |
| Whole breasts with vegetablesVeg for the last 10 min | 380 °F (190 °C) | 18–20 min |
| Frozen vegetablesChicken first, add veg after 8 min | 400 °F (200 °C) | 18 min |
| Bone-in thighs and vegetablesVeg for the last 10 min | 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
- Keep the sizes uniform. Chunks of the same size cook at the same rate, so nothing burns while another piece stays raw.
- Don't crowd the basket. A loose layer lets the air reach every side. If the basket is more than half full, split the batch.
- Season the chicken and vegetables separately. The chicken needs more seasoning, and the vegetables take on its flavor in the basket.
Which chicken and vegetables to use
Breast chunks are lean and quick, while boneless thighs are more forgiving. For whole pieces of chicken, check chicken breast in the air fryer or chicken thighs in the air fryer for timing, and add the vegetables later. Hearty vegetables such as broccoli, cauliflower and carrots each have their own guide if you want the details. For skewers with the same ingredients, see chicken skewers.
What to serve with chicken and vegetables
This is a complete meal, but a scoop of rice, quinoa or couscous soaks up the juices. A drizzle of balsamic glaze, a spoonful of pesto or a squeeze of lemon changes the flavor without more work. For meal prep, divide the chicken and vegetables into 4 containers with rice for lunches. Our cooking times chart lists the timing for extra vegetables.
Storing and reheating
Refrigerate leftovers in a sealed container for 3 to 4 days. Reheat in the air fryer at 350 °F for 4–6 minutes, until the chicken is hot throughout at 165 °F. The vegetables crisp up again, which they never do in the microwave.
Variations
- Italian: Add 2 tbsp grated Parmesan and 1 tsp dried oregano for the last 3 minutes (not dairy-free).
- Teriyaki style: Toss the finished chicken and vegetables with 3 tbsp of teriyaki sauce and serve over rice (not gluten-free).
- Spicy: Replace the paprika with 1 tsp chili powder and add ¼ tsp cayenne.
If it does not turn out right
- The vegetables are soggy
- The basket was too full or the vegetables were wet. Dry them well, leave space between the pieces and cook in two batches if needed.
- The chicken is dry
- The chunks were too small or cooked too long. Keep them at 1½ inches, or switch to thighs, which have more fat and tolerate a few extra minutes.
- Some vegetables burn while others stay raw
- Cut tender vegetables such as zucchini a little larger, and add quick ones like asparagus or snap peas for the last 6–8 minutes.
Questions and answers
How long does chicken and vegetables take in the air fryer?
About 16 minutes at 400 °F for 1½-inch chicken chunks with broccoli, peppers, onion and zucchini, shaken halfway. Whole breasts need 18–20 minutes at 380 °F.
Can I use frozen vegetables?
Yes. Cook the chicken first for 8 minutes, then add the frozen vegetables straight from the freezer for 8–10 minutes. Do not thaw them first, as thawed vegetables turn watery.
Which vegetables work best?
Broccoli, cauliflower, bell peppers, onions, zucchini, carrots in thin slices, green beans and mushrooms. Hard vegetables such as potatoes and carrots need a head start of about 10 minutes.
Can I use chicken thighs or drumsticks?
Boneless thigh chunks take the same 16 minutes. Bone-in thighs and drumsticks need 22–25 minutes, so cook them first and add the vegetables for the last 10.
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