Crisp paprika potatoes and juicy chicken with vegetables in a measured air-fryer dinner.
Prep
10 min
Cook
22 min
Total
32 min
Yield · entire batch
1 serving
Difficulty
moderate
Calories / serving
573
Protein / serving
40g
Carbs / serving
58g
Fat / serving
20g
Est. cost / serving
$2.40
The entire recipe batch is shown. Yield: 1 serving. Nutrition and estimated cost above are per serving; plan portions are set separately.
5 ⅜ ounces Chicken thighs
1.2 medium potato Potatoes
1 cup Frozen vegetables
¾ teaspoon Olive oil
½ teaspoon Paprika
¼ teaspoon Garlic powder
½ tablespoon Lemon juice
10 min prep · 22 min cooking · 32 min total
Equipment
Preheat the air fryer to 390°F. Cut potatoes into 1/2-inch pieces and pat the chicken dry.
Temperature: 390°F
Toss chicken, potatoes, and vegetables with the measured olive oil, paprika, and garlic powder.
Arrange the food in an uncrowded layer and air fry for 18 to 22 minutes, shaking the potatoes and turning the chicken halfway.
Temperature: 390°F
The potatoes should be browned and tender, and the thickest chicken piece must reach 165°F.
Rest the chicken for 3 minutes, then drizzle the measured lemon juice over the chicken and vegetables.
Storage
Cool leftovers promptly, refrigerate in a sealed container, and use within 3 days.
Serving notes
Cool leftovers promptly, refrigerate in a sealed container, and use within 3 days.
Reheat refrigerated portions until steaming throughout. Add fresh garnishes after reheating.
Allergen tags: none identified in mapped ingredients. This is not medical review.
Written by IntelliCart Test Kitchen for IntelliCart using verified structured foods.