Make this easy, healthy airfryer meal with simple ingredients
Air fryer chicken and veggies with crisp edges and juicy centers, ready in about 35 minutes using one basket and six simple ingredients.
Chicken thighs and vegetables in an air fryer come out golden at the edges in about 35 minutes, and you only dirty one basket and one bowl.
The trick is cutting everything the same size and cooking the chicken for a few minutes before the vegetables go in. That way nothing steams and nothing dries out.
About the Ingredients
1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
Thighs stay juicy where breasts dry out. If you only have breasts, cut them the same size and pull them out 2 minutes earlier.
2 tbsp olive oil
Avocado oil works too and has a higher smoke point. Skip butter, it burns at air fryer temperatures.
1 tsp smoked paprika
Sweet paprika is fine if you don't want the smoky note. Chili powder gives more heat.
1 tsp garlic powder
Onion powder is a good swap, or use both, half a teaspoon each.
1 tsp kosher salt
Use half the amount if you only have fine table salt.
1/2 tsp black pepper
Fresh cracked tastes better, but pre-ground is fine here.
1 head broccoli, cut into 1-inch florets
Frozen florets work, but add 4 minutes and pat them dry first or they steam instead of roast.
1 red bell pepper, cut into 1-inch chunks
Any color works. Zucchini is a good swap, cut into half-moons.
1 small red onion, cut into 1-inch wedges
Yellow or white onion is fine. Keep the wedges thick so they don't burn.
Step-by-Step Instructions
1. Heat the air fryer
Set your air fryer to 400F (200C) and let it preheat for 3 minutes. A hot basket gives you a head start on browning.
2. Toss the chicken
In a large bowl, toss the chicken with 1 tbsp olive oil, paprika, garlic powder, salt and pepper. Make sure every piece is coated.
3. Cook the chicken first
Spread the chicken in a single layer in the basket. Cook at 400F (200C) for 10 minutes, shaking the basket once at the 5-minute mark.
4. Toss the vegetables
While the chicken cooks, toss the broccoli, pepper and onion with the remaining 1 tbsp olive oil and a pinch of salt in the same bowl.
5. Add the vegetables
Pull the basket out and add the vegetables around the chicken. Don't pile them on top or they won't crisp.
6. Finish cooking
Cook at 400F (200C) for another 12 to 14 minutes, shaking the basket halfway. The chicken is done when it reads 165F (74C) and the broccoli edges are dark and crisp.
7. Rest and serve
Let everything sit for 3 minutes, then serve straight from the basket or over rice. Squeeze lemon over the top if you have one.
Delicious Variations
- Swap the paprika for 1 tbsp taco seasoning and serve with lime and cilantro.
- Use cauliflower instead of broccoli and add 1 tsp curry powder to the oil.
- Add 1 tbsp soy sauce and 1 tsp honey to the chicken toss for a sticky glaze.
Pro Tips
How to Store Make this easy, healthy airfryer meal with simple ingredients
Refrigerator
Keep leftovers in a sealed container for up to 3 days. The vegetables soften a bit, that's normal.
Freezer
Freeze cooled portions in a freezer bag for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat at 350F (175C) for 5 to 6 minutes in the air fryer. The microwave works but makes the broccoli limp.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
Yes, cut it into 1-inch pieces and cook it the same way, but check it at 8 minutes. Breast dries out faster than thigh, so pull it as soon as it hits 165F (74C).
Q: Do I need to preheat the air fryer?
It helps, but it isn't required. A 3-minute preheat gives you better browning on the chicken and shaves a couple of minutes off the total cook time.
Q: Why did my vegetables come out soggy?
You probably crowded the basket or didn't dry them first. Cook in two batches and pat everything dry with paper towels before tossing in oil.
Q: Can I cook everything at once instead of in stages?
You can, but the broccoli will burn before the chicken is cooked through. Adding the vegetables at the 10-minute mark is what keeps both textures right.
Q: What temperature should the chicken be?
165F (74C) in the thickest piece. Check with an instant-read thermometer rather than guessing by color.
Dinner's done. Go put your feet up.
Make this easy, healthy airfryer meal with simple
Air fryer chicken and veggies with crisp edges and juicy centers, ready in about 35 minutes using one basket and six simple ingredients.
🧂 Ingredients
- 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 head broccoli, cut into 1-inch florets
- 1 red bell pepper, cut into 1-inch chunks
- 1 small red onion, cut into 1-inch wedges
📋 Instructions
- 1Heat the air fryer — Set your air fryer to 400F (200C) and let it preheat for 3 minutes. A hot basket gives you a head start on browning.
- 2Toss the chicken — In a large bowl, toss the chicken with 1 tbsp olive oil, paprika, garlic powder, salt and pepper. Make sure every piece is coated.
- 3Cook the chicken first — Spread the chicken in a single layer in the basket. Cook at 400F (200C) for 10 minutes, shaking the basket once at the 5-minute mark.
- 4Toss the vegetables — While the chicken cooks, toss the broccoli, pepper and onion with the remaining 1 tbsp olive oil and a pinch of salt in the same bowl.
- 5Add the vegetables — Pull the basket out and add the vegetables around the chicken. Don't pile them on top or they won't crisp.
- 6Finish cooking — Cook at 400F (200C) for another 12 to 14 minutes, shaking the basket halfway. The chicken is done when it reads 165F (74C) and the broccoli edges are dark and crisp.
- 7Rest and serve — Let everything sit for 3 minutes, then serve straight from the basket or over rice. Squeeze lemon over the top if you have one.
