Description
Air Fryer Chicken Thighs and Potatoes. Bone-in chicken thighs with a mustard and panko bread crumb crust, air-fried on a bed of baby potatoes - it tastes fancy, but it is an easy meal to put together.
Ingredients
Chicken Thighs with Panko-Mustard Crust
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon fine sea salt
- ¼ cup dijon mustard
- 1 cup Panko bread crumbs
Potatoes
- 24 ounces halved baby red potatoes
- ¾ teaspoon fine sea salt
- 1 tablespoon olive oil (or vegetable oil)
Instructions
- Coat chicken with mustard and panko: Trim any excess skin or fat from the chicken thighs. Sprinkle the thighs with the teaspoon of salt, then coat them with the mustard (either brush it on the chicken or put them in a bowl and toss until evenly coated). Put the panko in a pie plate. Press the chicken into the panko on both sides, shake off any excess, and set aside while the air fryer preheats.
- Prep the potatoes: Cut the baby potatoes in half, put them in a bowl, sprinkle with the salt, then add the olive oil and toss until the potatoes are covered in oil.
- Air fry the chicken and potatoes at 400°F for 35 minutes: Preheat the air fryer to 400ºF. Put the potatoes in the air fryer basket, then set the chicken thighs on top, skin side up. Set the air fryer for 35 minutes. After 20 minutes, flip the chicken thighs skin-side down. After 35 minutes, the bread-crumbed crust should be browned, and the chicken should be 175°F or higher.
- Serve and enjoy: Remove the chicken thighs and potatoes to a platter, serve, and enjoy!
Equipment
Buy Now → - Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Weeknight Dinner
- Method: Air Fryer
- Cuisine: French
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Nutrition
- Serving Size: 1 thigh with potatoes
- Calories: 589
- Sugar: 3.9 g
- Sodium: 1300.5 mg
- Fat: 25.3 g
- Carbohydrates: 46.5 g
- Fiber: 4.1 g
- Protein: 38.7 g
- Cholesterol: 182.2 mg