Air-Fryer Roasted Chicken Thighs with Potatoes and Mesclun Salad
By Garth ClingingsmithPublished on April 20, 2022
Time
1 hour
Yield
Serves 2
Ingredients
12 ounces russet potatoes, unpeeled, cut into 1-inch wedges1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided½ teaspoon ground coriander ½ teaspoon table salt, divided½ teaspoon ground black pepper, divided2 (5- to 7-ounce) bone-in chicken thighs, trimmed1 tablespoon lemon juice 1 teaspoon minced fresh thyme 1 teaspoon Dijon mustard ¼ cup minced fresh tarragon, basil, dill, and/or parsley, divided5 ounces (5 cups) mesclun 2 radishes, trimmed and sliced thin2 scallions, sliced thin
Before You Begin
If you plan to discard the chicken skin, skip poking with skewer. This recipe can be easily doubled.
Instructions
- Toss potatoes with 1 teaspoon oil, coriander, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl. Arrange potatoes in even layer in air-fryer basket; do not clean bowl.
- Using metal skewer, poke skin side of chicken 10 to 15 times. Pat chicken dry with paper towels and sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Arrange chicken skin side up on top of potatoes, spaced evenly apart. Place basket into air fryer; set temperature to 350 degrees; and cook until potatoes are tender and chicken is well browned and crisp and registers 195 degrees, 30 to 40 minutes, tossing potatoes and rotating chicken halfway through cooking (do not flip chicken).
- Transfer chicken to clean plate and discard skin, if desired. Tent with aluminum foil and let rest while finishing potatoes and salad. Return basket to air fryer and increase temperature to 400 degrees. Cook potatoes until golden brown and crisp, 6 to 10 minutes.
- Whisk remaining 2 tablespoons oil, lemon juice, thyme, and mustard together in large bowl; stir in tarragon. Spoon 2 tablespoons dressing over chicken. Add mesclun, radishes, and scallions to bowl with remaining dressing and toss to coat. Season with salt and pepper to taste. Serve chicken with potatoes and salad.
Time
1 hourYield
Serves 2Ingredients
12 ounces russet potatoes, unpeeled, cut into 1-inch wedges
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
½ teaspoon ground coriander
½ teaspoon table salt, divided
½ teaspoon ground black pepper, divided
2 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 tablespoon lemon juice
1 teaspoon minced fresh thyme
1 teaspoon Dijon mustard
¼ cup minced fresh tarragon, basil, dill, and/or parsley, divided
5 ounces (5 cups) mesclun
2 radishes, trimmed and sliced thin
2 scallions, sliced thin
Ingredients
12 ounces russet potatoes, unpeeled, cut into 1-inch wedges
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
½ teaspoon ground coriander
½ teaspoon table salt, divided
½ teaspoon ground black pepper, divided
2 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 tablespoon lemon juice
1 teaspoon minced fresh thyme
1 teaspoon Dijon mustard
¼ cup minced fresh tarragon, basil, dill, and/or parsley, divided
5 ounces (5 cups) mesclun
2 radishes, trimmed and sliced thin
2 scallions, sliced thin
Ingredients
12 ounces russet potatoes, unpeeled, cut into 1-inch wedges
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
½ teaspoon ground coriander
½ teaspoon table salt, divided
½ teaspoon ground black pepper, divided
2 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 tablespoon lemon juice
1 teaspoon minced fresh thyme
1 teaspoon Dijon mustard
¼ cup minced fresh tarragon, basil, dill, and/or parsley, divided
5 ounces (5 cups) mesclun
2 radishes, trimmed and sliced thin
2 scallions, sliced thin
Why This Recipe Works
For our updated healthier version of the bistro classic, we air-fried the chicken and russets together and offset their richness with a bright salad. Bone-in chicken thighs hold their shape after roasting, and the dark meat becomes superflavorful. We used a skewer to poke holes in the chicken skin to allow the fat to render during cooking, then roasted the chicken on top of the potatoes, which we tossed with fragrant ground coriander, olive oil, salt, and pepper. Chicken juices added more flavor as they dripped onto the potatoes. When the chicken was well browned, we rested it while crisping the potatoes. Mesclun, radishes, and scallions in a tangy tarragon-mustard dressing brought freshness to the plate. The dressing also served as a sauce for the chicken.
Before You Begin
If you plan to discard the chicken skin, skip poking with skewer. This recipe can be easily doubled.
Instructions
- Toss potatoes with 1 teaspoon oil, coriander, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl. Arrange potatoes in even layer in air-fryer basket; do not clean bowl.
- Using metal skewer, poke skin side of chicken 10 to 15 times. Pat chicken dry with paper towels and sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Arrange chicken skin side up on top of potatoes, spaced evenly apart. Place basket into air fryer; set temperature to 350 degrees; and cook until potatoes are tender and chicken is well browned and crisp and registers 195 degrees, 30 to 40 minutes, tossing potatoes and rotating chicken halfway through cooking (do not flip chicken).
- Transfer chicken to clean plate and discard skin, if desired. Tent with aluminum foil and let rest while finishing potatoes and salad. Return basket to air fryer and increase temperature to 400 degrees. Cook potatoes until golden brown and crisp, 6 to 10 minutes.
- Whisk remaining 2 tablespoons oil, lemon juice, thyme, and mustard together in large bowl; stir in tarragon. Spoon 2 tablespoons dressing over chicken. Add mesclun, radishes, and scallions to bowl with remaining dressing and toss to coat. Season with salt and pepper to taste. Serve chicken with potatoes and salad.
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