Air-Fryer Chicken Thighs with Roasted Mushrooms and Tomatoes
By Sam BlockPublished on April 20, 2022
Time
45 minutes
Yield
Serves 2
Ingredients
12 ounces portobello mushroom caps, gills removed, cut into 2-inch pieces4 plum tomato, cored and halved lengthwise6 garlic cloves, lightly crushed and peeled2 tablespoons extra-virgin olive oil 1½ teaspoons minced fresh rosemary ½ teaspoon table salt, divided½ teaspoon ground black pepper, divided⅛ teaspoon red pepper flakes 2 (5- to 7-ounce) bone-in, skin-on chicken thighs, trimmed1 tablespoon sherry vinegar 2 tablespoons chopped fresh basil
Before You Begin
If you plan to discard the chicken skin, skip poking with a skewer. This recipe can be easily doubled.
Instructions
- Toss mushrooms and tomatoes with garlic, oil, rosemary, ¼ teaspoon salt, ¼ teaspoon pepper, and pepper flakes. Transfer to air-fryer basket and spread into even layer.
- 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 remaining ¼ teaspoon pepper. Arrange chicken skin side up on top of vegetables, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until vegetables are browned and chicken is well browned and crisp and registers 195 degrees, 25 to 35 minutes, stirring vegetables and rotating chicken halfway through cooking (do not flip chicken).
- Transfer chicken to plate and discard skin, if desired. Tent with aluminum foil and let rest for 5 minutes. Transfer vegetables to serving platter and season with salt and pepper to taste. Drizzle with vinegar and sprinkle with basil. Serve chicken with vegetables.
Time
45 minutesYield
Serves 2Ingredients
12 ounces portobello mushroom caps, gills removed, cut into 2-inch pieces
4 plum tomato, cored and halved lengthwise
6 garlic cloves, lightly crushed and peeled
2 tablespoons extra-virgin olive oil
1½ teaspoons minced fresh rosemary
½ teaspoon table salt, divided
½ teaspoon ground black pepper, divided
⅛ teaspoon red pepper flakes
2 (5- to 7-ounce) bone-in, skin-on chicken thighs, trimmed
1 tablespoon sherry vinegar
2 tablespoons chopped fresh basil
Ingredients
12 ounces portobello mushroom caps, gills removed, cut into 2-inch pieces
4 plum tomato, cored and halved lengthwise
6 garlic cloves, lightly crushed and peeled
2 tablespoons extra-virgin olive oil
1½ teaspoons minced fresh rosemary
½ teaspoon table salt, divided
½ teaspoon ground black pepper, divided
⅛ teaspoon red pepper flakes
2 (5- to 7-ounce) bone-in, skin-on chicken thighs, trimmed
1 tablespoon sherry vinegar
2 tablespoons chopped fresh basil
Ingredients
12 ounces portobello mushroom caps, gills removed, cut into 2-inch pieces
4 plum tomato, cored and halved lengthwise
6 garlic cloves, lightly crushed and peeled
2 tablespoons extra-virgin olive oil
1½ teaspoons minced fresh rosemary
½ teaspoon table salt, divided
½ teaspoon ground black pepper, divided
⅛ teaspoon red pepper flakes
2 (5- to 7-ounce) bone-in, skin-on chicken thighs, trimmed
1 tablespoon sherry vinegar
2 tablespoons chopped fresh basil
Why This Recipe Works
We roasted skin-on chicken thighs (the skin poked with a skewer) directly on top of mushrooms, tomatoes, and garlic cloves. The chicken juices flavored the vegetables while the rendered fat fell through the basket, leaving the dish grease-free. There's one chicken thigh per person, but the portobellos added heft. Rosemary's floral flavor contributed aromatic notes, paying homage to classic cacciatore. The short roasting process transformed even off-season tomatoes into concentrated goodness and the garlic cloves to melt-in-your-mouth perfection. A splash of sherry vinegar and fresh basil finished the dish with brightness.
Before You Begin
If you plan to discard the chicken skin, skip poking with a skewer. This recipe can be easily doubled.
Instructions
- Toss mushrooms and tomatoes with garlic, oil, rosemary, ¼ teaspoon salt, ¼ teaspoon pepper, and pepper flakes. Transfer to air-fryer basket and spread into even layer.
- 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 remaining ¼ teaspoon pepper. Arrange chicken skin side up on top of vegetables, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until vegetables are browned and chicken is well browned and crisp and registers 195 degrees, 25 to 35 minutes, stirring vegetables and rotating chicken halfway through cooking (do not flip chicken).
- Transfer chicken to plate and discard skin, if desired. Tent with aluminum foil and let rest for 5 minutes. Transfer vegetables to serving platter and season with salt and pepper to taste. Drizzle with vinegar and sprinkle with basil. Serve chicken with vegetables.
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