Air Fryer Chicken Thighs with Roasted Root Vegetables

Name: Air Fryer Chicken Thighs with Roasted Root Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 800 g Chicken thighs; 400 g carrots; 400 g parsnips; 30 ml olive oil; 15 g garlic; 5 g thyme; 8 g salt; 2 g pepper

Chicken thighs air-fried to crispy perfection, served with a medley of roasted root vegetables like carrots and parsnips. A flavorful and easy meal prep option.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 38 g
Fat: 22 g
Carbs: 18 g

Ingredients

for 4 servings

Chicken thighs800 g
carrots400 g
parsnips400 g
olive oil30 ml
garlic15 g
thyme5 g
salt8 g
pepper2 g

Method

6 steps

Preheat oven to 200°C and air fryer to 180°C.
Chop carrots and parsnips into uniform pieces. Toss with 20ml olive oil, minced garlic, half the thyme, salt, and pepper.
Spread vegetables on a baking sheet and roast for 20 minutes.
Season chicken thighs with remaining olive oil, thyme, salt, and pepper.
Place chicken in the air fryer and cook for 25 minutes until internal temperature reaches 75°C.
Serve the crispy chicken thighs alongside the roasted root vegetables.