Easy Air Fryer Chicken and Veggies - 25-Minute Dinner

Some nights you just cannot face a stove full of pans. You are tired, the day was long, and the last thing you want is a sink full of dishes. That is exactly when this air fryer chicken and veggies comes to the rescue.

Everything cooks in one basket. No preheating the oven, no watching a pot. You toss the chicken and vegetables in a little oil and seasoning, slide the basket in, and let the air fryer do the work. Twenty-five minutes later you have a real dinner.

The chicken stays juicy because the air fryer browns the outside fast. The vegetables get crisp edges and soft middles. You can change the vegetables to whatever you have, and the seasoning is easy to adjust. This is the meal I make when I am running on empty.

About the Ingredients

4 bone-in, skin-on chicken thighs (about 800g / 1.75 lb total)

Bone-in thighs stay juicy and are forgiving if you walk away. You can use boneless, skinless thighs or breasts, but reduce the time to 15-18 minutes.

2 cups (250g) broccoli florets

Use fresh broccoli for the best texture. Frozen will turn mushy, so if you only have frozen, thaw and pat dry first.

2 cups (250g) baby potatoes, halved

Baby potatoes cook quickly. If you use larger potatoes, cut them into 2.5cm (1-inch) pieces so they cook in the same time.

1 red bell pepper, cut into 2.5cm (1-inch) chunks

Any color works. Swap for zucchini or mushrooms if you prefer, but add softer vegetables halfway through.

2 tbsp (30ml) olive oil

Olive oil helps everything brown. You can use avocado oil or canola, but olive oil adds flavor.

1 tsp garlic powder

Garlic powder burns less easily than fresh garlic in the air fryer. If you use fresh, add it halfway through.

1 tsp smoked paprika

Smoked paprika gives a deep, smoky taste. Regular paprika works, but you will miss the smokiness.

1 tsp dried thyme

Thyme pairs well with chicken and vegetables. Use oregano or Italian seasoning if that is what you have.

1 tsp salt

Salt brings out the flavors. If you are watching sodium, use 1/2 tsp and add more at the table.

1/2 tsp black pepper

Freshly ground black pepper tastes best, but pre-ground is fine.

Tips & Tricks

• Do not overcrowd the basket. If everything is piled up, the steam will make the chicken skin soggy and the vegetables soft. Cook in batches if you need to.
• Cut vegetables to the same size so they cook evenly. Baby potatoes halved, bell pepper in chunks, broccoli in similar-sized florets.
• Pat the chicken dry before seasoning. This helps the skin get crisp. Use paper towels to remove extra moisture.

Step-by-Step Instructions

1. Prep the ingredients

Pat the chicken dry with paper towels. Cut the potatoes in half (quarter if they are large). Cut the bell pepper into chunks and break the broccoli into small florets.

2. Season the chicken

In a large bowl, mix the garlic powder, paprika, thyme, salt, and pepper. Rub about two-thirds of the seasoning all over the chicken thighs, including under the skin if you can.

3. Season the vegetables

In the same bowl (after the chicken), toss the vegetables with the remaining seasoning and the olive oil. Make sure everything is coated.

4. Preheat the air fryer

Set your air fryer to 200°C (400°F) and let it heat for 3 minutes. This helps the chicken brown from the start.

5. Arrange in the basket

Place the chicken thighs skin-side down in the air fryer basket. Scatter the vegetables around them, in a single layer if possible. Do not overcrowd.

6. Cook the first round

Cook at 200°C (400°F) for 12 minutes. The chicken will start to brown and the vegetables will soften.

7. Flip and continue cooking

Flip the chicken skin-side up and shake the basket to toss the vegetables. Cook for another 10-12 minutes, until the chicken is golden and the vegetables are tender. Check the chicken reaches 74°C (165°F) inside.

8. Rest and serve

Take the chicken out and let it rest for 5 minutes. Serve hot with the vegetables. Squeeze a little lemon over the top if you like.

Delicious Variations

Swap the vegetables

Use carrots, zucchini, or green beans. Just add softer ones like zucchini halfway through so they do not turn to mush.

Change the seasoning

Try a mix of chili powder and cumin for a smoky kick, or use a squeeze of lemon and some oregano for a Greek twist.

Make it saucy

Toss the cooked chicken and vegetables with a few spoonfuls of barbecue sauce or teriyaki sauce before serving.

How to Store Too tired to cook

Frequently Asked Questions

Next time you are too tired to cook, give this air fryer chicken and veggies a try. It is simple, fast, and cleanup is a breeze. Save this recipe so you have it ready for those busy nights.

Best Too tired to cook Recipe – Simple and Homemade

Make air fryer chicken and veggies in 25 minutes with minimal cleanup. Juicy chicken, crisp veggies, and simple seasoning for busy nights.

10 minPrep time25 minCook time4Servings410 kcalCalories

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🧂 Ingredients

• 4 bone-in, skin-on chicken thighs (about 800g / 1.75 lb total)
• 2 cups (250g) broccoli florets
• 2 cups (250g) baby potatoes, halved
• 1 red bell pepper, cut into 2.5cm (1-inch) chunks
• 2 tbsp (30ml) olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

📋 Instructions

1. 1Prep the ingredients — Pat the chicken dry with paper towels. Cut the potatoes in half (quarter if they are large). Cut the bell pepper into chunks and break the broccoli into small florets.
2. 2Season the chicken — In a large bowl, mix the garlic powder, paprika, thyme, salt, and pepper. Rub about two-thirds of the seasoning all over the chicken thighs, including under the skin if you can.
3. 3Season the vegetables — In the same bowl (after the chicken), toss the vegetables with the remaining seasoning and the olive oil. Make sure everything is coated.
4. 4Preheat the air fryer — Set your air fryer to 200°C (400°F) and let it heat for 3 minutes. This helps the chicken brown from the start.
5. 5Arrange in the basket — Place the chicken thighs skin-side down in the air fryer basket. Scatter the vegetables around them, in a single layer if possible. Do not overcrowd.
6. 6Cook the first round — Cook at 200°C (400°F) for 12 minutes. The chicken will start to brown and the vegetables will soften.
7. 7Flip and continue cooking — Flip the chicken skin-side up and shake the basket to toss the vegetables. Cook for another 10-12 minutes, until the chicken is golden and the vegetables are tender. Check the chicken reaches 74°C (165°F) inside.
8. 8Rest and serve — Take the chicken out and let it rest for 5 minutes. Serve hot with the vegetables. Squeeze a little lemon over the top if you like.

👨🍳 Chef's Note: If you want to skip the oil, you can use a little cooking spray, but the vegetables may not brown as nicely. A light spray works best.

Servings: 4

Cuisine: American

Course: Dinner

RecipesCooker10 minutes25 minutes40 minutes

Nutrition (per serving): 410 kcal · 28g protein · 22g carbs · 24g fat