Air Fryer Roast Chicken and Potatoes: A Super Easy Dinner Everyone Loves
Nothing beats coming home to the aroma of roast chicken and crispy potatoes, especially when it’s all put together with hardly any fuss. Using the air fryer changed how I make this classic combo. It’s now way quicker, the chicken turns out juicy, and the potatoes become golden with crunchy edges. If you’re after a meal that feels impressive yet takes little time, this recipe is exactly what you need—it has become my go-to when I want something satisfying and straightforward after a long day.
It’s easy to prep, doesn’t call for a bunch of fancy ingredients, and clean-up is a breeze. I love how this recipe fits busy weeknights, relaxed weekend dinners, or even a casual dinner with friends. If you’re new to cooking or still figuring out your air fryer, this dish is a safe bet. It’s forgiving and asks for just a bit of your attention.
What Makes This Dish So Good?
- Quick and convenient. The air fryer speeds up the cooking time, so dinner’s ready fast and you avoid heating up your whole oven.
- All-in-one meal. Chicken and potatoes cook together, so you don’t need to worry about making side dishes.
- Crispy potatoes, juicy chicken. The air fryer gives you crispy skin on the chicken and crunchy edges on the potatoes, every single time.
- Easy to customize. Tweak the herbs and seasonings, swap in sweet potatoes, or toss in extra veggies to make it your own.
Ingredients
Here’s what you’ll need for air fryer roast chicken and potatoes:
- 1 whole chicken (about 3-4 pounds), or 4-6 bone-in chicken thighs or legs
- 1 1/2 pounds baby potatoes (Yukon Gold or red potatoes are my favourite), cut into quarters
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or Italian seasoning)
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Fresh lemon wedges (optional, for serving)
Step-by-Step Instructions
1. Prep the Chicken and Potatoes
Pat the chicken dry with paper towels so the skin crisps up nicely. Toss the potatoes with 1 tablespoon of olive oil, half the seasonings, and a good pinch of salt and pepper. Rub the remaining oil and seasonings all over the chicken, including under the skin and in the crevices for extra flavour.
2. Arrange in the Air Fryer
If you have a smaller air fryer, using chicken parts is easier than fitting a whole chicken. Place the chicken in the basket breast side down, or arrange the thighs and legs in a single layer. Scatter the potatoes around the chicken but avoid packing it too tightly. Give everything a gentle shake to help the hot air move around, which ensures tons of crispiness.
3. Cook the Chicken and Potatoes
Set your air fryer to 360°F (182°C) and cook for 30 minutes. After that, flip the chicken (or turn the pieces if using just parts) and stir the potatoes a bit. Continue cooking for another 15 to 20 minutes. If you’re roasting a whole chicken, expect a total cook time of 45–55 minutes. The potatoes are done once they’re golden and crisp, while the chicken is ready when the juices run clear and a thermometer in the thickest part reads 165°F (74°C).
4. Rest, Carve, and Serve
Let the chicken rest for about 5 minutes before carving so the meat stays juicy. If you like your potatoes extra crisp, toss them back in the air fryer for a minute or two. Serve with a squeeze of lemon for a burst of brightness.
Tips, Swaps, and Ideas
- Add chopped carrots or brussels sprouts to the potatoes for a veggie boost—everything cooks at once.
- For even faster results, use boneless skinless chicken thighs, but check for doneness after about 25 minutes.
- Finish with fresh rosemary or chopped parsley to add herby flavour and colour.
- Marinate the chicken in yogurt and spices for a few hours first to make it super tender and flavourful.
- To make the potatoes even crispier, soak them in cold water for 30 minutes first. Pat dry before tossing with oil and seasoning.
Frequently Asked Questions
Q: Do I need to flip the chicken in the air fryer?
Flipping the chicken halfway through helps both sides get browned and crispy. It also helps everything cook more evenly.
Q: Can I use chicken breasts instead?
Absolutely. Bone-in, skin-on chicken breasts stay juicy and usually take about 25–30 minutes to cook. It’s best not to use only boneless, skinless breasts—they can dry out without skin or bone.
Q: What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat the potatoes in the air fryer to keep them crisp, rather than microwaving where they can get soggy.
Q: Can I cook everything at once if my air fryer is small?
If your air fryer is getting crowded, cook in two batches. Overcrowding means less crispiness, and separating it ensures the best results.
Give It a Try!
This air fryer roast chicken and potatoes recipe is a true dinner game changer—it’s fast, full of flavour, and doesn’t pile on extra work. If you put your own spin on it or try different seasonings, I’d love to hear about your results. Enjoy a tasty meal and the bonus free time your air fryer gives you!