Today, let’s make Chicken and Potatoes. But it’s not just regular, boring chicken and potatoes. It’s going to be a one-pan version made in the air fryer. All you need to do is just season the chicken and potatoes with a touch of Korean flavors and pop them in an air fryer. Sounds super easy, right? So please give it a try. If you do, your weeknight dinners will become so much easier and more satisfying. I guarantee it!
Chicken and Potatoes (2-3 servings)
Ingredients:
- 5 cloves garlic
- 2-3 green onions, divided
- 1 lb (450g) boneless, skin-on chicken thighs
- 4 Yukon Gold potatoes
- Kosher salt, to taste
- Handful of frozen vegetables (optional), to serve
Marinade:
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 1/2 tbsp garlic powder
- 1/2 tbsp sugar
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp mirin
- 1 tbsp lemon juice
- 1/2 tbsp toasted sesame oil
- 1 tbsp olive oil, plus more for potatoes
- Black pepper, to taste
Instructions:
PREP INGREDIENTS
1. Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.
2. Marinate the chicken: Combine the chicken with all the marinade ingredients, plus the minced garlic and the white parts of the green onions. Massage well and let it marinate in the fridge for at least 10 minutes.
3. Cut the potatoes into small bite-sized pieces and transfer to a mixing bowl. Add 1 tablespoon of olive oil and a generous pinch of salt. Toss to coat.
COOK CHICKEN AND POTATOES
1. Add the potatoes to the air fryer basket, spreading them out so they don’t stick together. Place the chicken pieces on top, skin-side down. Cook at 190°C (375°F) for 15 minutes. (No preheating is needed.)
2. Flip the chicken and cook at 180°C (360°F) for another 10 minutes, or until the chicken is fully cooked and the potatoes are tender.
3. Transfer to a serving plate. Garnish with steamed veggies (if using) on the side and sprinkle some green onions over the chicken. Enjoy!
WATCH FULL VIDEO
MORE AIR FRYER RECIPES:
- Baked Chicken Wings
- Gyeran Bbang (Korean Egg Bread)
- Egg Toast
Ingredients
5 cloves garlic
2-3 green onions, divided
1 lb (450g) boneless, skin-on chicken thighs
4 Yukon Gold potatoes
Kosher salt, to taste
Handful of frozen vegetables (optional), to serve
- Marinade:
1/2 tbsp garlic powder
1/2 tbsp sugar
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp mirin
1 tbsp lemon juice
1/2 tbsp toasted sesame oil
1 tbsp olive oil, plus more for potatoes
Black pepper, to taste
Directions
- Prep Ingredients
- Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.
- Marinate the chicken: Combine the chicken with all the marinade ingredients, plus the minced garlic and the white parts of the green onions. Massage well and let it marinate in the fridge for at least 10 minutes.
- Cut the potatoes into small bite-sized pieces and transfer to a mixing bowl. Add 1 tablespoon of olive oil and a generous pinch of salt. Toss to coat.
- Cook Chicken and Potatoes
- Add the potatoes to the air fryer basket, spreading them out so they don’t stick together. Place the chicken pieces on top, skin-side down. Cook at 190°C (375°F) for 15 minutes. (No preheating is needed.)
- Flip the chicken and cook at 180°C (360°F) for another 10 minutes, or until the chicken is fully cooked and the potatoes are tender.
- Transfer to a serving plate. Garnish with steamed veggies (if using) on the side and sprinkle some green onions over the chicken. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
