Ingredients
Scale
For this particular recipe, I’ve combined some of my favorite ingredients, reminiscent of the flavors that filled Mama Lou’s kitchen. Feel free to adjust the quantities to suit your taste or dietary needs.
- 1 pound chicken thighs, boneless and skinless
- 2 cups baby potatoes, halved
- 1 bell pepper, sliced
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped (for garnish)
If you find yourself out of any ingredient, don’t fret. Substitute chicken with tofu for a vegetarian twist or swap bell peppers with zucchini for a different texture.
Instructions
Let’s walk through the steps of creating this delightful dish, just as if we were cooking together in the cozy embrace of Mama Lou’s kitchen.
- Preheat your air fryer to 380°F (193°C). This ensures an even cooking temperature right from the start.
- In a large bowl, combine the chicken thighs, baby potatoes, bell pepper, red onion, and garlic.
- Drizzle olive oil over the mixture, then sprinkle with smoked paprika, oregano, salt, and pepper. Toss everything together until well-coated.
- Place the mixture into the air fryer basket, ensuring the chicken is on top. This allows the juices to drip down, flavoring the vegetables beneath.
- Air fry for 25-30 minutes, shaking the basket halfway through. The meal is ready when the chicken is cooked through and golden brown, and the vegetables are tender.
- Once cooked, squeeze fresh lemon juice over the dish and garnish with chopped parsley for a burst of freshness.
As you cook, remember Mama Lou’s guiding principle: “Taste as you go.” Adjust the seasoning to your liking, ensuring every bite is as memorable as the last.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International