Prep: 20 minutes
Cooking: 25 minutes (Air Fryer), 40 minutes (Oven)
Ingredients
1lb Chicken Thigh (boneless skinless - if skin-on bone-in, add 5-10min cooktime)
3 medium or 5 small red potatoes
½ bag baby carrots
Optional: 1 onion, 2 cloves garlic
Optional: 2 tbsp flour, 1-2 cups chicken broth or half and half/heavy cream
Herb salt (salt, thyme, rosemary, sage, marjoram)
Black pepper
Butter
Olive oil
Prep
- 1.
Preheat oven or air fryer to 400 F.
- 2.
Pat dry chicken with paper towels. Dry REALLY well, especially on the smooth side.
- 3.
Wash and dice potatoes into fork-sized cubes. Dry well with paper towels.
- 4.
Dry carrots.
- 5.
Peel and quarter onion. Smash and peel garlic cloves.
Instructions
- 1.
Spread olive oil on roasting pan.
- 2.
Toss carrots, diced potatoes, quartered onion and garlic cloves in olive oil. Spread on pan.
- 3.
Sprinkle a 3-finger pinch of herb salt over vegetables. Sprinkle a 3-finger pinch of pepper over vegetables. Place into preheated oven.
- 4.
Rub oil over both sides of pat-dry chicken thigh. Sprinkle 3-finger pinch of herb salt over smooth side. Be generous. Sprinkle 3-finger pinch of herb salt over the other side; this will be the underside. Pepper underside. Spread a small pat of butter on the underside.
- 5.
Air Fryer: After 10 minutes, take out tray, turn vegetables, and place raw seasoned chicken butter-side down directly over top - preferably on a rack if you have one. Air fry at 400 for another 12-15 minutes or until chicken is golden and crispy. Serve.
- 6.
Oven: After 20 minutes, take out tray, turn vegetables, and place raw seasoned chicken butter-side down directly over vegetables. Set oven to 425 and bake for another 20-25 minutes or until chicken is golden and crispy. Serve.
- 7.
Optional Sauce: Mix oil drippings with 2 tbsp flour, fry with a 3-finger pinch of herb salt until roux is medium brown, and whisk in chicken stock or cream until spoon-coating consistency. Serve over top of vegetables.