Weeknight chicken thighs with roast broccoli and potatoes, oven against air fryer
Brian Lagerstrom · ♥ 8.6K likes · 326.2K views · 9 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole heads of broccoli
- olive oil
- salt
- 2 lb waxy potatoes
- 5–6 whole boneless skinless chicken thighs
- steak seasoning
Toss the broccoli florets and halved potatoes with olive oil and salt; season the chicken thighs with steak seasoning.
Oven: roast everything at 425F; the thighs come out at 20 minutes and the vegetables at 32.
Air fryer: roast the thighs first on the roast setting at 400F, 10 to 12 minutes with one flip halfway; cover with foil.
Toss the potatoes and broccoli with oil and salt in the two drawers and roast at 400F for 25 to 30 minutes, tossing the potatoes three or four times.