Air Fryer Crispy Chicken Thighs & Asparagus
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Ingredients
For the chicken
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
For the asparagus
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- ¼ teaspoon crushed red pepper flakes (optional)
- Juice of ½ lemon
- Chopped fresh parsley for garnish
Instructions
1. Season the chicken
Pat the chicken thighs dry with paper towels.
Mix together:
- Garlic powder
- Onion powder
- Smoked paprika
- Paprika
- Italian seasoning
- Thyme
- Salt
- Pepper
- Cayenne (if using)
Rub the chicken with olive oil, then coat evenly with the seasoning mixture.
2. Air fry the chicken
Preheat the air fryer to 380°F (193°C).
Place the chicken skin-side down in the basket.
Cook:
- 12 minutes
Flip the chicken skin-side up and cook another:
- 10–13 minutes
The skin should be deep golden and crispy, and the internal temperature should reach 165°F (74°C).
3. Cook the asparagus
Toss asparagus with:
- Olive oil
- Garlic
- Salt
- Pepper
- Red pepper flakes
Add to the air fryer during the last 6–8 minutes of cooking, or cook separately at 400°F (200°C) for about 6–8 minutes, shaking once halfway through.
4. Finish
Squeeze fresh lemon juice over the asparagus and garnish both the chicken and asparagus with chopped parsley.
Optional Garlic Butter Finish
For extra flavor like the photo:
Melt together:
- 2 tablespoons butter
- 2 cloves minced garlic
- 1 teaspoon lemon juice
- 1 tablespoon chopped parsley
Brush over the hot chicken just before serving.
Serve with
- Mashed potatoes
- Rice or wild rice
- Roasted baby potatoes
- Caesar salad
- Dinner rolls
