Ingredients:
1 whole chicken breast or small chicken roast (about 1 lb), tied with kitchen twine
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
2 cups baby potatoes, halved
1 cup cherry tomatoes, halved
1 cup mushrooms, sliced
Instructions:
Prepare the chicken: Rub the chicken with olive oil, garlic powder, thyme, paprika, salt, and pepper. Let it marinate for 10–15 minutes.
Prepare vegetables: Toss potatoes, tomatoes, and mushrooms in a bowl with a drizzle of olive oil, salt, and pepper.
Preheat air fryer: Set to 360°F (180°C) and preheat for 3 minutes.
Cook: Place the chicken in the center of the basket. Arrange the vegetables around it. Air fry for 25–30 minutes, flipping the chicken halfway through.
Check doneness: The chicken should reach an internal temperature of 165°F (74°C) and the potatoes should be golden and tender.
Serve: Let rest for 5 minutes before slicing. Serve with the roasted vegetables.
Tip:
For extra flavor, add a splash of lemon juice or fresh herbs before serving.