One-Basket Air Fryer Chicken with Vegetables

This is a straightforward, no-thinking dinner — chicken and vegetables cooked together, seasoned simply, and done without juggling pans. Everything goes into the air fryer at once, making it ideal for evenings when you want real food with minimal cleanup.

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Ingredients

• 500 g / 1.1 lb chicken thighs or breasts, cut into large chunks
• 2 cups mixed vegetables (bell pepper, zucchini, broccoli, carrot, red onion)
• 1½ tbsp olive oil
• 1 tsp sweet paprika
• ½ tsp garlic powder
• ½ tsp dried oregano or thyme
• Salt
• Freshly ground black pepper

Optional finish

• Lemon wedges
• Fresh herbs (parsley or chives)

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Instructions

1. Season in one bowl.
   Add chicken and vegetables to a large bowl. Drizzle with olive oil, sprinkle with paprika, garlic powder, herbs, salt, and pepper. Toss with your hands until everything is evenly coated.
2. Load the basket.
   Transfer the mixture to the air fryer basket, spreading it out so hot air can circulate. No need for perfect order.
3. Cook together.
   Air fry at 190°C / 375°F for 16–18 minutes, shaking the basket halfway through.
4. Check doneness.
   The chicken should be cooked through and lightly browned; vegetables tender with some caramelized edges.
5. Rest briefly.
   Let the food sit in the basket for 2 minutes before serving — juices settle and flavors come together.
6. Serve straight away.
   Finish with lemon juice or herbs if using.

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Typical Mistakes:

• Overcrowding the basket (leads to steaming, not roasting)
• Cutting vegetables too small
• Using lean chicken only without oil
• Skipping the halfway shake

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