I was a late adopter of the air fryer, but something that has made it a keeper of an appliance in my house is how easy it makes putting together a quick dinner. 

With just moments to stir together a simple marinade and about 15 minutes of hands-off cooking time, I can have beautifully golden spiced chicken thighs with crispy skin on the table in about 30 minutes. No need to scrub a pan or wipe splatter from the stove; it’s fast and easy, and the resulting juicy, golden chicken speaks for itself! 

Because the marinade relies on an already mixed blend of spices, it comes together in minutes, and then, while the chicken soaks up the flavors, I can get a side dish or two going. This air fryer chicken recipe is the perfect thing to accompany a salad or tie together a few different types of leftovers into a cohesive meal. 

What’s in Air Fryer Chicken Thighs

This recipe is as close to fast food as one can get while still cooking from scratch! Here’s what you’ll need:

• Chicken thighs: Bone-in, skin-on thighs are economical and offer the contrast of crispy skin and juicy meat. Feel free to swap in boneless, skinless thighs; they’ll cook even more quickly! I call for four to six to fit in basket-style air fryers, but my air fryer is large, and I have successfully doubled the recipe. 
• Extra virgin olive oil: Just a touch of olive oil in the marinade brings out the flavor of the spices and helps them to coat the chicken. As they cook, the skin will render fat, so you really only need a small amount. And yes, it’s safe to cook with extra virgin olive at high temperatures.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know
  • TRY IT: Private Reserve Extra Virgin Olive Oil from Greece
• Lemon: Any time I use a lemon, I like to employ both zest and juice. The zest adds brightness to the marinade, while the juice adds acidity, cutting through the richness of the chicken and adding dimension to the spices.
• Garlic brings a pungent depth that complements the chicken. 
• Ras el hanout: One thing that makes these air fryer chicken thighs so fast is that I use a single spice blend to give the marinade warmth, complexity, and a brilliant golden color. More on this lovely blend in a moment, but know you can easily change the flavor of this recipe by replacing the ras el hanout with another spice blend. Try baharat, Italian seasoning, or our shawarma spice.
• Salt ties all the flavors together and seasons the chicken all the way through.
• Black pepper adds a subtle heat and anchors the flavors of the marinade.

Ingredient Spotlight

Ras el hanout is a Moroccan spice blend. The name literally means “top of the shop.” Every spice seller makes their own unique mix, but it usually includes warming spices like cinnamon, cumin, coriander, turmeric, and ginger. 

I love that for weeknight recipes and instances when I don’t want to pull out five or six different spice jars out it functions as a convenience ingredient, adding lots of flavor and color from a single jar. The flavor is bold but versatile, not spicy, just roundly aromatic and warming.

• READ MORE: Ras el Hanout: The “Top Shelf” Spice
• TRY IT: When testing this recipe, I used the ras el hanout from our shop.

How to Make Air Fryer Chicken Thighs

It feels almost like a cliché to say it, but air fryer chicken thighs really are as close to a “set it and forget it” cooking experience as I expect to have! I pop the fryer open occasionally to check and make sure they aren’t browning too fast, but otherwise this is largely a hands-off recipe. Here’s the full process step by step. 

• Mix the marinade: In a large bowl, combine 1 teaspoon extra virgin olive oil, the zest and juice of 1 large lemon (about 3 tablespoons juice), 2 grated garlic cloves, 1 tablespoon ras el hanout, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
• Marinate the chicken: Pat 2 pounds (4 to 6) bone-in, skin-on chicken thighs dry with paper towels. Add them to the marinade one at a time, turning to coat. Marinate for at least 15 minutes, or up to 24 hours in the fridge if you have time.
• Preheat the air fryer: Preheat the air fryer to 380°F for 5 minutes. Place the chicken thighs skin side down in a single layer, leaving space between each one. Cook for 10 minutes.
• Flip and finish: Turn the chicken skin side up and cook for another 6 to 8 minutes, or until the internal temperature reaches 165°F.
• Crisp the skin (optional): If you like extra crispy skin, or if your air fryer is not as powerful,  increase the temperature to 400°F and cook for 2 to 3 more minutes, until the chicken skin is sizzling and nicely browned. Transfer the chicken to a plate and let it rest for 5 minutes before serving.

How Long to Cook Chicken Thighs in the Air Fryer?

Cook bone-in, skin-on chicken thighs in the air fryer for 10 to 18 minutes, depending on their size. Smaller thighs will cook more quickly, while larger pieces will take a few extra minutes to cook through. If you do substitute boneless, skinless thighs, keep in mind that they will cook even faster, and may be cooked though in as little as 8 minutes.

To make sure it’s safe, I always like to check chicken using an instant-read thermometer at the thickest part of the thigh, near the bone, but not touching it. Chicken should register at least 165°F. That said, chicken thighs (unlike breasts) aren’t likely to dry out with a little extra cooking time. 

Air Fryer Chicken Thigh Tips

This recipe is a simple one, but having made it several times now, I want to offer a couple of tips to help yield the best results!

• Grate your garlic: Pieces of fresh garlic can burn quickly in an air fryer at high temperatures, so I recommend using a zester to grate it into the marinade so it melds with the oil to coat the meat. Plus, if you’re zesting a lemon you’re going to wash it anyway! 
• Start skin side down: I think placing the thighs in the air fryer basket skin side down helps the fat render out and, as a result, helps cut down on how much the skin shrinks. 
• Allow for variability: Just like regular ovens, air fryers can run hotter or colder than the temperature setting. In my experience, they’re even more inconsistent than a typical home oven. If you know your model tends to run hot, feel free to cook your chicken thighs at 370°F so as not to overcook the skin. Conversely, if your air fryer consistently takes longer to cook things to your desired temperature, you can bump the cooking temperature up to 400°F for the full cook time. 
• Cook, then crisp: When in doubt, start at a lower temperature, making sure the chicken is cooked though. Then, if you want to crisp the skin, you can turn up the temperature and let the chicken brown to your liking. This reduces the likelihood that the skin will get overcooked before the meat is cooked through.

What to Serve with Air Fryer Chicken Thighs

Because they’re so fast and easy, I like to pair air fryer chicken thighs with other recipes that come together fast.

Adding a fresh salad is always a great pairing, and I can vouch for the fact that these chicken thighs go well with greens—including this avocado and arugula salad—and also crunchy, chunky salads. I love how the puckery vinegar in this mini bell pepper salad pairs with the crispy chicken skin, and the crunch and caramelized citrus notes of smashed cucumber salad with fried lemon and feta.

It’s also nice to round the meal out with a cooked whole grain or some couscous. I particularly love to serve it with this lemony spinach pearl couscous recipe featured in these photos.

Ingredient Spotlight

If you’ve been cooking Mediterranean food with me for a while, you’ve already heard me talk about za’atar. It’s one of my favorite spice blends and an absolute staple in my kitchen!

This earthy, citrusy, and slightly nutty blend is made with wild thyme (or oregano), toasted sesame seeds, and tangy sumac. It’s bold but balanced, and it has a way of transforming everyday ingredients into something truly special.

• READ MORE: What is Za’atar and How to Use It
• TRY IT: If you don’t already have za’atar in your spice drawer, grab some at our shop.

How to Make Skillet Chicken Thighs and Cherry Tomato Sauce

This one-pan chicken dinner comes together quickly and is full of bold, comforting flavor. Here’s how:

• Mix the seasoning. In a small bowl, combine 1 teaspoon za’atar, 1 teaspoon sweet paprika, 1 teaspoon garlic powder, and 1/2 teaspoon red pepper flakes or Aleppo pepper
• Season the chicken. Pat dry 6 boneless, skinless chicken thighs, then season them on both sides with the spice blend and a generous pinch of kosher salt and black pepper (about 1/2 to 3/4 teaspoon each).
• Sauté the aromatics. In a large non-stick or cast-iron skillet with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add 1 thinly sliced yellow onion and a pinch of salt. Cook for about 4 minutes, then add 2 sliced garlic cloves and cook for 30 seconds more.
• Sear the chicken and cook the cherry tomato sauce. Zest and juice 1 large lemon. Add the seasoned chicken thighs to the skillet. Cook undisturbed for 4 to 5 minutes on one side, until golden brown, then flip. Pour in 3 cups fresh cherry tomatoes, the lemon juice, 1 teaspoon za’atar, and another pinch of salt and pepper. Cover and cook for 5 to 10 minutes, until the tomatoes burst and create a silky sauce. You can help them along by gently crushing them with the back of a spoon.
• Finish and serve. Remove the skillet from the heat. Drizzle with a little more extra virgin olive oil, then sprinkle with lemon zest and 1/4 cup chopped fresh parsley. Serve warm with crusty bread, rice, or couscous.

I love sheet pan dinners. The goal is simplicity—a satisfying all-in-one meal that doesn’t require doing a pile of dishes afterwards. But the execution can be tricky. I’ve found it takes some finesse to achieve perfect texture results when combining an array of different ingredients in one pan. 

To pull off this feat, and make a chicken and potatoes recipe with the sunny flavors of southern France, the best solution I’ve found is to cook the ingredients in stages. I wait to add moist ingredients that produce a lot of steam until the end. 

First, I roast bone-in chicken legs and buttery, yellow potatoes tossed with a flavorful mix of lemon zest, garlic, and herbes de Provence. Once the potatoes and chicken turn golden, I add in quicker-cooking shallots and mild, green Castelvetrano olives. Another short stint in a piping hot oven yields tender chicken with crispy skin, golden-brown potatoes, and tender shallots.

Just before serving, I add a squeeze of fresh lemon juice and a shower of chopped parsley and tarragon. Voilà! A sheet pan chicken and potatoes recipe that is both easy and perfectly delicious. 

What is Herbes de Provence?

This aromatic mixture is a blend of dried herbs that grow wild in sunny southern France. Traditionally, it includes dried thyme, oregano, summer savory, and rosemary, but it may also contain lavender, tarragon, and fennel.

It’s often used to flavor chicken, lamb, or white fish before roasting or grilling. Herbes de Provence also adds a fragrant note to stews or as a flavoring in extra virgin olive oil poured over goat cheese or olives. You’ll find it in the spice section of most well-stocked grocery stores.

Make this Recipe Your Own

Here are a few ideas to put a different spin on this recipe:

• Use a whole chicken instead: You can swap a whole, cut-up chicken for the chicken thighs and legs. To ensure the chicken cooks through evenly, cut the two breast pieces in half crosswise.
• Add more vegetables: Toss in halved cherry tomatoes or zucchini rounds when you add the shallots and olives for extra color and texture.
• Change up the spices: You can easily change the flavor profile of this recipe by changing the seasoning blend. To give this dinner an Italian spin, replace the Herbes de Provence with the same amount of Italian seasoning, or equal amounts of dried thyme, rosemary, and oregano. Use shawarma seasoning blend or ras al hanout to give it a Middle Eastern flavor profile with sweet spice. 
• Try different olives: I love the mild, buttery flavor of Castelvetrano olives, which have become increasingly easy to find. French green olives such as Lucques or Picholine olives would be lovely, as would herbal Chalkidiki olives or more briny Kalamatas from Greece. 

What to Serve with this Chicken and Potatoes Recipe

The beauty of this hearty sheet pan dinner is that there’s no need to fuss over a bunch of side dishes. I usually serve it with nothing more than a simple butter lettuce salad or mixed greens dressed with homemade Dijon Vinaigrette. If you’re aiming to impress guests, this elegant Endive Salad with Apples, Walnuts, and Dates takes only slightly more effort.  

What’s in Paella?

One of Sonia’s key teaching points was that though paella may look impressive, it’s made with simple ingredients that layer big flavor into every bite. She walked us through them one by one, and I’ll do the same so you can feel confident cooking paella at home:

For the Rice: 

• Seafood stock forms the flavorful base for cooking the rice. Use a good-quality store-bought version or make your own for deeper flavor. Chicken stock works too, but seafood stock really gives the flavor of the seafood a boost!
• Saffron gives paella its signature golden hue and distinctive aroma. It’s a special ingredient, so look for high-quality saffron like the one we carry in our shop.
  • READ MORE: See our full guide to buying, preparing, and storing saffron here.
  • TRY IT: Saffron grown high in Morocco’s Atlas Mountains
• Extra virgin olive oil: My essential cooking oil, I use EVOO to sear the shrimp, brown the chicken, and bring richness to every layer of this paella recipe. This recipe really benefits from the bold flavor of a Spanish Hojiblanca olive oil.
  • TRY IT: Hojiblanca Extra Virgin Olive Oil from Spain
• Kosher salt and freshly ground black pepper are essential for seasoning each layer of the dish.
• Yellow onion adds subtle sweetness and depth. Dice it finely so it nearly melts into the sauce.
• Peas add a touch of sweetness and pop of color. No need to thaw frozen peas before adding them in!
• Green beans: These add texture and balance out the richness of the rice and proteins. Trim and cut them into 1-inch pieces for even cooking.
• Tomatoes: Sonia’s original recipe calls for grated fresh tomato. I tried it with canned crushed tomatoes and found that it works just as well (and saves time!)
• Garlic: Just one clove gives a fragrant base to the tomato mixture. Mince it finely so it melds into the sauce.
• Spanish bomba rice: This short-grain rice absorbs the broth without turning mushy, making it ideal for paella. It typically needs to cook for about 18 to 20 minutes, and when it’s done, the grains should be tender but dry and distinct, not creamy like risotto. If you don’t have bomba rice, use Arborio or Carnaroli.  
• Smoked paprika adds a deep, earthy flavor with a touch of heat. Look for Spanish smoked paprika—it’s an absolute staple in my spice drawer!

Meat and Seafood

• Chicken thighs: Boneless, skinless thighs stay juicy during cooking and add a satisfying heartiness to balance the delicate seafood. Cut them into bite-sized pieces so they cook evenly.
• Shrimp: Juicy shrimp absorb the aromas of the paella beautifully. Choose bigger shrimp for this recipe so they just cook through. Smaller shrimp are likely to overcook and get mealy. Look for wild-caught shrimp and make sure to devein them. 
• Calamari: Tender squid adds great texture and mild ocean flavor. You’ll often find it sold frozen, already cleaned—just thaw in the fridge before using.
• Fresh mussels and clams: Fresh shellfish steam right in the pan, adding briny flavor and visual wow factor. Make sure to scrub and debeard the mussels and purge the clams in cold water before cooking. Unsure of what that means? Follow the detailed instructions here.

How to Make Spanish Paella

This Paella recipe does take a bit of prep—about an hour from start to finish—but it’s more about layering simple ingredients than difficult technique. It’s the perfect dish for a dinner party or Sunday gathering, especially if you can enjoy it outside with a cold glass of white wine.

• Prep the seafood and chicken: Purge and scrub 8 (1/2 pound) fresh live Manila or littleneck clams. Cut 1/2 pound (227g) cleaned calamari into 1/2-inch thick rings and bite-sized pieces. Scrub and debeard 12 (1/2 pound) fresh live mussels. Cut 1 pound boneless, skinless chicken thighs into 1-inch pieces.
• Heat the stock: Bring 4 cups seafood stock and 8 saffron threads to a boil in a medium saucepan over medium heat. Reduce the heat to low and keep the stock at a simmer. While the stock heats, begin working on the paella.
• Sear the shrimp: Heat 6 tablespoons extra virgin olive oil in a large paella pan or a large heavy-bottomed pan over medium-high heat. Season 8 shelled and deveined jumbo shrimp generously with salt and pepper. Add the shrimp to the pan and cook until seared, about 1 minute per side. Remove to a plate and set aside.
• Brown the chicken: Season chicken generously with salt and pepper. Add the chicken to the pan and cook, tossing occasionally, until golden brown, about 5 minutes. You do not need to cook them all the way through at this stage. Transfer to a plate and set aside.
• Cook the vegetables and calamari: Add 1 diced yellow onion and squid. Cook, stirring occasionally with a wooden spoon, until the onion starts to brown, about 7 minutes. Add the 2/3 cup (3 1/2 ounces) frozen or fresh peas and 3 1/2 ounces green beans, cut into 1-inch pieces, and cook, stirring, for 2 minutes. Add 1 cup canned crushed tomatoes and 1 minced garlic clove, and cook until the tomato reduces by half, about 2 minutes.
• Cook the rice: Add 1 3/4 cups (360g) Spanish bomba rice, mussels, clams, 1/2 teaspoon smoked Spanish paprika, and reserved chicken pieces to the pan. Cook for 1 minute, stirring to coat the rice. Use the wooden spoon to distribute the contents of the pan into an even layer. Pour in the hot stock and add a pinch of salt. Cook, without stirring, for 5 minutes. Reduce the heat to low and let it simmer for 10 to 15 minutes, or until the rice has absorbed all of the stock and is tender. When it’s nearly there, add the reserved shrimp on top of the rice and cook for about 3 minutes longer.
• Rest: Take the pan off the heat. Let the paella stand for 3 minutes before serving.