Looking for a weeknight dinner that’s easy, fast, and delicious? This Ninja Foodi 8 in 1 recipe for Crispy Chicken Thighs with Roasted Veggies is your answer. Using the Foodi’s air crisp and pressure cook functions, you’ll get juicy, flavorful chicken with perfectly cooked vegetables—all in one pot, with minimal cleanup.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 pound baby potatoes, halved
- 2 large carrots, peeled and cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley (for garnish, optional)
Instructions
- Prep the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, paprika, thyme, and oregano. Rub the spice mixture evenly onto the chicken thighs.
- Sear the chicken: Set the Ninja Foodi to the ‘Sauté’ function. Add olive oil and let it heat up for 2 minutes. Place the chicken thighs, skin-side down, in the pot and sear for 3 to 4 minutes until golden brown. Flip and sear the other side for 2 minutes. Remove chicken and set aside (they will not be cooked through yet).
- Deglaze the pot: Pour 1 cup chicken broth into the pot, scraping up any browned bits with a wooden spoon.
- Add vegetables: Place the halved potatoes, carrot pieces, and red onion in the pot. Stir to coat with the broth and browned bits.
- Pressure cook: Place the seared chicken thighs on top of the vegetables, skin-side up. Secure the pressure cooker lid, set the valve to ‘Seal,’ and select ‘Pressure Cook’ on high for 10 minutes.
- Quick release: When the timer beeps, carefully perform a quick release by turning the valve to ‘Venting.’ Wait for the pin to drop before opening the lid.
- Air crisp for crispy skin: Brush the chicken thighs with melted butter. Close the crisping lid, select ‘Air Crisp,’ and set to 400°F for 8 minutes. This crisps the chicken skin and finishes cooking the vegetables. Check that the chicken reaches an internal temperature of 165°F.
- Serve: Use tongs to transfer chicken and vegetables to a serving platter. Spoon some of the flavorful cooking broth over the veggies. Garnish with chopped parsley if desired. Serve hot.
Tips
- Substitutions: You can swap chicken thighs for drumsticks or bone-in breasts (adjust cook times as needed). Yukon gold potatoes or sweet potatoes work well if you don’t have baby potatoes.
- Vegetable choices: Try adding bell peppers, zucchini, or parsnips for variety. Cut denser vegetables smaller for even cooking.
- Common mistakes: Don’t skip patting the chicken dry—this helps achieve crispy skin. Ensure the pressure cooker lid is sealed before starting, and always check the internal temperature of your chicken.
- Flavor boosters: For extra flavor, add a splash of lemon juice or a few sprigs of fresh rosemary to the pot before pressure cooking.
Serving Suggestions
This meal is hearty on its own, but you can elevate it by serving with a side salad of mixed greens tossed in a vinaigrette. If you want to stretch the meal for more people, offer a crusty loaf of bread to mop up the savory juices. For a touch of brightness, add lemon wedges on the side. A dollop of sour cream or Greek yogurt can also pair nicely with the roasted vegetables.
Variations
- BBQ Chicken Thighs: After pressure cooking, brush the chicken with your favorite barbecue sauce before air crisping for a sticky, caramelized finish.
- Herb Lemon Chicken: Use fresh herbs like rosemary and thyme, and add lemon slices to the pot for a zesty, aromatic twist.
- Tex-Mex Style: Swap the paprika and thyme for chili powder and cumin. Add corn and black beans to the veggies for a Southwestern spin.
- Vegetarian Option: Omit chicken and use thick slices of portobello mushroom, extra potatoes, and chickpeas. Pressure cook for 5 minutes, then air crisp until veggies are browned.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken and veggies in the Ninja Foodi and use the ‘Air Crisp’ function at 350°F for 5-7 minutes, or until heated through and the skin is re-crisped. Alternatively, microwave in short bursts (1-2 minutes), but note the skin may lose its crispiness. If freezing, cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating as above.
Frequently Asked Questions
- Can I use boneless, skinless chicken thighs?
Yes, boneless, skinless thighs work well. Reduce the pressure cook time to 8 minutes. However, you won’t get crispy skin, but the meat will still be juicy and flavorful. - How do I prevent the vegetables from getting mushy?
Cut potatoes and carrots into larger chunks (about 1-inch pieces) to help them hold their shape. Avoid overcooking, and use the quick release method promptly after pressure cooking. - What if my chicken skin isn’t crisp after air crisping?
Make sure to pat the chicken dry before seasoning and brush with melted butter before air crisping. If needed, add an extra 2-3 minutes to the air crisp function, checking frequently to avoid burning. - Can I double the recipe?
You can double the amount of chicken and vegetables if your Ninja Foodi is the 8-quart or larger model. Be careful not to exceed the max fill line. Cooking times remain the same, but air crisp in batches for best results. - Is it safe to cook chicken and vegetables together?
Yes, as long as the chicken reaches an internal temperature of 165°F, it is safe. The pressure cooking process ensures everything cooks evenly and thoroughly. - Can I use frozen chicken thighs?
Frozen chicken thighs can be used, but skip the searing step. Increase pressure cook time to 14 minutes. The skin may not get as crispy, but the meat will still be tender. Always check for doneness with a meat thermometer.
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Ninja Foodi 8 in 1 Recipes: Crispy Chicken Thighs & Veggies Guide