The Ninja Foodi Pro is a powerhouse in the kitchen, combining pressure cooking and air crisping in one device. This recipe for crispy chicken thighs with roasted vegetables is a weeknight staple that showcases the Foodi Pro’s versatility, letting you achieve tender, juicy chicken and perfectly roasted veggies in under an hour.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 lb baby potatoes, halved
- 2 cups carrots, peeled and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup low-sodium chicken broth
- Lemon wedges, for serving (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Pat the chicken thighs dry with paper towels. In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, thyme, and rosemary.
- Rub the chicken thighs all over with 1 tablespoon of olive oil, then sprinkle the seasoning mixture evenly on both sides. Let sit at room temperature while you prep the veggies.
- In a large bowl, toss potatoes, carrots, and onion with the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
- Pour the chicken broth into the bottom of the Ninja Foodi Pro’s pot. Place the reversible rack in the lower position and arrange the seasoned chicken thighs, skin side up, on the rack.
- Scatter the prepared vegetables around the chicken on the rack or in the bottom of the pot, making sure not to overcrowd.
- Close the pressure lid, set the valve to SEAL, and select PRESSURE COOK on HIGH for 10 minutes.
- When the timer is up, allow a natural pressure release for 5 minutes, then quick release the remaining pressure. Carefully remove the pressure lid.
- Switch to the AIR CRISP function. Leave the chicken and vegetables in place, close the crisping lid, and set to 400°F for 15 minutes, or until the chicken skin is golden and crisp and vegetables are tender.
- Check the internal temperature of the chicken; it should reach at least 165°F. If needed, air crisp for an additional 2-3 minutes.
- Serve hot, garnished with chopped parsley and lemon wedges if desired.
Tips
- Substitutions: Swap chicken thighs for drumsticks or boneless thighs, but reduce air crisping time by 3-5 minutes for boneless cuts.
- Veggie Options: Use other root vegetables like parsnips, sweet potatoes, or Brussels sprouts for variety.
- Crisp Skin: Make sure the chicken skin is dry before seasoning to maximize crispiness after air crisping.
- Common Mistake: Avoid overcrowding the pot, which can lead to steaming rather than roasting. Cook in batches if necessary.
Serving Suggestions
- Pair with a fresh green salad dressed with lemon vinaigrette for a balanced meal.
- Serve over cooked rice, quinoa, or couscous to soak up the delicious juices.
- Add a dollop of Greek yogurt or tzatziki on the side for a creamy, tangy contrast.
- Offer warm crusty bread to mop up any extra flavorful broth.
Variations
- Spicy Kick: Add 1/2 teaspoon cayenne pepper or a pinch of red pepper flakes to the seasoning blend.
- Herb Lovers: Swap dried herbs for fresh—double the amount and sprinkle on just before air crisping.
- BBQ Style: Brush chicken with your favorite BBQ sauce during the last 5 minutes of air crisping.
- Vegetarian: Omit chicken and increase the variety of vegetables, using the same pressure and air crisp times for a hearty veggie roast.
Storage and Reheating
Allow leftovers to cool to room temperature before storing. Place chicken and vegetables in an airtight container and refrigerate for up to 4 days. To reheat, use the Ninja Foodi’s air crisp function at 350°F for 6-8 minutes, or until heated through and skin re-crisps. Alternatively, microwave individual portions for 2–3 minutes, but note the skin will not stay as crisp. For longer storage, freeze portions in airtight containers for up to 2 months; thaw in the fridge overnight before reheating as above.
Frequently Asked Questions
- Can I use frozen chicken thighs?
- Yes, you can use frozen chicken thighs. Increase the pressure cooking time to 15 minutes, but note that the skin won’t crisp as evenly. For best results, thaw chicken before cooking.
- Do I have to use the rack?
- Using the rack helps keep the chicken above the broth, allowing air to circulate and the skin to crisp better during air frying. If you don’t have the rack, you can place the chicken directly on the vegetables, but the bottom of the chicken may be less crisp.
- Can I double the recipe?
- You can double the recipe as long as you don’t overcrowd the pot. Arrange the chicken and vegetables in a single layer or cook in two batches for best results.
- How do I know when the chicken is fully cooked?
- Use a meat thermometer to check the internal temperature at the thickest part of the thigh; it should reach at least 165°F for food safety.
- Can I make this without the air crisp function?
- If your Ninja Foodi model does not have an air crisp function, you can finish the chicken and vegetables under a broiler in your oven for 3-5 minutes to crisp the skin.
- What if my vegetables are still firm after air crisping?
- If vegetables are not tender, remove the chicken once done and air crisp the veggies for an additional 5–7 minutes, checking and tossing halfway through.
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Ninja Foodi Pro Recipes: Crispy Chicken Thighs & Veggies Guide