The Ninja Foodi XL is a versatile appliance that combines air frying, pressure cooking, and baking, making it a top choice for quick, flavorful meals. This recipe for crispy chicken thighs with roasted vegetables is designed specifically for the Ninja Foodi XL, taking full advantage of its air crisp and roasting features for a dinner that’s both easy and delicious.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil (for vegetables)
- 1/2 teaspoon kosher salt (for vegetables)
- 1/4 teaspoon black pepper (for vegetables)
- 1 lemon, cut into wedges (for serving)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, smoked paprika, garlic powder, onion powder, and dried thyme. Rub this mixture evenly over the chicken thighs, being sure to get under the skin for maximum flavor.
- Season the Vegetables: In a large bowl, toss the baby potatoes, broccoli florets, red bell pepper, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Layer the Foodi: Place the seasoned vegetables in the Ninja Foodi XL’s Cook & Crisp Basket, spreading them in an even layer. Place the chicken thighs, skin side up, on top of the vegetables. This allows the chicken juices to flavor the veggies as they cook.
- Set the Ninja Foodi XL: Close the crisping lid. Select the AIR CRISP function, set the temperature to 400°F, and set the time for 25 minutes.
- Check for Doneness: After 25 minutes, check the internal temperature of the chicken. It should register at least 165°F in the thickest part, according to USDA guidelines. If needed, cook for an additional 3-5 minutes.
- Crisp the Skin (Optional): For extra-crispy skin, remove the vegetables to a serving platter after the chicken is cooked. Return the chicken to the Foodi and air crisp for an additional 3-4 minutes.
- Rest and Serve: Let the chicken rest for 5 minutes before serving. Squeeze fresh lemon wedges over the chicken and vegetables, garnish with chopped parsley if desired, and enjoy!
Tips
- Substitutions: Swap chicken thighs for drumsticks or boneless thighs; just reduce cooking time by 3-5 minutes for boneless cuts.
- Vegetable Choices: Use other quick-roasting veggies such as zucchini, cauliflower, or carrots if you prefer.
- Skin Crispiness: Patting the chicken dry and not overcrowding the basket are key for extra-crispy skin.
- Common Mistake: Don’t forget to check the chicken’s internal temperature—overcooking leads to dry meat, while undercooking is unsafe.
Serving Suggestions
- Serve with a simple green salad dressed with lemon vinaigrette for a refreshing side.
- Pair with crusty whole grain bread to soak up the flavorful juices.
- Add a dollop of Greek yogurt or tzatziki on the side for a Mediterranean touch.
- For a heartier meal, serve over cooked quinoa, rice, or couscous.
Variations
- Buffalo-Style Chicken: Toss the cooked chicken in buffalo sauce after air crisping and serve with celery sticks and blue cheese dressing.
- Herb & Citrus: Add fresh rosemary and lemon slices to the veggie mix for a bright, herbal flavor.
- BBQ Chicken Thighs: Brush the chicken with your favorite BBQ sauce during the last 5 minutes of air crisping for a sweet and smoky finish.
- Low-Carb: Substitute potatoes with extra broccoli, cauliflower, or green beans to lower the carbs and calories.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat chicken and vegetables in the Ninja Foodi XL using the AIR CRISP function at 350°F for 6-8 minutes, or until heated through and the skin re-crisps. Avoid microwaving, as it will soften the chicken skin. If freezing, place cooled chicken and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating as above.
Frequently Asked Questions
- Can I use frozen chicken thighs for this recipe?
- Yes, you can use frozen chicken thighs, but for best results, thaw them completely before seasoning. Cooking from frozen may require an additional 8-10 minutes and could affect how well the skin crisps. Always check the internal temperature to ensure doneness.
- What if my vegetables are not cooked through?
- If your vegetables are still firm after the chicken is done, remove the chicken and air crisp the vegetables for an additional 5-8 minutes at 400°F, shaking the basket halfway through to ensure even cooking.
- How do I avoid soggy chicken skin?
- For the crispiest skin, always pat the chicken dry before seasoning, avoid overcrowding the basket, and use the air crisp function rather than pressure cooking. If the skin is still not crisp enough, air crisp for an extra 3-5 minutes at the end.
- Can I double this recipe in the Ninja Foodi XL?
- The Ninja Foodi XL has a large capacity, but for truly crispy results, avoid stacking chicken thighs or overloading the basket. If doubling, cook in batches or use the rack accessory to create two layers, rotating halfway through cooking.
- Is it safe to cook chicken and vegetables together?
- Yes, as long as both the chicken and vegetables reach safe internal temperatures. The chicken juices will flavor the veggies, but use a thermometer to confirm the chicken is at least 165°F before serving.
- What other proteins work well with this method?
- Bone-in pork chops, turkey thighs, or salmon fillets (adjusting time for doneness) all work well. For pork, cook to 145°F; for salmon, about 10-12 minutes at 400°F yields moist, flaky fish.
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Ninja Foodi XL Recipes: Crispy Chicken Thighs & Veggies Dinner