Air-Fried Boneless Chicken Thighs + Mashed Potatoes + Tomato Salad

Ingredients

• Boneless skinless chicken thighs 2.5 lb
• Olive oil 2 tbsp
• Smoked paprika 2 tsp
• Garlic powder 2 tsp
• Onion powder 1 tsp
• Kosher salt 1.5 tsp
• Black pepper 0.5 tsp
• Russet potatoes 3 lb
• Butter 4 tbsp
• Milk 3/4–1 cup 0 unit
• Tomatoes 4 cups, chopped 0 unit
• Olive oil 2 tbsp
• Red wine vinegar 1 tbsp
• Salt 1/2 tsp (or to taste) 0 unit
• Black pepper to taste 0 unit
• Optional: Basil or parsley 0 unit

Steps

1. Peel (optional) and cube potatoes. Boil in salted water 12–15 minutes until very tender; drain.
2. Mash potatoes with butter and milk until creamy. Season with salt and pepper.
3. Toss chicken thighs with olive oil, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
4. Air fry chicken at 390°F for 12–14 minutes, flipping halfway, until 165°F internal. Rest 5 minutes.
5. Combine chopped tomatoes with olive oil, red wine vinegar, salt, and pepper. Let sit 10 minutes, then serve with chicken and mashed potatoes.