If you’re after a simple, reliable weeknight dinner, Crispy Air Fryer Chicken Thighs with Sweet Potato Wedges is a solid pick. It’s easy to pull together, uses a handful of pantry ingredients, and delivers a comforting, well-balanced plate at the end of the day. This approach keeps the chicken juicy on the inside and perfectly crisp on the outside, while the sweet potato wedges bring a touch of sweetness that pairs nicely with the savory spices. Read on, and you’ll see how straightforward it is to get a delicious meal on the table.

Ingredients for this Crispy Air Fryer Chicken Thighs with Sweet Potato Wedges

6 pieces boneless skin-on chicken thighs

2 medium sweet potatoes

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon smoked paprika

1 tablespoon lemon juice

Instructions

<li Pat the chicken thighs dry with paper towels. This helps the skin crisp up in the air fryer.n

In a small bowl, combine garlic powder, paprika, dried thyme, salt, pepper, and smoked paprika. Toss the chicken with olive oil, then coat evenly with the spice mixture.n

Preheat the air fryer to 400°F (200°C) for about 2 minutes.n

Cut the sweet potatoes into wedges. Toss them with a little olive oil, salt, and pepper.n

Place the chicken thighs in a single layer in the air fryer basket. Add the sweet potato wedges around them, leaving space for air to circulate.n

Air fry for 12–15 minutes, shaking the basket halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the wedges are golden and crisp.n

If the wedges aren’t as crispy as you’d like, remove the chicken, return the wedges to the basket, and cook for an additional 2–4 minutes.n

Finish with lemon juice over the chicken for a bright finish. Let rest for a couple of minutes before serving.n

Cook and Prep Times

Prep time: 15 minutes

Cook time: 12–15 minutes

Total time: 27–30 minutes

Nutritional information

Per serving (about 1/4 of the recipe): approximately 430 calories, with a balance of protein from the chicken and complex carbohydrates from the sweet potatoes. This can vary slightly based on the exact size of the chicken thighs and potatoes used.

Frequently asked questions

Can I use bone-in chicken thighs in this recipe?

Yes, you can. Bone-in thighs take a little longer to cook and may require a few extra minutes in the air fryer. Start with 15–18 minutes at 400°F (200°C), checking for an internal temperature of 165°F (74°C) and crispy edges. You might also want to flip the pieces halfway through for even crisping.

What’s the best way to cut the sweet potatoes for crisp wedges?

Aim for wedges that are evenly sized, around 1/2 to 3/4 inch thick. This helps them cook through at the same rate as the chicken. If the wedges are too thin, they can burn; too thick, and they won’t crisp up as nicely.

Can I make this ahead or store leftovers?

Leftovers store well in the fridge for up to 3 days. Reheat gently in the air fryer or oven to restore some crispness. If you’re meal-prepping, you can cook the chicken and wedges in advance, but you’ll likely get the best texture when they’re reheated together for a few minutes in the air fryer just before serving.