Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups sweet potatoes, peeled and cubed
- 1 cup Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 tablespoon pumpkin pie spice (ensure it is unsweetened)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional: Fresh rosemary or thyme for garnish
Instructions
- Start by prepping your vegetables and protein. Cut the chicken thighs into uniform 1-inch chunks to ensure even cooking. Peel and cube the sweet potatoes into similar sizes, and halve the Brussels sprouts. Place the chicken and vegetables into a large mixing bowl.
- Drizzle the olive oil over the chicken and vegetable mixture. In a small ramekin, whisk together the pumpkin pie spice, garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle the spice blend over the bowl and toss everything thoroughly until every piece is evenly coated in the orange-hued seasoning.
- Preheat your air fryer to 390°F (200°C). Arrange the chicken and vegetables in the air fryer basket in a single layer. If you have a smaller model, work in batches to avoid overcrowding. Cook for 18 to 20 minutes, shaking the basket halfway through the timer. The chicken should reach an internal temperature of 165°F, and the potatoes should be fork-tender with crispy edges.
- Once the cooking is complete, remove the basket and let the dinner rest for two minutes. Transfer the chicken and roasted vegetables to a serving platter. Garnish with fresh rosemary or thyme to add a pop of color and an extra layer of earthy aroma before serving warm.
- Cook Time: 35 minutes