Air Fryer Chicken & Oven Roasted Veggies

Maple Dijon Roasted Vegetables (4–5 cups veggies)

• Sweet potatoes, cubed
• Beets, cubed
• Mushrooms
• Potatoes, cubed
• Apples, chopped (larger pieces — add halfway through roasting)

Vegetable Marinade

• 3 tbsp olive oil
• 1 tbsp Dijon mustard (or 1–2 tsp horseradish mustard)
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1/2 tsp rosemary

Crispy Air Fryer Chicken Thighs

• 4–6 chicken thighs, bone-in skin-on preferred
• 1–2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika (smoked if you have it)
• 1/2 tsp thyme

Roasted Vegetables

1. 1

   Preheat oven to 400°F.

2. 2

   Whisk all marinade ingredients together in a large bowl.

3. 3

   Add vegetables (not the apples yet) and toss to coat lightly — not soaking.

4. 4

   Spread on a sheet pan without crowding the pieces.

5. 5

   Roast 35–45 minutes, flipping halfway through.

6. 6

   Add the apples halfway through roasting, or cut them larger so they hold up.

7. 7

   Finish with a drizzle of 1–2 tsp apple cider vinegar or balsamic and a pinch of salt.

Air Fryer Chicken

1. 1

   Pat chicken thighs completely dry — this is what makes them crispy.

2. 2

   Rub all over with olive oil.

3. 3

   Mix all seasonings together and coat the chicken evenly.

4. 4

   Air fry at 375°F for 18–22 minutes, flipping halfway through.

5. 5

   Finish skin-side up for the last few minutes.

6. 6

   Check internal temperature — 165°F before removing.

7. 7

   Finish with a light squeeze of lemon or a splash of vinegar.

How to Plate

1. 1

   Vegetables on one side of the plate.

2. 2

   Chicken beside them — not on top.

3. 3

   Keep that skin facing up and crispy.