Air-Fryer Chicken Thighs with Roasted Mushrooms and Tomatoes

Name: Air-Fryer Chicken Thighs with Roasted Mushrooms and Tomatoes
Yield: Serves 2
Ingredients: 12 ounces, portobello mushroom caps, gills removed, cut into 2-inch pieces; 4 , plum tomato, cored and halved lengthwise; 6 , garlic cloves, lightly crushed and peeled; 2 tablespoons, extra-virgin olive oil; 1½ teaspoons, minced fresh rosemary; ½ teaspoon, table salt, divided; ½ teaspoon, ground black pepper, divided; ⅛ teaspoon, red pepper flakes; 2 (5- to 7-ounce), bone-in, skin-on chicken thighs, trimmed; 1 tablespoon, sherry vinegar; 2 tablespoons, chopped fresh basil

1 comment

These chicken thighs roasted on a pile of vegetables are so easy and flavorful they'll become a regular on your weeknight calendar.

A cookbook recipe exclusively for All-Access members from Healthy Air Fryer

SERVES2

TIME45 minutes

Air-Fryer Chicken Thighs with Roasted Mushrooms and Tomatoes

A cookbook recipe exclusively for All-Access members from Healthy Air Fryer

WHY THIS RECIPE WORKS

We roasted skin-on chicken thighs (the skin poked with a skewer) directly on top of mushrooms, tomatoes, and garlic cloves. The chicken juices flavored the vegetables while the rendered fat fell through the basket, leaving the dish grease-f...

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