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Air Fryer Ranch Chicken & Potatoes - Crispy, Juicy, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts; thighs stay juicier)
  • 1.25 pounds baby gold or red potatoes, quartered (or russets cut into 1-inch chunks)
  • 2 tablespoons olive oil
  • 2 tablespoons dry ranch seasoning mix (store-bought or homemade)
  • 1 teaspoon smoked paprika (optional, for color and warmth)
  • 1/2 teaspoon garlic powder (if your ranch mix isn’t very garlicky)
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon kosher salt (adjust to taste, depending on saltiness of ranch mix)
  • 1/4 teaspoon black pepper
  • Fresh parsley or chives, chopped, for garnish
  • Ranch dressing or lemon wedges, for serving (optional)

Method
 

  1. Preheat the air fryer: Set it to 380°F (193°C) for 5 minutes. A hot basket helps everything crisp up.
  2. Prep the potatoes: Rinse, dry well, and cut into 1-inch chunks. Patting them dry is key for crisp edges.
  3. Season the potatoes: In a large bowl, toss potatoes with 1 tablespoon olive oil, 1 tablespoon ranch seasoning, smoked paprika, half the salt, and pepper. Stir to coat evenly.
  4. Start the potatoes first: Add potatoes to the hot basket in a single layer if possible. Air fry for 10 minutes, shaking once halfway. This gives them a head start.
  5. Prep the chicken: While potatoes cook, cut chicken into 1.5-inch pieces or leave thighs whole if you prefer. Pat dry. Toss with remaining 1 tablespoon olive oil, 1 tablespoon ranch seasoning, garlic powder, onion powder, and remaining salt.
  6. Add chicken to the basket: After the potatoes have cooked 10 minutes, shake the basket to move them aside a bit, then add the chicken pieces on top/in between. Don’t pack too tightly; air needs to circulate.
  7. Finish cooking: Air fry at 380°F for 12–15 minutes, shaking the basket every 4–5 minutes. Chicken is done when it reaches 165°F internally and the potatoes are deeply golden.
  8. Optional crisp: For extra color, bump to 400°F for the last 2–3 minutes, watching closely.
  9. Rest and garnish: Let everything rest 3 minutes. Sprinkle with fresh parsley or chives. Serve with ranch for dipping or a squeeze of lemon to brighten the flavors.