Garlic Chicken and Green Bean Potato Bites

Instructions

1. 1

   Use boneless, skinless chicken thighs. Cut the potatoes into roughly 2.5 cm pieces, trim and halve the green beans, and finely mince the garlic. Cut the chicken into 3 cm bites. Keep the chicken covered and refrigerated until needed.

2. 2

   Mix the garlic, salt, pepper and paprika with 4 teaspoons of the olive oil in a small bowl; divide this mixture into four equal portions using a spoon. Reserve the remaining 5 teaspoons of oil for the batches below. Preheat the empty air fryer to 200°C/390°F for 3 minutes. Allow about 95 minutes of appliance time, including six basket loads and changeovers.

3. 3

   Toss half the potatoes with 1 teaspoon of oil. Spread in a single layer and air-fry at 200°C/390°F for 20–22 minutes, shaking after 10 minutes, until tender when pierced. Transfer to a covered bowl. Repeat with the remaining potatoes and another 1 teaspoon of oil. These two batches take 40–44 minutes altogether.

4. 4

   Toss half the chicken with 1 teaspoon of oil and arrange in a single layer. Air-fry at 200°C/390°F for 6 minutes. Meanwhile, toss half the green beans with 0.5 teaspoon of oil.

5. 5

   Turn the chicken and add the prepared green beans, spreading everything into one layer without piling it up. Cook at 200°C/390°F for 6 minutes. Add one portion of the garlic mixture, toss, and cook for another 2–4 minutes. Check several of the largest chicken pieces with a food thermometer: they must reach 74°C/165°F. Transfer the chicken and beans to a covered serving bowl.

6. 6

   Repeat the chicken-and-bean stages with the remaining chicken, green beans, 1 teaspoon of oil for the chicken, 0.5 teaspoon for the beans and a second portion of garlic mixture. Each chicken-and-bean batch takes 14–16 minutes, or longer if needed to reach 74°C/165°F. Keep the cooked chicken and beans covered while finishing the potatoes.

7. 7

   Return half the potatoes to the basket in a single layer. Reheat at 200°C/390°F for 6–8 minutes, shaking after 3 minutes and tossing with a third portion of garlic mixture for the final 2 minutes. Check that the potatoes reach 74°C/165°F, extending the cooking time if needed. Transfer to a serving bowl and repeat with the remaining potatoes and final garlic mixture; allow 12–16 minutes for these two reheating batches.

8. 8

   Gently combine the hot garlic potatoes with the chicken and green beans, divide into four portions and serve immediately.