Air Fryer Garlic Butter Chicken Traybake
This Air Fryer Garlic Butter Chicken Traybake combines juicy chicken thighs with a rich garlic butter sauce and vibrant vegetables, all cooked to perfection in an air fryer.
Equipment
- Air Fryer
- Mixing Bowl
- Saucepan
Ingredients
Protein
- 1.5 pounds boneless, skinless chicken thighs About 4 thighs, preferred for juiciness and tenderness.
Butter and Seasonings
- 4 tablespoons unsalted butter Base for the garlic butter sauce.
- 4 cloves garlic, minced Fresh garlic for robust flavor.
- 1 teaspoon dried thyme Adds an earthy note.
- 1 teaspoon paprika Enhances flavor and color.
- to taste salt and pepper Essential for seasoning.
Vegetables
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes) Provides freshness and nutrition.
- 1 tablespoon olive oil Coats vegetables for roasting.
Instructions
- In a small saucepan over low heat, melt the unsalted butter. Add minced garlic, dried thyme, paprika, salt, and pepper. Stir for about a minute until fragrant. Remove from heat.
- Pat the chicken thighs dry and season both sides with salt and pepper. Drizzle half of the garlic butter mixture over the chicken.
- In a large bowl, combine mixed vegetables. Drizzle with olive oil, season with salt and pepper, and toss until well coated.
- Preheat the air fryer to 380°F (190°C) for 5 minutes. Place the seasoned chicken in the air fryer basket and arrange the vegetables around it. Drizzle remaining garlic butter over the vegetables.
- Cook for 18-20 minutes, flipping the chicken halfway through. Ensure chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Remove from the air fryer and let rest for a few minutes before serving. Drizzle with remaining garlic butter.
Notes
For variations, consider using different proteins or vegetables. You can also add fresh herbs or spices to customize the flavor.