Air fryer Recipes

Oven-Baked Garlic Herb Chicken & Vegetables

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Oven-Baked Garlic Herb Chicken & Vegetables

Prep time: 15 mins | Cook time: 30-35 mins | Serves: 4

Ingredients

The Base:

  • Chicken: 1.5 lbs (approx. 3 large) boneless, skinless chicken breasts.

  • Potatoes: 1 lb baby gold potatoes, quartered.

  • Green Beans: 1/2 lb fresh green beans, trimmed.

  • Garnish: Fresh parsley or chives, chopped.

The Garlic Herb Sauce:

  • 1/4 cup olive oil

  • 3 tbsp melted butter

  • 4 cloves garlic, minced

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika (for that golden color)

  • Salt and black pepper to taste

  • Optional: Red pepper flakes (for the red bits seen in the photo)

Instructions

  1. Prep the Oven and Pan:

    Preheat your oven to 400°F (200°C). Lightly grease a large 9×13 inch glass baking dish or a rimmed sheet pan.

  2. Season the Vegetables:

    Place the quartered potatoes and trimmed green beans in the baking dish. Drizzle with half of the Garlic Herb Sauce. Toss well to ensure they are evenly coated, then push the vegetables to the sides to make room for the chicken in the center.

  3. Prepare the Chicken:

    Pat the chicken breasts dry with a paper towel. Place them in the center of the dish. Brush the remaining Garlic Herb Sauce generously over the chicken.

    Tip: For the look in the photo, you can pre-slice the chicken halfway through (hassleback style) or slice them fully after cooking. Slicing after cooking keeps them juicier!

  4. Bake:

    Place the dish in the oven. Roast for 25–30 minutes.

    • Check for doneness: The chicken is safe when it reaches an internal temperature of $165^\circ\text{F}$ ($74^\circ\text{C}$).

    • Check the potatoes: They should be fork-tender and slightly browned.

  5. Finish and Serve:

    Remove from the oven and let the chicken rest for 5 minutes (this keeps it moist). If you didn’t slice it before, slice it now. Garnish with fresh parsley and a squeeze of fresh lemon juice if desired.

Tips for Success

  • Even Cooking: If your potatoes are large, start them in the oven 10 minutes before adding the chicken and green beans so everything finishes at the same time.

  • Crispy Texture: If you prefer crispier potatoes, use a large metal sheet pan instead of a glass dish; metal conducts heat faster for better browning.

Crispy Cocoa Peanut Clusters

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Crispy Cocoa Peanut Clusters

No flour • No chocolate bars • No butter

Ingredients

  • 1 small egg

  • 100 g (½ cup) granulated sugar

  • 30 g (about 4 tablespoons) unsweetened cocoa powder

  • 150 g (about 1 cup) roasted peanuts (unsalted or lightly salted)

  • 40 g (about 1½ cups) crispy rice cereal

  • Optional: a pinch of salt

Instructions

Prep:
Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.

Whisk the Base:
In a mixing bowl, whisk the egg and sugar until pale and slightly frothy.

Add Cocoa:
Sift in the cocoa powder (and salt, if using). Whisk until smooth, dark, and glossy.

Fold in Crunch:
Add the roasted peanuts and crispy rice cereal. Gently fold until everything is evenly coated with the cocoa mixture.

Form the Clusters:
Spoon small mounds of the mixture onto the prepared baking sheet, keeping them compact so they hold together while baking.

Bake:
Bake for 15–18 minutes, until the coating sets and looks matte rather than shiny.

Cool Completely:
Allow the clusters to cool fully on the baking sheet. They will firm up and become crunchy as they cool.

Storage Tip

Store in an airtight container at room temperature. These clusters remain crunchy for up to one week.

Golden Cheesy Pizza Pull-Apart Ring

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Golden Cheesy Pizza Pull-Apart Ring

This recipe uses a simple bubble-style method that makes it fun to pull apart and eat, perfect for sharing.

Ingredients

Dough:
1 can (16 oz) refrigerated biscuit dough or 1 lb fresh pizza dough

Cheese:
1½ cups shredded mozzarella cheese
½ cup shredded cheddar cheese

Toppings:
½ cup mini pepperoni slices or cooked Italian sausage crumbles

The Coating

  • 4 tablespoons melted unsalted butter

  • 1 teaspoon garlic powder

  • 1 tablespoon dried Italian seasoning (basil, oregano, parsley)

  • ¼ cup grated Parmesan cheese

Dip:
Marinara sauce, for serving

Instructions

Prep:
Preheat the oven to 375°F (190°C). Lightly grease a round baking dish or ring-shaped pan.

Cut the Dough:
Cut each biscuit into quarters. If using pizza dough, roll into small, bite-sized balls.

Butter Coating:
In a bowl, mix melted butter, garlic powder, and half of the Italian seasoning.

Assemble:
Toss the dough pieces in the butter mixture until coated. Arrange half of the dough in the prepared dish.

Layer:
Sprinkle half of the mozzarella, cheddar, and toppings over the dough. Add the remaining dough, followed by the rest of the cheese and toppings.

Finish:
Sprinkle Parmesan cheese and the remaining Italian seasoning on top.

Bake:
Bake for 20–25 minutes until golden brown and fully cooked.

Serve:
Let rest for 5 minutes before pulling apart. Serve warm with marinara sauce.

Tip for Best Shape

For a neat ring shape, crescent-style dough can be arranged in a circle, filled with cheese and toppings, then folded over toward the center before baking.

Salty Garlic Roasted Chicken & Potatoes

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It sounds like you have a wonderful, time-tested base for this meal! The combination of roasted garlic and maple syrup creates a fantastic sweet-and-savory glaze.

Based on your request for a “salty” version and your note to always provide the full recipe, I have adjusted the seasoning profile. I’ve increased the salt slightly and suggested using salted butter to lean into that savory-sweet contrast.

Salty Garlic Roasted Chicken & Potatoes

A savory-forward version of the classic maple-glazed roast.

  • Prep time: 15 minutes

  • Cook time: 60 minutes

  • Servings: 6

Ingredients

  • 1/4 cup salted butter (using salted butter enhances the “salty” profile)

  • 6 chicken leg quarters, split into drumsticks and thighs (12 pieces total)

  • 8 large Yukon Gold potatoes, cut into 1.5-inch chunks (increased for your preference)

  • 24 cloves garlic, unpeeled

  • 1 ½ teaspoons sea salt (plus more to taste for the finishing)

  • 1 teaspoon cracked black pepper

  • 1/4 cup maple syrup

Directions

  1. Preheat & Prep Pan: Preheat your oven to 400°F (200°C). Place the butter in a large roasting pan and put it in the oven for a few minutes until melted. Swirl the pan to ensure the bottom is fully coated.

  2. Season the Base: Place the chicken pieces, potato chunks, and unpeeled garlic cloves into the pan. Sprinkle generously with the sea salt and black pepper. Toss everything thoroughly in the melted butter until well-coated. Arrange the chicken skin-side up.

  3. First Roast: Bake for 40 minutes. During this time, baste the chicken and potatoes with the pan drippings at least three times to keep the meat moist and help the potatoes crisp.

  4. The Glaze: Remove the pan from the oven. Brush the maple syrup evenly over the chicken pieces. Use a spoon to drizzle the remaining salty pan drippings over the potatoes.

  5. Final Crisp: Return the pan to the oven and bake for another 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden-brown and tender.

  6. The “Secret” Finish: To serve, have your guests squeeze the softened garlic out of the skins and spread it directly onto the chicken. Pour the remaining salty juices from the pan over everything. Sprinkle with a final pinch of flaky salt if desired.

Tips for Success

  • Potato Sizing: To ensure the potatoes are soft on the inside and crispy on the outside, keep the chunks uniform in size.

  • The Garlic: Don’t skip the unpeeled garlic! The skin protects the garlic from burning, allowing it to “steam” into a spreadable paste inside the shell.

  • Extra Salt: If you really want that “salty” punch to hit first, use a coarse kosher salt or Maldon sea salt at the very end.

French Onion Roasted Potatoes

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Golden, crispy potatoes tossed with French onion soup mix and garlic, then topped with melty cheese — the ultimate side dish for any meal.

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: ~45 minutes
Servings: 6

Ingredients

Potatoes:

  • 2 lbs baby potatoes or Yukon gold potatoes, halved or quartered

  • 2 tbsp olive oil

Seasonings:

  • 1 packet (1 oz) French onion soup mix

  • ½ tsp garlic powder

  • Salt & pepper – to taste

Toppings:

  • 1 cup shredded mozzarella or Swiss cheese

  • 2 tbsp fresh parsley, chopped (for garnish)

Other:

  • Nonstick cooking spray

Instructions

  1. Preheat the oven: Set to 425°F (220°C). Spray a large baking sheet or 9×13-inch baking dish with nonstick cooking spray.

  2. Prep the potatoes: Wash and scrub thoroughly. Leave skins on for texture and nutrition. Halve baby potatoes (or quarter larger ones) into 1–2-inch pieces for even cooking.

  3. Season: In a large bowl, toss potatoes with olive oil. Sprinkle with French onion soup mix, garlic powder, salt, and pepper. Toss until evenly coated.

  4. Roast: Arrange potatoes in a single layer on the prepared sheet, cut-side down. Roast for 25–30 minutes until golden and tender.

  5. Add cheese: Remove from oven, sprinkle evenly with cheese, and return to the oven for 5–7 minutes until melted and lightly golden.

  6. Finish & serve: Garnish with fresh parsley and serve hot.

Quick Notes & Pro Tips

  • Don’t overcrowd the pan: Spread potatoes out to ensure crisp, caramelized edges. Use two pans if needed.

  • Extra crispiness: Pat potatoes completely dry after washing, or soak in cold water for 30 minutes to remove excess starch (dry well before roasting).

  • Cheese swap: Try Gruyère for a nutty twist or sharp cheddar for a tangy bite.

Why You’ll Love It

These potatoes are creamy on the inside, crispy on the outside, and packed with French onion flavor. With melted cheese on top, they’re irresistible — and they pair well with almost anything!

Variations & Serving Suggestions

  • Make it loaded: Add crumbled bacon, sour cream, and green onions for a “loaded baked potato” feel.

  • Turn it into a full meal: Mix in cooked sausage or chicken before topping with cheese.

  • Pair with: Steak, roasted chicken, or grilled veggies for a complete dinner.

Storage & Make-Ahead

  • Refrigerate: Store in an airtight container for up to 3 days.

  • Reheat: Bake at 375°F for 10–15 minutes or air fry at 400°F for 5 minutes to re-crisp.

  • Make-ahead: Chop and season potatoes a day ahead; roast and top with cheese just before serving.

FAQs

Q: Can I use frozen potatoes?
A: Yes, but thaw and pat them dry before seasoning for best results.

Q: Can I skip the cheese?
A: Absolutely — they’re flavorful enough to enjoy without it.

Q: Can I use sweet potatoes instead?
A: Yes, but adjust baking time slightly since sweet potatoes cook faster.

Personal Note

This dish is my go-to when I want a side that’s simple yet a little extra special. It’s perfect for weeknight dinners or holiday tables — and the cheesy topping always wins over picky eaters.

Air fryer Chicken Tenders

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Our most recent fav family-friendly and simple dinner idea is Air fryer Chicken Tenders .A buttermilk marinade imparts flavor and moisture to the chicken in this recipe, and an air-fried panko and parmesan cheese breading is blasted to golden and crispy perfection.Cut the chicken breasts into strips that are approximately one inch thick if you … Read more