Air-Fryer Coriander Chicken Thighs With Roasted Vegetables
- 15m Prep Time
- 30m Cook Time
- 50m Ready In
Crispy air-fryer chicken thighs with coriander and roasted cauliflower, shallots, and cherry tomatoes, finished with a lime-cilantro dressing.
Ingredients
- 9.86 ml coriander seeds toasted
- 2.46 ml paprika
- 2.46 ml table salt
- 2.46 ml ground black pepper
- 454 g cauliflower florets cut into 2-inch pieces
- 2 shallots peeled and quartered
- 29.6 ml extra-virgin olive oil divided
- 22.2 ml lime juice
- 1 small garlic clove finely grated
- 2 bone-in, skin-on chicken thighs trimmed
- 227 g cherry tomatoes halved
- 78.9 ml fresh cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 186 mg
- Iron: 3.87 mg
- Magnesium: 75.5 mg
- Phosphorus: 441 mg
- Potassium: 824 mg
- Zinc: 3.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2.46 ml paprika
- 2.46 ml table salt
- 2.46 ml ground black pepper
- 22.2 ml lime juice
Prepare
- Toast 9.86 ml coriander seeds
- 454 g cauliflower florets, cut into 2-inch pieces
- 2 shallots, peeled and quartered
- 29.6 ml extra-virgin olive oil, divided
- 1 small garlic clove, finely grated
- Trim 2 bone-in, skin-on chicken thighs
- Halve 227 g cherry tomatoes
- Chop 78.9 ml fresh cilantro
Let's Cook
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Step 1.
Crush coriander in a mortar and pestle or spice grinder until coarsely ground; transfer to a small bowl. Stir in paprika, salt, and pepper.
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Step 2.
Toss cauliflower and shallots with 1 tablespoon of oil and 1 teaspoon of the coriander mixture in a large bowl. Transfer to the air-fryer basket and spread into an even layer.
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Step 3.
Combine lime juice, garlic, 1 teaspoon of the coriander mixture, and the remaining 1 tablespoon of oil in the now-empty bowl; set aside.
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Step 4.
Using a metal skewer, poke the skin side of the chicken 10 to 15 times. Pat the chicken dry with paper towels, then rub evenly with the remaining coriander mixture.
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Step 5.
Arrange the chicken, skin-side up, on top of the vegetables in the basket, spaced evenly apart. Place the basket into the air fryer and set the temperature to 400°F. Cook until the vegetables are tender and the chicken is well browned and crisp, and the internal temperature registers 195°F, 25 to 35 minutes, stirring the vegetables and rotating the chicken halfway through cooking (do not flip the chicken).
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Step 6.
Transfer chicken to a plate and let it rest for 5 minutes. While the chicken rests, transfer the vegetables to the bowl with the lime juice and garlic mixture. Add tomatoes and cilantro and toss to coat. Season with salt and pepper to taste. Serve chicken with vegetables.