When I was younger, the first signs of fall would set my heart a flutter. Granted I grew up in Sacramento, California, so I never truly got the full autumn experience, but the turning leaves, ebbing sunlight, and warm, cool breezes signaled my favorite time of the year was near: cozy, comfort cooking season. Hello, warming stews, hearty braises, and, of course, the ultimate cold-weather classic, roasted chicken.
These smoky chicken thighs have all the best parts of roasted chicken without actually turning on the oven, thanks to the ingenious Ninja Foodi™ TenderCrisp™ method. First, the chicken is pressured cooked, locking in its moisture for succulent perfection, then air-crisped until the skin is golden and shatteringly crunchy.
The chicken is good—we’re talking secretly-lick-the-plate good—but the true star of the show is the potatoes. Perched on the Deluxe Layer rack below the chicken, the paprika-infused chicken fat renders as everything cooks, coating the potatoes in smoky, faux-schmaltzy goodness. When serving, don’t leave that prized rendered fat behind, spoon it over the potatoes and the chicken.
My perfect bite? A creamy piece of potato dragged through those luscious spiced chicken drippings and topped with a big dollop of lemony, herby olive relish. Yup, even as an adult, the thought of that bite—mmm—it still makes my heart pitter patter. —Asha Loupy
Test Kitchen Notes
This recipe is shared in partnership with SharkNinja™, and was developed using the Ninja Foodi™ 8-qt. 9-in-1 Deluxe XL Pressure Cooker & Air Fryer. —The Editors
- Prep time 1 hour 15 minutes
- Cook time 35 minutes
- Serves 4
- For the chicken and potatoes:
1 1/2 teaspoons
kosher salt, divided
coarsely ground black pepper
bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
Yukon gold potatoes, peeled
extra-virgin olive oil, divided
hot tap water
- For the lemon-olive relish:
green olives, pitted and torn into quarters
extra-virgin olive oil
Zest of one lemon (about 1 to 2 teaspoons)
Juice of one lemon (about 2 tablespoons)
large garlic clove, minced
fresh mint, roughly chopped
flat leaf parsley, roughly chopped
- Mix the smoked paprika, 1 1/2 teaspoons salt, and black pepper in a small bowl. Place the chicken thighs on a plate or a small, shallow dish, and season all sides liberally with the spice mixture. Cover and place in the refrigerator for 1 hour to overnight.
- In a medium bowl, toss the potatoes with 1 tablespoon olive oil and remaining 1/2 teaspoon of salt. Place the Deluxe Layer Rack, in the lower position, on the bottom of the pot. Add the hot tap water to the pot and arrange the potatoes in a single layer on the rack.
- Drop the Deluxe Layer Rack through the reversible rack's handles over the potatoes. Remove the chicken from the refrigerator and arrange, skin side-up, in a single layer, on the top rack.
- Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set the time to 4 minutes and select START/STOP to begin.
- While the chicken and potatoes are cooking, prepare the lemon-olive relish: Mix all the ingredients in a medium bowl and set aside.
- When the pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing the pressure.
- Using the remaining tablespoon of extra-virgin olive oil and a silicone brush, gently brush a thin layer of olive oil on top of each chicken thigh. Close the crisping lid. Select AIR CRISP and set the temperature at 400°F. Set the time to 16 minutes and select START/STOP to begin. (If you want extra crispy skin, add an extra 2 minutes, setting the time at 18 minutes.)
- When the cooking is complete, remove the chicken and transfer to a serving platter. Remove the Deluxe Layer Rack and transfer the potatoes to the platter, arranging them around the chicken. Remove the bottom Deluxe Reversible Rack and drizzle the smoky rendered chicken fat over the potatoes. Garnish with half of the lemon-olive relish and serve the remaining half table-side.