Chicken and Potatoes with Smoky Sauce

People Have Been Asking

When I started making the air fryer chicken thighs a few week ago, I shared a photo on Instagram of this plate combo:

• the roasted potato wedges
• the cucumber salad
• the golden, juicy, flavor-crusted chicken bites
• the smoky aioli drenching it all.

And I got so many questions! What’s in the sauce? How do you make the potatoes? We need a written recipe!

So here I am with a proper, written recipe for this very yummy, colorful, flavor-packed plate. It’s going to SEEM like a lot at first glance at the ingredient list, but all those ingredients = amazing flavor. And it’s actually pretty chill to bring it all together.

End result: juicy, garlicky, oregano-y, flavor-crusted chicken, served with creamy, golden roasted potatoes, a zippy cucumber salad, and plenty of smoky aioli over the whole thing. It is delicious.

Bjork and I are loving this combo, and my kids love every single thing on the plate (although they’d like you to know that they usually go for ketchup instead of the smoky aioli, of course).

Hope you love it!

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How To Make This Recipe

1

Roast the Potato Wedges.

Get those started so they can get nice and browned.

2

Air Fry Some Chicken Thighs.

This can alternatively go in the oven with the potato wedges! I just love that air fryer crisp.

3

Mix Up a Cucumber Salad.

Thinly slicing is key here! I always use a mandoline.

4

Whisk Your Smoky Aioil.

This stuff is SO good.

5

You’re Done! Let’s Go!

A little lemon juice on top? I love this combo so much.

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Chicken and Potatoes with Smoky Sauce

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• Author: Lindsay
• Total Time: 45 minutes
• Yield: 4 (enough for our family with 2 adults, 2 kids) 1x

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Description

My family is obsessed with this dinner! Crispy chicken thighs, roasted potato wedges, and a crunchy cucumber salad all covered in a creamy, smoky sauce.

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Ingredients

Units

Roasted Potato Wedges

• 4 large Yukon gold potatoes, cut into wedges
• 1 tablespoon olive oil
• 1 teaspoon kosher salt

Smoked Paprika Aioli

• 1/2 cup mayo
• 1/4 cup yogurt
• 1 clove garlic, grated
• 1/2 teaspoon smoked paprika
• pinch of kosher salt, to taste
• 1–2 tablespoons water, to get a slightly more drippy consistency (as pictured)

Cucumber Salad

• 1 English cucumber, thinly sliced on a mandoline
• 1/4 of a red onion, thinly sliced on a mandoline
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 cup fresh dill, chopped

Chicken:

• 1.25 pounds boneless skinless chicken thighs
• 1 1/2 teaspoons paprika
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon salt (I used fine-grained table salt for this)
• a few cracks of freshly ground black pepper
• 1 tablespoon olive oil
• squeeze of lemon to finish

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Instructions

1. Preheat Oven: Preheat the oven to 425 degrees.
2. Roasted Potatoes: Toss potatoes with oil and salt; transfer to a parchment-lined baking sheet. Roast for 20 minutes; flip, and roast again for 15 minutes until nicely golden brown.
3. Make Cucumber Salad: Toss cucumber salad together; let it rest for 15-20 minutes to let the flavors come together.
4. Make Sauce: Whisk sauce together until smooth.
5. Cook Chicken: Toss chicken with the spices and olive oil to coat. Air fry fat 375 for 11-13 minutes until deeply golden and 165 degrees (or, place on the sheet pan with the potatoes and roast for 15-17 minutes). When the chicken is done, I like to cut it up into bite-sized pieces for serving in a big pile on each plate.
6. Finish and Serve: Serve chicken with the roasted potatoes, chicken, cucumber salad, warmed pita, and a dollop of sauce on a plate. Serve with lemon wedges to squeeze over the top. YUMMY!

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Roast
• Cuisine: American

Keywords: air fryer chicken, chicken and potatoes, roasted potatoes

Did you make this recipe?

I love hearing from you! Leave a comment or rating below!

More 10/10 Chicken Dinner Recipes

Chicken Bowls with Cilantro Pesto

Grilled Pepperoncini Chicken

Sheet Pan Chicken Pitas

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Yellow Curry Meatballs with Peanut Shallot Crispies

These Meatballs!! They Are a Crowd Favorite In Our House.

We recently hosted my parents, brothers, and their significant others for dinner on a WEEKNIGHT, and around 3pm ON THE DAY OF HOSTING I realized I needed a plan. Something that would not completely overwhelm me but would also be fun, interesting, and appealing to the foodies?!

Guys, this recipe was group dinner perfection! Herby chicken meatballs, pan-fried to get nice and golden, and then a quick little yellow curry sauce (gravy? it’s really more of a gravy) that gets built right in the pan and bathes every meatball in magic.

These are everything I love in a recipe:

• Easy. 🙂 🙂
• Drenched in amazing, flavorful sauce.
• Beautiful! Especially with the peanut shallot crunch.

I’ve been having these meatballs with the lemony arugula salad from Trader Joe’s because it’s bright and fresh and it just looks really lovely on the plate.

This is the yellow curry paste I buy (affiliate link) and I am a diehard fan. It’s a Thai brand / Thai product and it is so so good. If you want to make homemade, this recipe is also SO good! It’s a bit less concentrated so you should use more of it.

How To Make These Curry Meatballs

1

Make the Meatballs.

Mix and roll! Fresh cilantro / herbs are optional but I think it helps bring them to life just a little bit more.

2

Brown the Meatballs.

The browning on the meatballs builds flavor. They don’t need to be fully cooked; we’ll simmer them in the sauce to finish.

3

Add Shallots and Curry Paste.

They’re sharing the pan with the meatballs! Sauté until they’re soft.

4

Add Coconut Milk.

And just let it simmer! I will often add a cornstarch slurry to thicken the sauce into more of a gravy.

5

Yum! You’re Done!

Serve over rice with the crushed peanut and shallot crispies!

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Yellow Curry Meatballs with Peanut Shallot Crispies

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• Author: Lindsay
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Easy chicken meatballs, pan-fried to get nice and golden, with a quick yellow curry sauce! This is weeknight magic!

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Ingredients

Units

Meatballs

• 1 pound ground turkey
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 cup chopped fresh cilantro

Yellow Curry Sauce

• 1 tablespoon avocado oil
• 1 shallot, thinly sliced
• 1 tablespoon yellow curry paste (homemade or store-bought)
• 1 can coconut milk
• 1/2 cup chicken or vegetable broth
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons water

Peanut Crunch

• 1/2 cup roasted, salted peanuts
• 1/2 cup crispy shallots (I buy mine at Trader Joe’s, but crispy fried onions work too)

For Serving: 

• 1 1/2 cup jasmine rice, uncooked
• Salad for serving (currently liking the lemon arugula salad mix from Trader Joe’s)

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Instructions

1. Form Meatballs: Mix meatball mixture and roll into balls. (Also, now is a good time to start your rice. Cook according to package directions.)
2. Brown Meatballs: Heat oil in a a large skillet over medium heat. Add meatballs and cook undisturbed for a few minutes, until browned on one side. Flip them and let them cook to get browning on the other sides as well. The meatballs don’t need to be fully cooked at this point, you’re just building color and flavor.
3. Curry Sauce: Scoot the meatballs to the perimeter of the pan to make some space n the middle. Add shallots and curry paste; sauté until softened. Add coconut milk and broth; stir it all together. Cover and simmer for 5 minutes until meatballs are cooked through (165 degrees).
4. Thicken It: Add soy sauce and brown sugar. Whisk the cornstarch with the water; add it to the pan. As it simmers, the sauce will thicken into a gravy-like consistency and it is delightful.
5. Topping: Chop the peanuts and shallots together into a finely crumbled mixture.
6. Serve: Serve your meatballs over rice, with a scoop of extra curry sauce (dreamy). Top with the peanut shallot crispies. Salad goes on the side! What a meal!

 

Notes

If you’re using homemade yellow curry paste, you’ll want to use more like 3-4 tablespoons. The stuff that I buy is much more potent than what I make at home! 

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Thai-Inspired

Keywords: curry meatballs, yellow curry, meatball recipe

Did you make this recipe?

I love hearing from you! Leave a comment or rating below!

Frequently Asked Questions For This Recipe

Can you use a different type of meat? (Beef, chicken, pork, etc.)

You can also use ground chicken or ground beef for these meatballs. I prefer turkey over chicken, but really, either will work well! And beef + yellow curry is one of my favorite flavor combinations. It would be delicious.

Where do you buy yellow curry paste?

This is the yellow curry paste I buy (affiliate link) I love the most! It is SO good. I get it on Amazon!

If I can’t access yellow curry paste, what can I use?

Red curry paste will work just fine! You may want to use 2 tablespoons depending on what brand of red curry paste you’re using.

How can I make this vegetarian?

Use crispy tofu instead of meatballs! SO yummy!

Can you bake the meatballs instead?

Technically, yes. Bake at 400 degrees for 25 minutes, then add them to the sauce. But when I tried this, I just didn’t like it as much as the pan-fried ones. The pan-frying gives the meatballs color which also gives the whole dish a bit of extra flavor that is lacking when you bake them. Technically baking can work, but I prefer browning the meatballs for this!

Three Seriously Good Meatball Recipes

Best Baked Chicken Meatballs

Ricotta Meatballs

Ginger Chicken Meatball Sandos

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Garlic Butter Crispy Chicken on Creamy Beans

I Love This Dinner So Much I Could Cry.

OH MY GOODNESS you guys, this is so good.

Crispy golden chicken, brushed with garlic butter (!!), and served up on a plate of creamy tomatoey beans that are laced with caramelized shallot and fresh basil?! Come on! Come on.

It feels very *special occasion* but don’t be fooled. Look at my life. Look at my table. We are the farthest thing from fancy. And yet here we are! Eating restaurant-level food on a Tuesday and LOVING IT!

I got this idea from a video I saw from Desert Island Dishes – the crispy chicken / creamy beans concept is so genius. I just made a few changes using ingredients and methods that are pantry staples in our house. For example, I’m a big fan of air frying crispy chicken for weeknight dinners because = easy!

Please note that the garlic butter crispy chicken itself could be a meal. My daughters (and me) can usually be found standing over the cutting board munching down those strips of delightfully crispy chicken.

And then when you plop it on top of the creamy, shallot-y beans and throw all that gorgeous basil on there?! Get out. It is restaurant-level gorgeous and way too good.

I also love this dinner because Bjork and I get to have something that feels grown-up and exciting while our girls can opt for plain crispy chicken and ketchup with a small tasting dish of the creamy beans on the side.

Is this real life? I’m not trying to be weird but I love this meal so much.

How To Make This Dinner

1

Cook Down Shallots and Tomatoes.

Sauté, then smash the tomatoes with the back of a spoon to release their yummy juices!

2

Add Sauce, Broth, and Beans.

Simmer it all up! (In this picture, I used the Trader Joe’s rosatella sauce, which is why it looks creamy!)

3

Add Fresh Basil.

Smell it, admire it, marvel at how good this is.

4

Bread your Chicken.

I know – it seems like an ordeal, but it’ll take, like, 7 minutes. So worth it!

5

Cook the Chicken.

The air fryer is too easy!

6

Top Chicken with Parmesan and Garlic Butter.

Spoon that on. MAGIC HAPPENS HERE.

7

Yum! You’re Done!

Get the chicken on the creamy beans and top it all off with more garlic butter and parm. Holy smokes that is good.

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Garlic Butter Crispy Chicken with Creamy Beans

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5 from 1 review

• Author: Lindsay
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

One of my favorite dinners I’ve ever made! Crispy chicken brushed with garlic butter and served on luscious creamy beans with roasty tomatoes and golden shallots. 

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Ingredients

Units

Crispy Chicken:

• 1 lb. boneless skinless chicken breasts
• 1/2 cup flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• 2 teaspoons salt
• avocado oil spray

Creamy Beans:

• 1 tablespoon olive oil
• 1 shallot, thinly sliced
• 1 pint cherry tomatoes
• 1 14–ounce can cannelini beans, rinsed and drained
• 1/2 cup marinara sauce (I use Rao’s)
• 1/2 cup chicken broth
• 1/4 cup cream
• freshly torn basil
• salt and pepper to taste

Garlic Butter:

• 4 tablespoons salted butter, melted
• 1 clove garlic, grated
• 1 tablespoon minced fresh parsley
• freshly grated Parmesan cheese

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Instructions

1. Prep Chicken: Slice the chicken breasts horizontally so they aren’t as thick, or pound them out into thinner pieces.
2. Dip and Coat: Prepare three bowls: the flour, the eggs, and the panko. Season flour and panko with 1 teaspoon salt. Sprinkle the chicken breasts on both sides with a bit of additional salt and pepper. Dredge each chicken piece in the flour, egg, and finally breadcrumbs, pressing to coat. Set aside until you’re ready to cook them.
3. Creamy Beans: Sauté the shallot until softened. Add the tomatoes and a pinch of salt; cover and let them cook for 5 minutes. Smash them down with the back of a wooden spoon so they make a chunky sauce.
4. Add Sauce: Add the beans, sauce, and broth; simmer for 3-5 minutes, then turn off the heat and stir in the cream and the basil. Season with salt and pepper to taste. (Add more liquid depending on how thick you want the beans.)
5. Cook Chicken: Spritz the chicken with avocado oil spray to coat evenly. Air fry at 375 for 6 minutes, and then 400 for 2-3 minutes, until the chicken reaches an internal temp of 165 degrees.
6. Garlic Butter: Mix the melted butter, garlic, and parsley. Spoon the garlic butter sauce over the chicken, and top with a little sprinkle of the Parmesan. Slice the chicken into strips as pictured.
7. Serve: Plate the beans in a shallow bowl or pasta dish. Arrange the garlic butter chicken on top. Garnish with extra basil, Parmesan, or a drizzle of olive oil. Are you kidding me! It’s so good!

Notes

For the broth, I use Better Than Bouillon roasted chicken base mixed with water! I think it has the best flavor.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Keywords: beans recipe, white beans, chicken cutlets, air fryer chicken

Did you make this recipe?

I love hearing from you! Leave a comment or rating below!

My Other Fave Crispy Chicken Recipes

Crispy Chicken Tikka Masala Bowls

Crispy Cashew Chicken

Crispy Gochujang Chicken (SO GOOD)

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