Air Fryer Chicken Thighs with Roasted Fall Vegetables

Preheat the air fryer to 375°F (190°C).

In a large bowl, toss the chicken thighs with olive oil, paprika, garlic powder, thyme, salt, and pepper until evenly coated.

In a separate bowl, combine the carrots, sweet potato, and red onion with olive oil, herbs, salt, and pepper.

Arrange the chicken thighs in the air fryer basket and place the vegetables around them in a single layer as much as possible.

Cook for 25 to 30 minutes, flipping the chicken and stirring the vegetables halfway through cooking.

Check that the chicken reaches an internal temperature of 165°F (74°C) before serving.

Let the chicken rest for a few minutes, then serve with the roasted vegetables and garnish with fresh herbs if desired.