Dinner
Herbed Chicken & Potatoes
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
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Cooking mode
Step-by-step instruction without your screen going to sleep
- 2 pounds baby potatoes
- 1 small yellow onion, peeled, sliced ½ inch thick
- ¼ cup extra virgin olive oil, divided
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 tablespoon herbs de Provence
- 6 boneless, skinless chicken breasts (5–6 ounces each)
- kosher salt, as desired
- ground black pepper, as desired
- fresh chopped parsley, for garnish, as desired
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Step 1
Place potatoes, onions, 2 tablespoons oil, dried parsley, garlic powder, salt, and pepper in the Big Batch Container and toss to combine.
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Step 2
Place the adapter on the container, then install the CRISPi PowerPod in the adapter. Press MODE until AIR FRY illuminates, set time to 40 minutes, and press START to begin cooking.
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Step 3
Place chicken breasts on plate or cutting board. Rub with remaining 2 tablespoons oil and season with herbs de Provence, salt, and pepper to taste.
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Step 4
When 25 minutes remain on the timer, remove PowerPod and use silicone-tipped tongs to gently toss potatoes. Then, place chicken over potatoes. Replace PowerPod and press START to resume cooking.
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Step 5
Cooking is complete when the internal temperature of chicken reaches at least 165°F on an instant-read thermometer. Add additional cooking time if needed.
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Step 6
Serve hot with fresh chopped parsley, as desired.
