Step 1: Preheat and chop: Set the air fryer to 190°C (375°F) and preheat 3 minutes. Cut the potatoes and carrots into small pieces — the smaller they are, the more easily they finish with the chicken and the more chicken juice they soak up.
Step 2: Season the vegetables: Put the vegetables in a large bowl with 1 tbsp olive oil, salt, and pepper, and toss so every piece wears an oil film — that is what makes them golden instead of dry, and it decides whether they taste seasoned.
Step 3: Prep the chicken: Pat the chicken thighs dry and cut into pieces, then coat with the remaining olive oil, garlic powder, rosemary, salt, and pepper. Lay them skin-side down over the vegetables; the skin renders its own fat to baste the veggies — two birds with one stone.
Step 4: Roast in one basket: Spread everything in a single layer, no stacking. Air fry at 190°C for 18–20 minutes, pulling the basket out at minute 10 to shake once so the bottom also browns. Skin-side down renders the fat and makes the vegetables more fragrant.
Step 5: Check and plate: Pull it when the chicken center hits 74°C (165°F) and a potato pierces easily. Plate it and spoon the chicken juices from the basket back over the top for more flavor; serve with a bowl of rice for a complete meal.
