Step 1: Prep the chicken and potatoes: Cut the chicken thighs into pieces and pat dry; dice the potatoes small. The smaller the potato, the more easily it finishes with the meat and soaks up the chicken juice — soft, fragrant, and mashable.
Step 2: Season: Toss the chicken and potatoes with olive oil, garlic powder, salt, and pepper. The oil coat keeps them from drying out and carries the aroma, with the saltiness in your hands.
Step 3: Add the frozen vegetables: No need to thaw the frozen mixed vegetables — toss them with a little olive oil and add them last. Frozen veg releases a lot of water, so adding last avoids a soup and keeps the roasted, not boiled, flavor.
Step 4: Roast in one basket: Air fry at 190°C (375°F) for 18–20 minutes, pulling the basket out at minute 10 to shake once. Pull it when the potatoes pierce easily and the chicken center hits 74°C (165°F) — a thermometer is the safest check.
Step 5: Finish and plate: Plate it and spoon the chicken juices from the basket back over the top. Serve with rice or on its own for a filling meal; refrigerate the leftovers for tomorrow's lunch, zero waste and zero weekday cost.
