Prepare the chicken and potatoes: Pat the chicken thighs dry with paper towels to ensure a crispy skin. Wash the baby potatoes and cut them into halves or quarters depending on their size. Place the chicken and potatoes in a large mixing bowl.

Season everything: Drizzle olive oil over the chicken and potatoes. Sprinkle garlic powder, smoked paprika, thyme, rosemary, salt, and black pepper evenly. Toss the potatoes gently to coat them in the seasoning. Rub the chicken thoroughly so every piece is coated with the oil and spice mix. If you like a little spice, add chili flakes to the potatoes or chicken.

Preheat the air fryer: Set your air fryer to 400°F (200°C) and allow it to preheat for 3–5 minutes. Preheating helps the chicken skin crisp up nicely while the potatoes cook evenly.

Arrange in the air fryer tray: Place the chicken thighs on one side of the tray with the skin side up. Spread the potatoes in a single layer on the other side. Make sure pieces aren’t overlapping too much so the air can circulate and everything cooks evenly.

Cook in the air fryer: Cook at 400°F (200°C) for 25–30 minutes. Halfway through, open the air fryer and give the potatoes a gentle shake or stir. Flip the chicken if needed. Check for doneness—the chicken should reach an internal temperature of 165°F (74°C) and the potatoes should be golden and tender.

Serve and garnish: Remove the chicken and potatoes from the tray carefully. Transfer to a serving platter and sprinkle freshly chopped parsley on top for a pop of color and freshness. Serve immediately while hot and crispy, perfect for a weeknight dinner.