Flavorful Honey Curry Chicken Thighs with Roasted Vegetables

Ingredients

• 4 thighs skinless boneless chicken thighs
• 2 tablespoons honey
• 1 teaspoon curry powder
• 1 teaspoon garlic powder
• 0.5 teaspoon sea salt
• 0.25 teaspoon cracked pepper
• 2 tablespoons extra virgin olive oil
• 1 lb red potatoes
• 2 units carrots
• 1 unit lemon
• 0.5 unit white onion
• 1 tablespoon fresh ginger
• 1 unit red bell pepper
• 1 cup broccoli florets
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cumin
• 0.25 cup cilantro

Instructions

1. 1In a bowl, combine honey, curry powder, garlic powder, sea salt, cracked pepper, lemon juice (from half a lemon), grated ginger, and 1 tablespoon extra virgin olive oil. Add chicken thighs and marinate for at least 15 minutes.
2. 2Toss quartered red potatoes, sliced carrots, chopped white onion, red bell pepper, and broccoli florets with the remaining 1 tablespoon extra virgin olive oil, smoked paprika, ground cumin, a pinch of sea salt, and cracked pepper. Preheat air fryer to 380°F (190°C).
3. 3Place marinated chicken thighs in the air fryer basket and cook for 10 minutes. Add the seasoned vegetables to the basket, distributing evenly, and continue cooking for another 15-20 minutes, flipping chicken and stirring vegetables halfway through, until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
4. 4Serve hot, garnished with fresh cilantro and lemon slices (from the remaining half lemon).