Crispy Chicken with Vegetables in Air Fryer
A quick and healthy recipe for crispy chicken and tender vegetables cooked in an air fryer in just 20 minutes.
Steps
- 1
Preheat the air fryer to 180°C (350°F).
- 2
Cut the chicken breast into bite-sized pieces and dice the vegetables.
- 3
In a bowl, mix the chicken and vegetables with olive oil, salt, pepper, and Herbes de Provence until well coated.
- 4
Place the mixture in the air fryer basket in a single layer.
- 5
Cook for 15–20 minutes, shaking the basket halfway through, until the chicken is cooked through and the vegetables are tender.
- 6
Serve immediately, straight from the air fryer, while hot.
Shopping list
Chicken breast fillets, red bell pepper, zucchini, onion, olive oil, salt, black pepper, dried herbes de Provence
Recipe story
This recipe combines the Mediterranean culinary tradition of oven-roasted chicken with the modern innovation of the air fryer, a device that has taken kitchens by storm since 2010. The origins of this dish can be traced back to peasant cooking in southern France, where poultry was slow-cooked with seasonal vegetables to develop deep flavors. Herbes de Provence, a blend specific to the region, adds an authentic touch of lavender, thyme, and rosemary. Adapting it to the air fryer preserves the crispy texture and juiciness while reducing cooking time.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Zucchini
Although today we associate them with light summer cuisine, zucchini were first cultivated in ancient Mexico over 7,000 years ago. They were brought to Europe by Spanish explorers in the 16th century.
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