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Easy Ninja Foodi Crispy Chicken and Veggie Meals for Beginners

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A quick and easy recipe for crispy chicken thighs and roasted vegetables using the Ninja Foodi’s pressure cook-then-air crisp method, perfect for beginners seeking flavorful, fuss-free dinners.

Ingredients

Scale
  • 4 boneless, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 2 cups broccoli florets
  • 1 cup sliced carrots or baby carrots
  • 1 cup sliced bell peppers
  • 1 cup sliced zucchini or summer squash (optional)
  • 2 tbsp extra virgin olive oil (divided)
  • 1 tsp garlic powder
  • 1½ tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme or oregano (optional)
  • ½ cup (120 ml) chicken broth or water
  • Fresh lemon juice or zest, to taste

Instructions

  1. Pat dry the chicken thighs with paper towels to remove moisture. Season generously with garlic powder, paprika, salt, and black pepper. Drizzle with 1 tablespoon olive oil and rub all over the chicken. Let sit while prepping vegetables (about 10 minutes).
  2. Chop broccoli, carrots, bell peppers, and zucchini. Toss vegetables in a bowl with 1 tablespoon olive oil, a pinch of salt, and dried thyme or oregano. Set aside.
  3. Pour chicken broth into the Ninja Foodi pot. Place the wire rack inside and arrange chicken thighs skin-side up on the rack. Lock the lid and set to Pressure Cook on High for 8 minutes. Allow 5 minutes natural release, then quick release remaining pressure.
  4. Remove the pressure cooker lid and switch to the Air Crisp lid. Air crisp chicken at 400°F (204°C) for 10-12 minutes until skin is golden and crispy, flipping halfway through.
  5. Place vegetables in the air fryer basket. After chicken is done, transfer veggies into the Foodi basket and air crisp at 390°F (199°C) for 8-10 minutes until tender and slightly charred, shaking basket halfway through.
  6. Squeeze fresh lemon juice over chicken and veggies. Serve hot, garnished with extra herbs if desired.

Notes

Pat chicken dry thoroughly to ensure crispy skin. Do not overcrowd the air fryer basket for even cooking. Flip chicken and shake veggies halfway through air crisping. Use broth to prevent pot stuck errors during pressure cooking. For extra crispy skin, add a few more minutes to air crisping. Leftovers reheat well in the air crisp function at 350°F for 5-7 minutes.

Nutrition

Keywords: Ninja Foodi, crispy chicken, air fryer, pressure cooker, easy dinner, beginner recipe, chicken thighs, roasted vegetables, quick meals

Find it online: https://snappyspoon.com/easy-ninja-foodi-recipes-for-beginners-5-crispy-chicken-veggie-meals/