I've decided to cook something non-Vietnamese for a change. Today, I had some bone-in chicken thighs in the fridge, and Air Fryer Rolled Chicken Thighs naturally came to mind. I was craving juicy, tender chicken with a crispy skin, paired with a rich, creamy mushroom sauce. But what about the side? Roasted sliced potatoes with a sprinkle of Parmesan cheese sounded like the perfect complement.
Let me take you through how I cooked my Air Fryer Rolled Chicken Thighs for dinner tonight.
This meal has three key components:
Each element brings something delicious to the plate, and best of all, they're all easy to prepare.
Since I had bone-in chicken thighs, the first step was to separate the meat from the bones. I used a sharp knife to carefully remove the bone while keeping the meat intact. Instead of discarding the bones, I popped them into a small saucepan with water and a pinch of salt, letting them simmer away to create a light chicken broth. This broth will add flavour to both the mushroom sauce and the potatoes later - nothing goes to waste in my kitchen!
With the thighs now boneless, I placed them skin-side down on a large plate and seasoned them with salt, pepper and garlic granules. Now when it comes to stuffing the chicken, the choice of vegetables is up to you. Spinach, lettuce or cabbage all work well. I happened to have a heart cabbage in the fridge, so that's what I used. I also prepared a few cheddar cheese sticks for extra richness.
To assemble, I laid each chicken thigh flat, sprinkled some rosemary leaves for fragrance, then placed a cabbage leaf and a couple of cheddar sticks on top.
Gently but tightly, I rolled the chicken into neat parcels.
While these can be cooked in the oven, today I used my air fryer for convenience and speed. I arranged the rolled chicken thighs in a single layer in the basket and air-fried them at 160°C for 20-25 minutes. The lower temperature ensures the chicken stays juicy while still crisping up the skin slightly. The result? Beautifully tender and flavourful rolled chicken thighs, with a deliciously crispy exterior.
For the perfect side, I sliced three large potatoes in 0.5cm - thick rounds. Instead of using a separate tray, I made use of the chicken juices in the air fryer basket. I arranged the potato slices directly in the basket, allowing them to soak up all that flavour. Then, I poured over a few tablespoons of the freshly made chicken stock and scattered a few knobs of butter on top. A sprinkle of salt, pepper and Parmesan cheese completed the seasoning.
I air-fried the potatoes at 165°C for 20 minutes. They came out just right - slightly caramelised on the edges, perfectly soft in the centre, and full of rich, buttery flavour. Not overcooked or mushy, just how I like them.
While the potatoes were cooking, I quickly whipped up a creamy mushroom sauce to tie everything together. This sauce is incredibly simple yet packed with flavour.
I started by frying chopped onions and garlic in butter until fragrant, then added sliced mushrooms with a pinch of salt. Stirring constantly, I let them cook for about three minutes before adding a few tablespoons of the reserved chicken stock. Next, I poured in 50ml of double cream, bringing it to a gentle boil before reducing the heat to let it simmer for another five minutes. To finish, I stirred in some grated Parmesan cheese, letting it melt into the sauce for that extra depth of flavour.
Once everything was ready, I plated up my Air Fryer rolled chicken thighs, alongside the Parmesan roasted potatoes and drizzled the creamy mushroom sauce over the top. The combination was absolutely divine - crispy yet tender chicken, savoury and cheesy potatoes, and a velvety sauce to bring it all together.
This meal is proof that with a little creativity and an air fryer, you can whip up something truly delicious with minimal effort. If you give this recipe a try, let me know how it turns out.
Don't forget to check out my other delicious chicken recipes here.
