Crispy Chicken Thighs with Steamed Vegetables

Crispy Chicken Thighs with Steamed Vegetables

Adapted by Kyle Libramonte

Prep Time: 10 minutes • Cook Time: 35–45 minutes 

Serves 4

Ingredients:

For the Chicken

  • 4 bone-in, skin-on chicken thighs
  • 1½ tsp fine sea salt
  • 1 tsp freshly ground black pepper

For the Vegetables

  • 2 cups broccoli florets
  • 2 medium carrots, peeled and sliced into ¼-inch coins
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
Instructions:
  1. Season the Chicken
    1. Pat the chicken thighs dry with paper towels. Season generously on all sides with salt and pepper, making sure to get under the skin where you can. Dry, well-seasoned skin is the foundation of a great crispy finish later.
  2. Steam the Chicken and Vegetables
    1. Add 1 cup of water to the Glasspot and place it on the Multi-Cooker base. Arrange the chicken thighs skin-side up on top of the steam rack. Place the steam rack on top and add the broccoli and carrots in an even layer. Season the vegetables with salt and pepper.
    2. Set the Multi-Cooker to Steam mode and steam until the chicken reaches an internal temperature of about 155°F (68°C) — approximately 10–15 minutes. The vegetables will be perfectly tender by the time the chicken is ready. Remove the steam rack with vegetables and set aside, covered loosely with foil to keep warm.
  3. Switch to Air Crisper
    1. Carefully drain any remaining water from the Glasspot using the heat-resistant silicone gloves. Replace the steam rack with the AirCrisper plate into the Glasspot and arrange the chicken thighs on top, skin-side up. Set the Magnifique AirCrisper lid onto the Glasspot and set to Air Fry mode.
  4. Crisp the Skin
    1. Air Fry for 10 minutes, or until the skin is deep golden brown and crackling and the internal temperature reaches 165°F (74°C). Keep an eye on it in the final 2–3 minutes — the skin can go from golden to overdone quickly once it gets going.
  5. Rest and Serve
    1. Remove the chicken using heat-resistant gloves and let it rest for 5 minutes before serving. Plate alongside the steamed broccoli and carrots — everything finishes together with minimal cleanup.

 

Crispy Chicken Thighs with Steamed Vegetables
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