Mix and match the spices and vegetables in this low-effort recipe fit for a weeknight or even a holiday meal.

I've had my air fryer for about a year and a half now. Back when I was first getting acquainted with the appliance, I used it to make all sorts of things: beautifully browned vegetables, fluffy baked potatoes, extra-crispy chicken wings and even apple hand pies for dessert. But since then, I've mostly used it to reheat leftovers and prepare frozen convenience foods, such as French bread pizzas and tater tots.

Recently, I decided it was time to use my air fryer to do some actual cooking again -- and this complete dinner with chicken thighs, potatoes and Brussels sprouts was born.

Get the recipe: Air Fryer Chicken Thighs With Potatoes and Brussels Sprouts

It's a riff on one of my go-to dinners of bone-in, skin-on chicken and vegetables seasoned with whatever spices I feel like having that evening. Except instead of a sheet pan, everything goes into an air fryer basket. While the sheet pan version is good, the air fryer iteration is even better because the appliance yields browner, crisper food.

This recipe features chicken thighs, baby or fingerling potatoes, and Brussels sprouts seasoned with herbes de Provence and garlic powder. (Herbes de Provence is a blend of dried herbs that traditionally includes rosemary, summer savory, oregano and thyme -- and sometimes other seasonings, such as sage, basil, marjoram, lavender and fennel seeds.) It takes just a few minutes to toss it all together with a touch of olive oil, then just pop it in the air fryer.

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Cook with Aaron Hutcherson

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I'm Aaron, a food writer, recipe developer and the Dinner in Minutes columnist for Washington Post Food. I'm a classically trained chef who loves the comfort and soul food I grew up with and exploring other cuisines. Need help in the kitchen? Email me at [email protected] or join my weekly live chat.

Here's some essential reading:

The 3 essential kitchen knives every cook needsFive trusted ways to get rid of cooking odors6 tips for browning food to get more flavor7 pie crust tips for tender, flaky results every time

And a few of my favorite recipes:

Garam Masala Baked Chicken Thighs With PearsCorn and Lima Bean Soup With AndouilleSpaghetti With Meat SauceRhubarb Upside-Down Cornmeal Cake

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For the best results, cook the chicken thighs to an internal temperature of at least 175 degrees. While 165 degrees is the government's recommended minimum temperature for safety, with dark meat, cooking it to a higher temperature results in meat that is more tender and juicy because more connective tissue breaks down.

A squeeze of lemon juice as you're about to chow down adds the right amount of brightness to make the plate that much more exciting. The result is a dinner for two that punches above its weight in deliciousness compared to how little effort it requires. It's simple enough for a regular weeknight, but it is also special enough for a date or holiday meal.

Get the recipe: Air Fryer Chicken Thighs With Potatoes and Brussels Sprouts