Pat the chicken thighs or drumsticks dry with a paper towel, then season generously with garlic powder, smoked paprika, dried thyme, salt, and pepper.

Toss the baby potatoes in olive oil, along with a pinch of garlic powder, smoked paprika, salt, and pepper.

Trim and wash the green beans, setting them aside for later.

Turn the Ninja Foodi to the Sear/Sauté function and set the temperature to medium-high.

Add 1 tablespoon of olive oil to the cooking pot. Once hot, place the chicken pieces skin-side down and sear for 3–4 minutes on each side until golden brown. Remove and set aside.

Keep the Ninja Foodi on the Sear/Sauté function. Add the seasoned baby potatoes to the pot, stirring occasionally, and cook for 5 minutes to give them a slight crust.

Turn off the Sear/Sauté function.

Place the seared chicken on top of the potatoes in the cooking pot.

Lock the pressure cooker lid in place and select the Pressure Cook function. Set the time to 10 minutes on High.

Once the timer is up, carefully perform a quick pressure release by turning the release valve.

Open the lid and add the green beans to the pot, spreading them evenly over the chicken and potatoes.

If you’re making the optional sauce, mix the honey, soy sauce, Dijon mustard, and apple cider vinegar in a small bowl, then drizzle it over the top.

Close the Crisper Lid and select the Air Crisp function. Set the temperature to 400°F and cook for 5–8 minutes until the chicken skin is crispy and the green beans are tender.

Once the cooking is done, carefully remove the chicken, potatoes, and green beans from the pot.

Garnish with fresh parsley and a squeeze of lemon for an extra burst of flavor.

Now sit back and enjoy the perfect balance of tender, juicy chicken, crispy potatoes, and vibrant green beans—all cooked to perfection in your Ninja Foodi!