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Roast Chicken with Potatoes and Vegetables

Roast Chicken with Potatoes and Vegetables
 

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20 MINS (+ marinating time)


60 MINS


Serves 4

INGREDIENTS
1 whole chicken (about 1.5kg)
800g potatoes, peeled and chopped into chunks
2 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
1 onion, cut into wedges
4 cloves garlic, minced
60ml olive oil
10ml dried rosemary
10ml dried thyme
5ml paprika
Salt and pepper to taste
Fresh parsley for garnish

 

METHOD

1. Pat the whole chicken dry with paper towels. If desired, truss the chicken for even cooking.

2. In a bowl, mix together olive oil, minced garlic, dried rosemary, dried thyme, paprika, salt, and pepper.


3.Rub the chicken inside and out with this mixture, including under the skin if possible. Marinate in the fridge for at least 2 hours, preferably overnight.


4. In a separate bowl, toss potatoes, carrots, parsnips, and onion with a little olive oil, salt, and pepper.

 

5.Place the marinated chicken in the air fryer basket breast side down.
 

6. After 20 minutes, add the seasoned vegetables to the air fryer basket around the chicken.
 

7. Air fry for 30 minutes, then flip the chicken to breast side up.
 

8. Continue to air fry for another 20-30 minutes or until the chicken reaches an internal temperature of 75°C and the vegetables are golden and tender.
 

9.Let the chicken rest for 10 minutes before carving. Garnish with fresh parsley and serve with the roasted vegetables.


HANDY TIP

If the chicken or vegetables are browning too quickly, tent the chicken with foil or lower the air fryer temperature slightly.

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