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A Perfect Pantry

Roast Chicken Dinner

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      1hr 15min
      1hr 30min


    • 1.2kg whole chicken
    • 1 tbsp. vegetable oil
    • 1 tbsp. chicken seasoning
    • 450g potatoes, peeled, cut into 2-3cm pieces
    • 1 large carrot, cut into
    • 2cm pieces
    • 130g cauliflower florets
    • Salt and pepper


    1. Rinse and dry the chicken thoroughly. Rub 1 tbsp. of the vegetable oil and the chicken seasoning on the chicken skin. Drizzle the remaining oil onto the potatoes, carrots and cauliflower and season with salt and pepper.
    2. Place the vegetables into the air fryer drawer and push to the outer edges. Place the chicken into the centre with the breast side facing down. Close the drawer.
    3. Press the ON/OFF button to turn on the air fryer. Press the MENU button repeatedly until the ROAST function is illuminated. Press START/PAUSE to begin the function. At 30 minutes, open the drawer and gently turn the chicken over to be breast side up. Close the drawer and continue cooking.
    4. At completion, the air fryer will beep, open the drawer and test the temperature – it must be above 74°C. Remove the chicken and allow to rest for 5 minutes. Return the vegetables to the air fryer and press +10MINS to allow the vegetables to gain a little more colour. Portion the chicken.
    5. Remove the vegetables from the air fryer and serve with the chicken.

    This recipe was developed using a Kambrook Appliance.

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    Guest 21 February 2024

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