A Perfect Pantry
Roast Chicken Dinner
- PREP TIME
15min - COOK TIME
1hr 15min - READY TIME
1hr 30min - SERVINGS
4-6
INGREDIENTS
- 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
DIRECTIONS
- 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.
- 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.
- 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.
- 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.
- Remove the vegetables from the air fryer and serve with the chicken.
This recipe was developed using a Kambrook Appliance.
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