Ingredients
- 2 baking potatoes, peeled and cut into 2-3cm chunks
- 1 tbsp vegetable oil
- 3 rosemary stems
- finely grated zest and juice of 1 lemon
- 3 cloves garlic, crushed
- 1 tbsp vegetable oil
- 8 medium chicken thighs, bone in
- 2 sweetcorn cobs, cut in half
- 6 carrots, peeled and cut in half
- 2 pinches salt and freshly ground black pepper
- 1 tbsp runny honey
Instructions
- Place the potatoes in a solid cooking tray, season and add 1 tbsp oil, then toss to coat. Place in the top runner of the air fryer and cook at 200C for 10 minutes.
- Meanwhile, mix the lemon zest, juice, garlic, and 1 tbsp oil and season with salt and pepper. Brush all over the chicken thighs, then arrange the chicken in a single layer in one of the cooking baskets.
- Place the sweetcorn and carrots into the second cooking basket.
- After 10 minutes, remove the potatoes from the oven and turn them over in the oil. Add the rosemary stems to the tray and place them at the bottom of the air fryer.
- Place the chicken cooking basket in the top cooking position of the air fryer and the sweetcorn and carrots in the middle runner.
- Cook at 200C for about 35 minutes, or until the chicken is cooked through, golden brown and crispy - turn the chicken and potatoes halfway through cooking, so they brown evenly.
- If the potatoes need a little extra browning, return them to the oven in the top runner position and cook for a further 5 - 10 minutes.
- Drizzle 1 tbsp honey over the chicken before serving with the potatoes and vegetables.
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Nutrition Facts
Midweek Roast
Amount per Serving
Calories
814
% Daily Value*
Fat
49
g
75
%
Saturated Fat
13
g
81
%
Trans Fat
0.2
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
20
g
Cholesterol
283
mg
94
%
Sodium
492
mg
21
%
Potassium
1468
mg
42
%
Carbohydrates
42
g
14
%
Fiber
5
g
21
%
Sugar
12
g
13
%
Protein
52
g
104
%
Vitamin A
15619
IU
312
%
Vitamin C
15
mg
18
%
Calcium
75
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
