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Air Fryer Roast Chicken with Potato Wedges

Yields4 ServingsPrep Time5 minsCook Time45 minsTotal Time50 mins

An air fryer makes healthy cooking easier. It circulates the hot, dry air around the food to cook. This roast butterflied chicken is so easy and done in just 45 minutes, glossy golden on the outside and incredibly moist inside. Serve with the delicious rosemary potato & Kumara wedges cooked together at the same time.

Air Fryer Roast Chicken with Potato Wedges

 1 Butterflied Chicken Manuka honey and rosemary
For The Rosemary Potato & Kumara Wedges:
 400 g Potatoes, cut into wedges
 400 g Kumaras ( orange, purple & red sweet potatoes, mixed ) cut into wedges
 1 tbsp Avocado Oil & Rosemary
 A handful Superb Herb Rosemary, chopped
 Salt & pepper
 Air fryer
1

Soak the potato & kumara wedges in water for 10 minutes, then pat dry with kitchen paper. Place in a large bowl and toss with oil, rosemary and salt & pepper. Set aside.

2

Place the chicken in the air fryer basket and cook at 170°C for 25 minutes.

3

After 25 min of the chicken cooking, add potato & kumara wedges on the extra wire shelf above the chicken or around the chicken. Continue to cook for a further 20 minutes.

4

Serve chicken & wedges with a simple salad. Yum!

Nutrition Facts

Servings 4