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Air-fryer roast chicken

Developed by Abigail Donnelly for Woolworths TASTE.

Serves: 4
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 1 hour 20 minutes

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Ingredients:

For the chicken:

  • 1 whole free-range chicken
  • 1 tbsp Spanish smoked paprika
  • ½ tbsp white pepper
  • 1 tsp fennel seeds
  • ½ tsp onion powder
  • ½ tsp smoked chilli flakes
  • 3 tbsp olive oil
  • 3 ClemenGold mandarins, halved
  • ½ shallot, halved
  • 1 tbsp butter

For the crispy onions:

  • 4 onions, sliced
  • 2 tbsp olive oil
  • 1 tsp onion powder

For the cauliflower:

  • 300 g cauliflower florets
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt, to taste
  • Handful chopped parsley
  • Handful chopped celery leaves
  • Juice of 1 seedless LemonGold lemon

Method:

1.Place the chicken on the air fryer tray. Mix the spices with olive oil and rub over the chicken.

2. Arrange the ClemenGold mandarin halves and shallot in and around the chicken. Add the butter inside the chicken.

3. Air-fry at 180°C for 45 minutes to 1 hour depending on size.

4. For the onions, toss with olive oil and onion powder. Air-fry at 180°C for 10 to 12 minutes.

5. For the cauliflower, drizzle with oil, sprinkle with paprika and salt. Air-fry at 180°C for 12 to 15 minutes.

6. Top the cauliflower with parsley, celery and a squeeze of seedless LemonGold lemon juice. Serve the chicken with the cauliflower and crispy onions.

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