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Ellis Barrie's Air Fryer Roast Dinner
Ingredients:
- Broccoli & cauliflower florets
- 2 cans of peeled potatoes in water OR any roasting potatoes like Maris Piper
- Carrots
- Honey
- Chicken legs 1kg
- Savoy cabbage
- Swede (optional)
- Instant gravy
- Dijon mustard
- Oil/butter
- Salt/pepper/garlic granules
- (optional) dried rosemary and dried thyme
Method:
- In a bowl, mix together honey, butter/oil, garlic granules, salt and Dijon mustard.
- Marinade the chicken thigh with the honey glaze, leave overnight in a fridge if possible - better flavour!
- Chop up the potatoes and veg and season with oil/butter, salt, pepper and any other seasonings you fancy.
- Put the chicken legs, potatoes and - if you have space - the vegetable into the air fryer and cook for 35 minutes on 190 degrees. Check every 10 minutes and give it a shake, if the chicken is browning too quickly cover with foil for the last 10 minutes.
- If you don't have space for the vegetables in your air fryer, you can steam them in the microwave quickly and cheaply.
- Simply place your chopped vegetables in a microwave-safe bowl, with a splash of water and cover with a plate or cling film. Microwave on full power for 5 minutes.
- (Optional) Make a carrot and swede mash by steaming the veg and mashing together in a bowl with butter and seasonings.
- Once the chicken is finished cooking, pour any leftover cooking juices into your instant gravy for a flavour boost.
- Serve!
