Juicy lemon and garlic roasted chicken with vegetables made in an air fryer. Complete Sunday roast dinner ready in 90 minutes. Serves 4 people perfectly.
For this recipe, you'll need a small ½ litre heatproof pudding bowl and Sunbeam Multi Zone Steam Air Fryer.
You will need:
- 2-2.5kg whole chicken
- 2 tbsp olive oil
- 1 whole lemon
- 1 small garlic bulb, halved lengthways
- 1 heaped tsp of dried oregano
- Ground black pepper
- 2-3 carrots scrubbed, cut each into 3 pieces, then half lengthways
- 2 sticks of celery, cut each into 3 pieces
- 2-3 small red onions, peeled and halved
Let's make it:
Step 1:
Remove the divider from your Multi Zone Steam Air Fryer.
Step 2:
Ensure the water tank is full.
Step 3:
Remove the chicken from any packaging and pat dry.
Step 4:
Place the chicken onto the large black roasting tray.
Step 5:
Using a small sharp knife place some slits in the lemon (this will allow the juice to infuse the chicken as it cooks).
Step 6:
Place the lemon and both halves of the garlic inside the cavity of the chicken.
Step 7:
Brush the outside of the chicken with the olive oil, sprinkle over the herbs and add some black pepper.
Step 8:
Tip the vegetables into a bowl, add the remaining olive oil and mix to coat.
Step 9:
Spoon these onto the tray surrounding the chicken.
Step 10:
Place the chicken into the air fryer onto the base. Select Steam Fry 170°C for 90 minutes.
Step 11:
Listen for the halfway through cooking alert, this will allow you to safely remove the tray from the air fryer to pour off any cooking juices and water.
Step 12:
Once the chicken has finished cooking, remove from the oven, loosely cover with foil and allow to rest for 15 minutes before carving.
