Air Fryer Roast Dinner

Rub the chicken all over with the oil, then season with the salt and a few grinds of pepper. Sprinkle over the dried herbs, adding some to the cavity of the chicken as well. Put the chicken breast side down onto the air fryer’s grill plate and cook at 190°C (375°F) for 20 minutes. Carefully turn the chicken over, using tongs and a fork, and cook at 200°C (400°F) for a further 20 minutes, or until the chicken is cooked through (if you have a meat thermometer it should read at least 74°C/165°F).

Meanwhile, drain the potatoes. In a large bowl, mix them with the carrot, oil and salt. If you have a free basket, then start cooking the vegetables. Remove the air fryer’s grill plate. Add the potatoes and carrot and cook at 200°C (400°F) for 10 minutes, shaking halfway through cooking.

Stir the onion into the potatoes and carrot and cook again at 200°C (400°F) for 5 minutes. Finally, add the green beans, stir everything together and cook at 200°C (400°F) for 8 minutes, stirring halfway through cooking. Once the chicken is cooked, carefully lift it out of the air fryer onto a serving dish or chopping board and leave to rest. Remove the grill plate; be careful, it’s very hot! Tip out the excess fat, then pour the ready-made gravy into the basket. Lift the chicken again and, using tongs and a fork, tilt it to drain the juices from the cavity into the gravy. Stir the gravy and cooking juices together and cook at 180°C (350°F) for 3 minutes. Pour into a serving jug.

Add the Yorkshire puddings to the air fryer’s basket and cook at 200°C (400°F) for 2–5 minutes, depending on the packet’s instructions.

Serve the roast chicken with the vegetables, gravy and Yorkshire puddings.

NOTE: If you have a dual basket air fryer, then cook the potatoes and vegetables at the same time as the chicken. Otherwise, cook them when the chicken is finished cooking