Air Fryer Roast Chicken with Potato Wedges

YIELD

~500-600ML

PREP TIME

00:05

COOKING TIME

00:05

INGREDIENTS

1 Butterflied Chicken Manuka honey and rosemary

For The Rosemary Potato & Kumara Wedges:

400g Wilcox Vivaldi Potatoes, cut into wedges
400g Kumaras ( orange, purple & red sweet potatoes, mixed ) cut into wedges
1 tbsp Avocado Oil & Rosemary
A handful of fresh Rosemary, chopped
Salt & pepper

METHOD

Method:

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.
Place the chicken in the air fryer basket and cook at 170°C for 25 minutes.
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.
Serve chicken & wedges with a simple salad. Yum!

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