Roast Chicken & Potato Salad

Roast Chicken & Potato Salad

AD| As we all know, life can be exhausting at times and whilst I love being in the kitchen there are moments I just want simple and fast without compromising on taste.

My lovely Turbo Tower Pro Smart Air Fryer from @cosori.uk allows me to cook multiple components of a meal at the same time so I don’t have to bother with hundreds of pots and pans or whizzing around the kitchen unnecessarily.  

This roast chicken salad was inspired by a recent trip to a mallorcan market where the vendor was roasting potatoes below the chicken so they absorbed all the incredible juices and using this handy rack helps me recreate that method effortlessly.

I was genuinely surprised a compact air fryer could hold this much and the dual blaze heating makes roasting to a golden crispy perfection so easy.

The below method is for using my new Cosori Turbo Tower Pro Smart Air Fryer.

Recipe:

• 1 small chicken (1.5kg) – spatchcocked
• Salt and pepper
• 1 teaspoon each of fresh rosemary & thyme – chopped
• 2 cloves garlic – crushed
• 2 tablespoons olive oil 
• 75g Butter – soft
• 150g new potatoes – chopped
• 100g Green beans
• The finely grated zest of one lemon
• Salad leaves

 

For the herby butter

Place the butter, crushed garlic, olive oil, half the lemon zest and finely chopped herbs into a bowl with a little salt and pepper and smoosh it all together.  Set aside.

Pre-heat the bottom compartment of the air fryer to 170C for 5 mins.

Chop up the potatoes into large chunks. Set aside.

Place the chicken in a large bowl and rub the herby bitter all over. Once the air fryer is heated up, place the potatoes into the bottom of the compartment and place the rack over the top.  Lay the chicken, breast side down onto the rack.  Close the air fryer, set it to 175C for 20 mins.

After 20 minutes, remove the rack, turn the chicken over and lay it breast side up onto the potatoes.  Close the air fryer, set it to 175C for another 20 mins.

For the beans:

Meanwhile, drizzle some oil over the beans, season with salt, pepper and half a teaspoon of chilli flakes and the remainder of the lemon zest.  Mix well.

Open the top compartment of the air fryer and place the beans into it. Set the heat to 170C and the timer for 5 mins. Once the beans are soft, remove them from the air fryer and set aside.

Once the chicken is golden, remove from the air fryer, cover with a tea-towel and allow to cool for 15 minutes, then cut into portions.

Make a large green salad.  I used gem lettuce and lambs lettuce and a few radishes.  Layer it up with the potatoes and beans and then lay over the chicken portions drizzling any juices from the air fryer over the top as a dressing.

For more chicken recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!