Description
A quick and easy air fryer roast dinner featuring crispy potatoes, tender roasted chicken breast, sweet carrots, and warm peas, perfect for a wholesome and satisfying meal.
Ingredients
Scale
Potatoes
- 2–3 medium potatoes, peeled and cut into quarters
- 1 tsp vegetable, olive, or rapeseed oil (for potatoes)
- Salt and freshly ground black pepper, to season
Chicken
- 1 large or 2 small chicken breasts, skin-on
- 1 tsp vegetable, olive, or rapeseed oil (for chicken)
- Salt and freshly ground black pepper, to season
Vegetables
- 3 medium carrots, peeled and cut into batons
- 1 tsp vegetable, olive, or rapeseed oil (for carrots)
- 100g frozen peas
Other
- Gravy, to serve
- 2 tbsp water (for cooking peas)
Instructions
- Prepare Potatoes: Soak the peeled and quartered potatoes in water for 30 minutes to remove excess starch, then drain and rinse thoroughly. Dry them completely using a clean tea towel or paper towels to ensure they crisp well in the air fryer.
- Preheat Air Fryer: Heat the air fryer for 2 minutes at 190°C to ensure it is hot and ready for cooking the potatoes evenly.
- Cook Potatoes: Place the dried potatoes in a bowl, drizzle with 1 teaspoon of oil, and season with salt and pepper. Toss them with your hands or a spoon until evenly coated. Arrange the potatoes in a single layer in the air fryer basket and cook for 10 minutes at 190°C to start crisping.
- Prepare Chicken: While potatoes cook, coat the chicken breasts with 1 teaspoon of oil and season well with salt and freshly ground black pepper.
- Add Chicken to Air Fryer: After the potatoes have cooked for 10 minutes, push them to the sides of the basket and place the chicken breasts in the center. Cook everything together for another 10 minutes at 190°C.
- Prepare Carrots: Toss the peeled and cut carrots with the remaining 1 teaspoon of oil to coat them evenly.
- Add Carrots and Continue Cooking: After the chicken has cooked for 10 minutes, remove it temporarily. Add the carrots mixed in with the potatoes, spreading vegetables evenly along the basket edges, then place the chicken back in the center. Cook for an additional 10-15 minutes at 190°C until the chicken is fully cooked (juices run clear or internal temperature reaches 70°C) and vegetables are tender. If the chicken needs more time, cook for an extra 5 minutes.
- Rest Chicken: Remove the chicken from the basket and rest it under a piece of foil to keep warm while finishing the vegetables.
- Cook Peas: Place frozen peas in a small ovenproof dish or mug, add 2 tablespoons of water, and cover with foil. Put this dish into the air fryer basket and cook for 10 minutes at 190°C until the peas are heated through.
- Serve: Slice the rested chicken breasts and serve alongside the crispy potatoes, roasted carrots, and warm peas. Accompany with gravy to taste for a classic roast dinner experience.
Notes
- Soaking potatoes before cooking helps achieve a crispier texture by removing excess starch.
- Ensure the chicken is cooked through by checking the internal temperature with a meat thermometer; it should read 70°C.
- Using skin-on chicken breasts adds flavor and helps retain moisture during cooking.
- You can adjust cooking times based on the size of your chicken breasts and the power of your air fryer.
- Resting the chicken after cooking allows juices to redistribute, keeping the meat tender and juicy.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: British
Keywords: air fryer roast dinner, air fryer chicken breast, crispy roast potatoes, easy roast dinner, air fryer vegetables, quick roast meal
