Ingredients
Serves: 4 -6
- 6 cloves garlic, finely chopped
- 2 tbsp smoked paprika
- 2 tsp chilli powder
- 2 tsp ground coriander
- 2 tsp dried oregano
- 1 tsp rock salt
- 1 lemon zest
- 1 tbsp honey, optional
- 3 tbsp Olive Oil
- 1 large chicken, spachcocked or Jointed
To serve
- 500g baby new potatoes, boiled and quartered.
Tomato salad:
- 3 tomatoes, quartered
- 2 garlic cloves, chopped
- 2 tbsp dried herbs
- 2 tbsp balsamic or sherry vinegar
- 2 tbsp olive oil
- 80g salad leaves
- Salt & pepper, to season
Method
- To make the marinade: In a mixing bowl, place the finely chopped garlic and spices, with a little salt and just enough olive oil to create a marinade. (If preferred, keep the olive oil out of the bowl and use it as a dry spice rub.)
- Place the chicken into a bowl or large container, and sprinkle over the spice rub. Stir to coat the chicken all around.
- Meanwhile, preheat the air fryer to roast or 180C.
- Transfer on the basket tray, drizzle with a little oil and place in the oven for about 10-15 minutes.
- Brush both sides with the Peri Peri mixture every 5-8 minutes to enhance the flavour and crispiness.
- Return the chicken to the oven and cook for the remaining 45-50 minutes, basting regularly, until the chicken is coated with a nice spicy glaze.
- Place the baby potatoes to crisp up 10 minutes before serving around the chicken.
- With the point of a sharp knife, prick into the chicken near the joint to check if it's cooked through. If cooked, let it rest on a warmed plate whilst you make the tomato salad.
- In a bowl, combine the quartered tomatoes, with garlic, onions, herbs and seasoned with vinegar and olive oil. Toss to combine and serve immediately with the chicken and some grilled baby potatoes if desired.
