Ingredients

Method

• 1 kg free-range skinless chicken drumsticks and thighs
• 4 T olive oil 
• 2–3 heaped T chicken masala 
• 1 T lemon juice 
• sea salt and freshly ground black pepper, to taste 
• 800 g Woolworths  roasting vegetables 
For the sauce: 
• 800 g Woolworths Roma tomatoes, halved 
• 1 garlic bulb, top trimmed 
• 1 whole green chilli, halved lengthway
• 3–4 T olive oil
• sea salt and freshly ground black pepper, to taste 
• dried oregano, to taste 
• fresh basil, chopped

Method

Ingredients

1. Marinate the chicken in 2 T olive oil, the chicken masala, lemon juice, salt and pepper while you prepare the sauce.

2. Preheat an air-fryer to 200°C and place the tomatoes, garlic and chilli into the air-fryer basket. Drizzle over the olive oil and season with salt, pepper and oregano. Cook for 30 minutes, or until the tomatoes have softened.

3. Place the tomatoes, garlic and chilli into a bowl. Squeeze the roasted garlic onto the tomato, then mash to create a sauce. Set aside.

4. Place the marinated chicken into the air-fryer basket. Toss the vegetables in 2 T olive oil and seasoning, then place in the air-fryer with the chicken and roast for 20 minutes at 180°C.

5. Add the tomato sauce to the chicken and vegetables and roast for a further 5–10 minutes, or until the tomato sauce is jammy.

Find more roasted chicken recipes here 

Photographs: Shavan Rahim
Videographer: Romy Wilson
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones