Ingredients

Method

• 1 whole free-range chicken
• 1 T Spanish smoked paprika
• ½ T white pepper
• 1 T fennel seeds
• ½ T onion powder
• ½ T smoked chilli flakes
• 3 T olive oil
• 3 ClemenGolds, halved
• ½ shallot, halved
• 1 T butter
For the crispy onions:
• 4 onions, sliced
• 2 T olive oil
• 1 T onion powder
For the cauliflower:
• 1 x 300 g packet cauliflower florets
• 2 T olive oil
• 1 T smoked paprika
• salt, to taste
• a handful parsley, chopped
• a handful celery leaves, chopped
• 1 Woolworths LemonGold, juiced

Method

Ingredients

1. Place the chicken on the air-fryer tray. Combine the spices and olive oil and cover the chicken with the mixture.

2. Arrange the ClemenGolds and shallots around and inside the chicken, and place the butter inside the chicken.

3 .Cook in the air-fryer at 180°C for 45 minutes to 1 hour, depending on the size of the  chicken.

4. To make the crispy onions, toss the onions with the olive oil and onion powder, then air-fry at 180°C for 10–12 minutes.

5. To make the cauliflower, place the cauliflower on the air-fryer tray, drizzle with the olive oil, and sprinkle over the paprika and salt. Air-fry 180°C for 12–15 minutes, depending on how crunchy you like your cauliflower. Top the cauliflower with the parsley, celery and a squeeze of LemonGold juice. Serve the chicken with the onions and cauliflower.

Find more roast chicken recipes here.

Videography: Romy Wilson
Photograph: Jan Ras