200 ml freshly squeezed ClemenGold juice (±4 fruits) or orange juice
200 ml strong chicken stock
3 cloves garlic, crushed
3 cm piece of ginger, finely grated
4 sprigs fresh thyme
Salt & black pepper
Drizzle of olive oil
±700 g potatoes (8 small/medium), halved
2 Tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt & black pepper
Prepare the chicken liquid: Combine the ClemenGold zest, juice, chicken stock, crushed garlic, and grated ginger in a jug.
Set up the air fryer and load the chicken: Remove the drip tray from the air fryer basket, place the whole chicken inside, and season with salt and black pepper. Pour the citrus mixture over the chicken and scatter the thyme sprigs around it.
Start roasting the chicken: Set the Air Fryer to Roast at 180°C for 1 hour. Roast breast-side up for the first 20 minutes.
Flip the chicken for even browning: Turn the chicken breast-side down and roast for another 20 minutes, then flip it back breast-side up for the final 20 minutes.
Prepare the roast potatoes while the chicken cooks: Toss the halved potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Transfer to the second air fryer basket.
Cook the potatoes: Set the second basket to Air Fry at 190°C for 30 minutes.
Finish the chicken: Once cooked, remove the chicken and let it rest. Strain the pan juices to serve as a citrus-thyme jus.
Serve: Plate the roast chicken with the smoked-paprika potatoes, spoon over the warm jus, and enjoy.
Why not try...
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