This article is brought to you by Bord Bia
Because roast dinners don’t have to take all day
Who says you need hours to enjoy the perfect roast? With this roast carrot, parsnip, and chicken paired with a kale salad recipe, the air fryer does all the heavy lifting, giving you a comforting and wholesome meal in a fraction of the time. Caramelised carrots and parsnips, juicy chicken, and a refreshing kale salad come together to create a dish that is as nutritious as it is delicious. Whether you’re meal-prepping or impressing guests, this recipe is your go-to for quick, hearty roasts with a modern twist that incorporates fresh, local and in season carrots, parsnips and kale.
What you’ll need for this effortless roast
Serves: 4
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients
For the carrots:
- 4 medium carrots and parsnips, peeled and cut into batons
- 1 tbsp olive oil
- 1 tsp honey (optional)
- ½ tsp ground cumin
- Salt and pepper to taste
For the kale salad:
- 1 handful kale leaves, stems removed, chopped
- 1 tbsp olive oil
- 1 tsp lemon juice
- ¼ cup shredded Parmesan cheese
- 2 tbsp toasted nuts (e.g., almonds or walnuts)
- Salt and pepper to taste
For the chicken:
- 1 whole chicken (about 1.5–2kg), spatchcocked (or cut into halves)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
Step-by-step: from air fryer to table
1. Prep the chicken
In a small bowl, mix the olive oil, garlic powder, smoked paprika, thyme, salt, and pepper. Rub the seasoning mixture generously over the chicken, ensuring you get it under the skin for maximum flavour.
2. Cook the chicken
Preheat the air fryer to 190°C (375°F). Place the chicken in the air fryer basket, skin-side up. If the chicken doesn’t fit, cut it into halves or quarters. Cook for 25–30 minutes, flipping halfway through. Once cooked, let the chicken rest for 10 minutes before carving.
3. Cook the carrots & parsnips
While the chicken is resting, toss the carrots with olive oil, honey (if using), cumin, salt, and pepper. Increase the air fryer temperature to 200°C (400°F). Place the veggie batons in the basket and cook for 10–12 minutes, shaking the basket halfway, until tender and slightly caramelised.
4. Prepare the kale salad
Massage the chopped kale with olive oil, lemon juice, salt, and pepper for 2–3 minutes to soften. Just before serving, toss with Parmesan cheese and toasted nuts for a crunchy, zesty finish.
A roast reimagined
This recipe is a game-changer for anyone who craves the comfort of a Sunday roast without the long cooking time. In just 30 minutes, the air fryer delivers sweet, caramelised carrots and parsnips, plus perfectly cooked chicken, paired with the refreshing crunch of a lemony kale salad. It’s a hearty, wholesome meal that’s as quick and easy to prepare as it is delicious. With minimal prep and clean-up, it’s perfect for weeknight dinners, last-minute entertaining, or whenever you need a satisfying meal in a hurry. Also, it can just as easily be cooked up for one! Ready to revolutionise your roasts? For more seasonal recipes and inspiration, check out Bord Bia’s EU co-funded ‘Life is Better with Fruit and Vegetables’ campaign at fruitnveg.ie and follow @lifeisbetter.ie.
Brought to you by Bord Bia.
