Air-fried carrots, parsnips, and crunchy kale paired with crispy chicken– A modern comfort classic

Because roast dinners don’t have to take all day

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

Brought to you by Bord Bia.