You’ll Need
For the Chicken
4 whole chicken leg quarters
2 tbsp olive oil
3 garlic cloves, finely grated
2 tsp fresh rosemary, finely chopped
1 tsp smoked paprika
1 tsp garlic granules
1 tsp sea salt
½ tsp cracked black pepper
Juice of ½ lemon
For the Tray
700g baby potatoes, halved
2 red onions, cut into wedges
8 whole garlic cloves, unpeeled
1 tbsp olive oil
1 tsp fresh rosemary
Salt and black pepper
To Finish
Fresh parsley, chopped
Lemon wedges
Optional but Dangerous
Buttered green beans
Honey-roasted carrots
Garlic bread
Chicken gravy
Wholegrain mustard
Method
Preheat your air fryer to 190°C.
In a bowl, mix together the olive oil, grated garlic, chopped rosemary, smoked paprika, garlic granules, salt, black pepper and lemon juice.
Rub the mixture all over the chicken quarters, making sure to get underneath the skin where possible.
Toss the potatoes, onion wedges and whole garlic cloves with the olive oil, rosemary, salt and pepper.
Place the vegetables into the air fryer basket.
Lay the chicken quarters on top, skin-side up.
Air fry at 190°C for 35–40 minutes, turning the vegetables halfway through, until the chicken is cooked through and the skin is deeply golden and crisp.
For extra crispy skin, increase the temperature to 200°C for the final 3 minutes.
Allow the chicken to rest for 5 minutes before serving.
Scatter over fresh parsley and serve with lemon wedges.