Air-fryer citrus chicken with crispy onions and warm cauliflower salad
Say hello to your new favourite air fryer recipe!
This air fryer roast chicken might just be better than your traditional oven roast! Served with crispy steakhouse-style onion rings and a warm cauliflower salad, this easy weeknight meal will satisfy the whole family.
Recipe by Abigail Donnelly
Serves 4
Easy
Great value
Preparation: 20 minutes
Cooking: 1 hour 20 minutes
INGREDIENTS:
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 ClemenGoldTM, halved
½ shallot, halved
1 T butter
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 ClemenGoldTM, 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 LemonGoldTM, juiced
METHOD:
- Place the chicken on the air fryer tray. Combine the spices and olive oil and cover the chicken with the mixture.
- Arrange the ClemenGold™ and shallots around and inside the chicken, and place the butter inside the chicken.
- Cook in the air fryer at 180°C for 45 minutes to 1 hour, depending on the size of the chicken.
- 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.
- 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.