Best-ever air fryer roast chicken

SERVES 4 PREP + COOK TIME 1 HOUR 10 MINUTES

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon sweet paprika

2 teaspoons chopped rosemary

1 teaspoon chopped thyme

1 tablespoon extra virgin olive oil

1.2kg whole chicken

½ medium lemon, halved

8 sprigs lemon thyme olive oil spray

CRISPY GNOCCHI

500g packet refrigerated ready-made potato gnocchi

1 tablespoon extra virgin olive oil

½ teaspoon garlic salt

1 Preheat a 5.3-litre air fryer to 160˚C for 3 minutes.

2 Combine garlic and onion powder, paprika, chopped herbs and olive oil in a small bowl.

3 Remove and discard any fat from cavity of chicken. Pat the cavity and skin dry with paper towel. Tuck wings tips under body. Fill cavity of chicken with lemon halves and half the thyme sprigs. Tie legs together with kitchen string. Brush chicken all over with spice mixture.

4 Spray the air fryer basket with olive oil spray. Taking care, place the chicken breast-side down in the basket. Cover chicken loosely with foil. Cook at 160˚C for 30 minutes. Using tongs, turn the chicken breast-side up taking care not to tear the skin. Cook for a further 20 minutes or until a skewer is inserted into the thickest part of a thigh. Stand for 10 minutes.

5 CRISPY GNOCCHI Meanwhile, cook gnocchi in a large saucepan of boiling water, following packet instructions, until just tender; drain well. Spread gnocchi out over a tray to air dry while chicken is cooking. Toss gnocchi with olive oil. Taking care, place gnocchi, in a single layer, in the air fryer basket, sprinkle with garlic salt. Cook at 200°C for 10 minutes, shaking the basket halfway through cooking time, until crisp and golden.