Garlic and Herb Roast Chicken with Roast Potatoes

1. Combine the olive oil, parsley, rosemary, salt and black pepper in a small bowl. Finely chop or grate the garlic cloves and add the bowl. Zest the lemon and add to the bowl. Stir to combine and create a marinade.
2. Remove the crisper tray out of the cooking container and place the chicken inside. Rub the marinade into the chicken, working it onto as much of the meat as possible. Place the lid onto the cooking container and leave to marinate in the fridge for at least 30 minutes.
3. Whilst the chicken is marinating, prepare the potatoes. Cut them into chunks and parboil in salted water for 7–8 minutes, until fork tender. Drain and pat dry with kitchen towel to achieve the crispiest results. Put the potatoes in a bowl and add the olive oil, a pinch of salt and crushed black pepper. Toss to combine.
4. Remove the chicken out of the cooking container and place onto a plate or a chopping board. Add the potatoes to the same container forming a single layer on the bottom. Place the chicken back on top of this layer.
5. Attach the CrisperHub to the adaptor and place on top of the cooking container. Press ‘MENU’ until ‘AIR FRY’ illuminates and change the temperature to 180 °CFan 160°C / Gas 4 / 356°F and the time to 55 minutes. Press ‘START’ to begin cooking.
6. After 30 minutes, remove the CrisperHub and use heat-resistant tongs to remove the chicken. Place onto a plate or chopping board.
7. Shake and flip the potatoes using heat-resistant tongs or a spatula. Replace the chicken, flipping it over so it is breast side down. Place the CrisperHub back on top to resume cooking.
8. Once the timer has finished, use a temperature probe to ensure the chicken has reached an internal temperature of 75 °CFan 55°C / Gas 1/2 / 167°F.

…enjoy!