Roast Chicken with Rosemary Potatoes and Romesco Sauce


  • 4 red peppers
  • 40 g white bread
  • 2 garlic cloves
  • 4 tbsp flaked almonds
  • 6 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 400 g new potatoes
  • 2 tbsp olive oil
  • 1 sprig rosemary
  • 4 skin on chicken thighs
  • Preheat drawers 1 and 2 of the Air fryer to Roast at 400°F for 8 Minutes using the Sync Cook function.
  • Deseed the peppers and cut into large chunks.
  • Once pre-heated add the peppers to the air fryer along with a spritz of oil and cook.
  • Cut the bread into bite size pieces and peel and crush the garlic cloves.
  • Once the peppers are roasted, add in the bread, garlic and flaked almonds and continue to roast for another 2 Minutes at the same temperature.
  • Tip the contents of the two drawers into a large bowl, along with the olive oil, sherry vinegar and a generous pinch of salt and pepper, then purée with a stick blender.
  • Preheat drawer 1 of the Air fryer to Roast at 355°F for 25 Minutes and Sync Finish the 2nd drawer to Air Fry at 400°F for 20 Minutes.
  • Quarter the potatoes and place in a large mixing bowl.
  • Drizzle in the olive oil, add a generous pinch of salt and pepper.
  • Toss to evenly coat the potatoes in the oil and seasoning.
  • Load the potatoes into the roasting drawer of the Air fryer once preheated and cook, shaking the basket half way through the cooking time.
  • Finely chop the rosemary and keep to one side to finish the potatoes later.
  • Lightly spray the chicken thighs with oil and season with salt and pepper.
  • Once the Air fry drawer has preheated place the chicken, skin side up, in and cook, after 20 Minutes, add the chopped rosemary to the potatoes and toss well to evenly mix.
  • Roast in the Air fryer for a further minute.
  • To serve: Tumble the potatoes into a serving bowl and place the now crispy golden chicken on to a platter and serve alongside the romesco sauce.
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