Hunter's Chicken with Herby Hasselback Potatoes
TIP For easy cleaning, line oven tray with baking parchment.
Ingredients
- 24oz new potatoes
- 2 tbsp oil
- 1 tsp garlic powder
- 1 tsp dried mixed herbs
- Salt and freshly ground black pepper
- 125g chestnut mushrooms, sliced
- 4 skinless chicken breasts (175g each)
- 1 tsp smoked paprika
- 4 rashers of smoked back bacon
- 7fl. oz BBQ sauce
- 2oz grated Cheddar cheese
- 0oz grated mozzarella cheese
Instructions
Step 1
Prepare potatoes by placing in a large wooden spoon and using a sharp knife to cut even slices every ½ cm all the way along, ensuring the knife hits the spoon rather than cutting all the way through the potato.
Step 2
In a small bowl, mix oil, garlic, herbs and season to taste. Brush this mixture over potatoes. Place potatoes in an even layer in the air fry basket.
Step 3
Grease oven tray. Place sliced mushrooms in the centre of tray. Sprinkle chicken breasts with paprika and wrap/top with bacon. Place chicken on top of mushrooms and pour over BBQ sauce. Top with cheeses.
Step 4
Install the wire rack on level 2. Select AIR FRY, select 2 LEVEL, set temperature to 180°C, and set time to 30 minutes. Press START/STOP to begin preheating.
Step 5
When the unit has preheated, slide air fry basket into rails of Level 4. Close oven door to begin cooking. After 5 minutes, place oven tray on Level 2 on wire rack. Close oven door and continue cooking.
Step 6
Cooking of the chicken is complete when an instant-read thermometer inserted in chicken reads 75°C.
Step 7
Serve chicken and potatoes hot with green vegetables.
NOTE: Potatoes may take 5 minutes longer if larger.