How do I know air-fried chicken breast is cooked?

Check the thickest part with a thermometer: it should reach 75°C. Without one, cut into it and make sure the juices run clear with no pink meat.

What other root vegetables can I roast with the chicken?

Swap the carrots or parsnips for sweet potato, swede or beetroot, cut into similar-sized pieces so they roast evenly alongside the chicken.

Why do the root vegetables go in before the chicken?

Root vegetables take longer to soften, so giving them a head start means they finish tender and caramelised just as the chicken is cooked through.

Herb Crusted Chicken With Roasted Root Vegetables Recipe

Name: Herb Crusted Chicken with Roasted Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 servings
Cuisine: English
Ingredients: NaN Fresh Halal Chicken Breast - Boneless Without Skin; 100 g Yorkshire English Carrots 100G; 1 Parsnip 1 Each; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml; 30G Natoora Fresh Italian Rosemary; - Thyme Bunched Herb; 227 g Paxo Natural Breadcrumbs 227g; 100 G Jumbo Garlic 100g; 250 Ml Trs Lemon Juice 250Ml; - Maldon Flakes Sea Salt; 100G Heera Black Pepper Powder 100g

English cuisine · 1 servings · 261 calories

Herb Crusted Chicken with Roasted Root Vegetables recipe

About this recipe

Herb-Crusted Chicken with Roasted Root Vegetables is a simple yet elegant meal perfect for dinner. This English-inspired dish combines juicy chicken breasts coated in rosemary, thyme, and garlic with oven-like air fryer roasted carrots and parsnips. The aromatic herbs complement the natural sweetness of the root vegetables, creating a balanced flavor profile. Packed with 38 grams of protein and 475 calories per serving, this meal is ideal for fueling your body without feeling heavy. Cooking is quick and straightforward in just 35 minutes, making it a great option for busy evenings. Serve it fresh, garnished with a lemon wedge or extra herbs for that perfect restaurant-style touch.

Ingredients

NaN Fresh Halal Chicken Breast - Boneless Without Skin
100 g Yorkshire English Carrots 100G
1 Parsnip 1 Each
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml
30G Natoora Fresh Italian Rosemary
- Thyme Bunched Herb
227 g Paxo Natural Breadcrumbs 227g
100 G Jumbo Garlic 100g
250 Ml Trs Lemon Juice 250Ml
- Maldon Flakes Sea Salt
100G Heera Black Pepper Powder 100g

Instructions

1. Preheat your air fryer to 180°C for 5 minutes.
2. Peel and slice the carrots and parsnips into even-sized sticks or chunks.
3. In a bowl, toss the carrots and parsnips with 1 tablespoon of olive oil, half the rosemary (1 sprig), half the thyme (1 sprig), 1/2 tsp salt and a pinch of pepper.
4. Place the seasoned vegetables in the air fryer basket and roast for 15 minutes, shaking halfway through for even cooking.
5. While the vegetables cook, finely chop the remaining rosemary and thyme and mix them with the 30 g breadcrumbs, 1/2 tsp salt and pepper. Pat the chicken breasts dry and rub them with 1 tablespoon of olive oil and 2 crushed garlic cloves.
6. Squeeze 1 tbsp lemon juice over the chicken breasts, then press the herb-breadcrumb mixture firmly over them to form a crust.
7. After the vegetables have cooked for 15 minutes, carefully place the chicken breasts into the air fryer basket alongside the vegetables.
8. Cook everything for an additional 15 minutes, flipping the chicken halfway through to ensure even cooking.
9. Check the chicken’s internal temperature; it should reach 75°C for safe consumption.
10. Remove the chicken and vegetables from the air fryer and let them rest for 2 minutes before serving.
11. Arrange the roasted vegetables and herb-crusted chicken on a plate for a beautiful presentation.
12. Optionally garnish with extra fresh rosemary or a lemon wedge for added flavor.

How to make Herb Crusted Chicken With Roasted Root Vegetables

Season the vegetables. Preheat the air fryer to 180°C for 5 minutes. Peel and slice the carrots and parsnips into even sticks or chunks and toss with 1 tablespoon of olive oil, half the rosemary and thyme, and a pinch of salt and pepper.
Roast the vegetables. Place the seasoned vegetables in the air fryer basket and roast for 15 minutes, shaking the basket halfway through for even cooking.
Season the chicken. While the vegetables cook, pat the chicken breasts dry and rub them with 1 tablespoon of olive oil, crushed garlic, the remaining rosemary and thyme, salt and pepper, then squeeze lemon juice over them.
Cook the chicken. Add the chicken to the basket beside the vegetables and cook for 10 more minutes, flipping halfway, until the chicken reaches an internal temperature of 75°C.
Rest and serve. Rest the chicken and vegetables for 2 minutes, then arrange them on a plate, garnishing with extra fresh rosemary or a lemon wedge if you like.

Frequently asked questions

How long does Herb Crusted Chicken with Roasted Root Vegetables take to make?: About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking in the air fryer.
Can I cook Herb Crusted Chicken with Roasted Root Vegetables in the oven?: Yes, roast the vegetables on a tray in a hot oven first, then add the herb-rubbed chicken and cook until it is done and the vegetables are golden.
How do I know air-fried chicken breast is cooked?: Check the thickest part with a thermometer: it should reach 75°C. Without one, cut into it and make sure the juices run clear with no pink meat.
What other root vegetables can I roast with the chicken?: Swap the carrots or parsnips for sweet potato, swede or beetroot, cut into similar-sized pieces so they roast evenly alongside the chicken.
Why do the root vegetables go in before the chicken?: Root vegetables take longer to soften, so giving them a head start means they finish tender and caramelised just as the chicken is cooked through.