Cajun-spiced roast chook? Yes please! Packed with flavour, this recipe is ridiculously simple, requires minimal prep, and best of all, it presents beautifully on the table.
Chef: Justine Schofield
Time: 1 hour 15 minutes + 45 minutes
½ cup of beer
1 tbsp extra virgin olive oil
For the Cajun spice mix
1 tbsp celery salt
1 tsp smoked paprika
1 tsp ground ginger
1 tsp mustard powder
1 tsp cayenne pepper
1 tsp ground clove
1 tsp allspice
1 small handful of bay leaves
1 sprig of rosemary
Corn cobs and baby chat potatoes, to serve
Combine the spice mix and also add a pinch of salt. Reserve a tablespoon of the mixture for later.
Remove chicken from the fridge 45 minute before cooking.
Massage oil all over chicken and sprinkle over ¾ of the Cajun mix. Place the bay leaves and rosemary into the deep tray of the air fryer and pour in the beer. Rest the chicken breast-side-down and cook on the chicken mode for 20 minutes. Once the timer goes off, turn the chicken and sprinkle over the reserved Cajun spice mix. Cook, extending the timer to 40-45 minutes.
Remove from the air fryer and rest for 20 minutes. In the meantime, add the corn and potatoes along with 1 tablespoon of water (or stock) to the tray and cook for a further 15-20 minutes.
Carve chicken and serve with corn and potatoes and any juices from the basket.