Products Used
Air Fryer Extra Crispy Crinkle Chips with Roast Chicken & Salad
Introducing Green Isle’s new Extra Crispy Crinkle Cut Chips—your perfect side for a wholesome, delicious meal! These chips are extra crispy, made with fluffy potatoes and cut with that signature crinkle texture. Pair these irresistibly crispy chips with tender roast chicken and a fresh, vibrant salad for a satisfying, balanced dinner. Whether it’s a family feast or a quick weeknight meal, this combo is bound to become a favourite.
- 1 hour 30 minutes
- 4 people
Ingredients
1 x 1.5 – 1.7kg whole chicken
sea salt and freshly ground black pepper
olive oil
1 lemon, cut in half
400g Green Isle Extra Crispy Crinkle Cut Chips
1 head butterhead lettuce, leaves roughly torn
100g cherry tomatoes, sliced in half
½ cucumber, cut into half moons
For the dressing:
1 tsp. Dijon mustard
1 tbsp. apple cider vinegar
6 tbsps. extra-virgin olive oil
Method:
- Preheat the oven to 200 C / 180 C fan.
- Remove the chicken from its packaging along with any of the trussing strings and place onto an oven tray.
- Sprinkle with salt and pepper and drizzle with a little olive oil then rub in to coat the chicken in seasoning.
- Place the halved lemon inside the cavity and place into the oven to roast for 20 minutes. After 20 minutes turn the oven down to 180 C / 160 C fan and cook for a further 40 minutes - 1 hour, until the chicken is fully cooked - if you have a meat thermometer check by probing the thickest part of the chicken - it should read 75 C. If you don’t have a meat thermometer, simply poke the chicken around the legs - if the juices run clear the chicken is cooked but if they are still a little pink, place the chicken back into the oven to cook for a little while longer.
- Leave the chicken to rest for 30 minutes whilst you prepare the chips - this ensures a really juicy chicken.
- To air fry the chips, preheat the air fryer to 200°C. Place 200g of chips in the basket. Cook for 10 minutes or until crisp and golden, shake occasionally to ensure an even cook.
- To oven cook, turn the oven up to 220 C / 200C fan and place the chips on a baking tray and cook for 18-24 minutes until crisp and golden. Turn the chips halfway through cooking.
- To make the dressing, mix all the ingredients together, along with a pinch of salt and pepper, until emulsified. Place the lettuce, tomatoes and cucumber into a bowl and pour over the dressing. Toss together to combine and serve with the chips and roasted chicken.
Print Recipe
Share on social
Print Recipe
Share on social
