Cheesy Garlic Chickenwith Roast Potatoes

Chicken

1. 1

   In a bowl, combine the chicken breast pieces with 1.5 tbsp Italian mixed herbs, 1.5 tbsp olive oil, 3 minced garlic cloves, and the 40 g salted butter; mix well and set aside.

Potatoes

2. 2

   Toss the potatoes with 1 tbsp olive oil, 1 tbsp Italian mixed herbs, 1.5 tsp paprika, and a pinch of salt and pepper; spread them in a single layer on a baking tray or air‑fryer basket.

3. 3

   Air‑fryer method – potatoes: Pre‑heat the air‑fryer to 400°F and cook the potatoes for 20–25 minutes, shaking the basket halfway through.

4. 4

   Air‑fryer method – chicken: After the potatoes have cooked for 8–10 minutes, add the seasoned chicken pieces to the basket, lower the temperature to 190–400°F and continue cooking until the chicken is cooked through (about 12–15 minutes).

5. 5

   Air‑fryer method – finishing: During the last 5 minutes, sprinkle the potatoes with parmesan, drizzle the garlic‑butter mixture over the chicken, and top the chicken with mozzarella so it melts.

6. 6

   Oven method – potatoes: Pre‑heat a conventional oven to 425°F (400°F fan). Roast the potatoes for 30–35 minutes, turning once halfway through.

7. 7

   Oven method – chicken: After the potatoes have roasted for 15 minutes, add the seasoned chicken to the same tray and continue roasting until the chicken is done (about 15 minutes more).

8. 8

   Oven method – finishing: In the final 5 minutes, add parmesan to the potatoes and place the garlic‑butter mixture and mozzarella on the chicken to melt.

Serve

9. 9

   Plate the chicken and potatoes together, add the broccolini on the side, and optionally drizzle any remaining sauce over the vegetables.