Traditional Sunday Dinner in an Air Fryer

• medium potatoes2-3

  peeled and quartered

• plant (olive or rapeseed) oil↗3 ч. л. tsp
• large or 2 small chicken breasts1

  with skin

• medium carrots3

  peeled and cut into sticks

• frozen peas↗100 г g
• sauce (gravy)↗

  for serving

Step-by-step instructions

1. 1

   Soak the potatoes in water for 30 minutes, then drain and rinse. Preheat the air fryer for 2 minutes. Pat the potatoes dry, place them in a bowl, drizzle with 1 tsp oil and season with salt and pepper. Toss the potatoes with oil using your hands or a spoon, then spread them in a single layer in the air‑fryer basket. Cook for 10 minutes at 190 °C.

2. 2

   Brush the chicken breast with 1 tsp oil and season with salt and freshly ground black pepper. When the potatoes are cooking, push them to the sides of the basket and place the chicken in the center. Cook for another 10 minutes.

3. 3

   Toss the carrots with the remaining oil. After 10 minutes of cooking the chicken, remove it, add the carrots, stir them with the potatoes, then spread the vegetables around the edges again and return the chicken to the center. Cook for 10–15 minutes at 190 °C. Check the chicken’s doneness by inserting a knife into the thickest piece – the juices should run clear, or measure an internal temperature of 70 °C. If not done, cook for another 5 minutes. Remove the chicken and let it rest under foil.

4. 4

   Place the frozen peas in a small heat‑proof dish or cup, add 2 tbsp water, and cover with foil to retain moisture. Put it in the air‑fryer basket next to the chicken and cook for the final 10 minutes at 190 °C. The potatoes should become golden and crisp, the carrots tender, and the peas heated through. Slice the chicken breast and serve with the vegetables and sauce.