I don’t know about you, but I enjoy simple meals that I don’t have to think about. I like to have a couple of quick, handy recipes up my sleeve, so that if I don’t feel like thinking too hard about what to whip up for dinner, I have a couple of go-to recipes, and I make sure to restock the ingredients for those recipes whenever I do my food shopping.

Air fryer classic roast chicken and potato wedges for one is perfect for this purpose, and you need very little preparation time as it’s super quick to throw into an air fryer.  This recipe works best with the little round air fryer convection ovens.


2 chicken drumsticks or 1 chicken thigh cutlet

2 medium-sized potatoes

1-2 medium-sized carrots

1 to 2 tablespoons olive oil

Herbamare vegetable and herb seasoning



Healthy Choice Multifunctional Air Fryer

How To prepare air fryer classic roast chicken and potato wedges for One

Using my cute little round air fryer to cook this is a breeze.  I enjoy the simplicity of this meal and the fact that it takes very little effort on my part.  I remove the frozen chicken drumsticks from the freezer, whether they are defrosted doesn’t matter as the air fryer easily creates high temperatures that kill bacteria. Preset your air fryer timer for 25 minutes at 205 degrees celsius and start it to preheat.

Take two chicken drumsticks and 2 medium-sized potatoes and the carrots out of the fridge or cupboard, then chop the potatoes into uniform wedges, and cut the carrots into wedge sized chunks.

Put approximately the equivalent of a 20-cent coin-sized amount of olive oil into the palm of your hand, and rub the chicken drumsticks in the olive oil, thinly coating them. Then pop them on the middle rack air fryer. Then do the same with the potato wedges and carrot chunks.  Shake the vegetable and herb seasoning and the paprika liberally over the potato wedges and the carrot chunks.

Total cooking time is approx. 40 minutes, but this varies slightly if the chicken drumsticks are particularly large/ thick or the chicken thigh cutlet is particularly big. Make sure to add an extra 5 minutes or increase the temperature by 5 degrees if the chicken is a little bit thicker than usual.

Now you can prepare a gravy to add, however, I prefer to use a spicy tomato sauce, mustard or a range of other condiments to dip the roast potato wedges into. You can add salt and pepper to taste.


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