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Wednesday 14 October 2026 13:19:08 GMT

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2026-10-14 13:47:25

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Roasted chicken veggies Ingredients: • 2 chicken breasts • 1 carrot (cut into cubes) • 2 potatoes (cut into cubes) • ½ cup olive oil • 1 tbsp paprika powder • 1 tbsp chili flakes • 1 tbsp garlic powder • ½ tbsp dried parsley • ½ tbsp black pepper powder • Salt (to taste) • Juice of ½ lime • 1 garlic bulb (cut in half) For the Creamy Garlic Sauce • 5 tbsp butter • Roasted garlic (from the oven) • 1 tbsp fresh chopped parsley • Pinch paprika powder • Pinch black pepper • Pinch salt • 3–4 tbsp cooking cream • 3–4 tbsp mayonnaise • ½ tbsp mustard sauce Method: 1. Make cube-style cuts on the chicken breasts without cutting them completely. 2. In a bowl, mix olive oil, paprika, chili flakes, garlic powder, dried parsley, black pepper, salt, and lime juice to make a spiced oil. 3. Brush the oil on both sides of the chicken and marinate for 30 minutes. 4. Cut the potatoes and carrot into cubes and mix with half of the spiced oil. 5. Place the vegetables in a ceramic tray, add the chicken on top with the halved garlic bulb, and cover with butter paper. 6. Preheat the oven to 200°C and roast for 25 minutes. 7. Remove the tray, mix the vegetables, flip the chicken, and bake again for 15 minutes. 8. Turn on grill mode and cook for 5–6 minutes until the chicken turns golden and crispy. 9. For the sauce, mash the roasted garlic in melted butter, add parsley, paprika, black pepper, salt, cream, mayonnaise, and mustard, and mix well. #chicken #roast #airfryer #fyp #foryou

Roasted chicken veggies Ingredients: • 2 chicken breasts • 1 carrot (cut into cubes) • 2 potatoes (cut into cubes) • ½ cup olive oil • 1 tbsp paprika powder • 1 tbsp chili flakes • 1 tbsp garlic powder • ½ tbsp dried parsley • ½ tbsp black pepper powder • Salt (to taste) • Juice of ½ lime • 1 garlic bulb (cut in half) For the Creamy Garlic Sauce • 5 tbsp butter • Roasted garlic (from the oven) • 1 tbsp fresh chopped parsley • Pinch paprika powder • Pinch black pepper • Pinch salt • 3–4 tbsp cooking cream • 3–4 tbsp mayonnaise • ½ tbsp mustard sauce Method: 1. Make cube-style cuts on the chicken breasts without cutting them completely. 2. In a bowl, mix olive oil, paprika, chili flakes, garlic powder, dried parsley, black pepper, salt, and lime juice to make a spiced oil. 3. Brush the oil on both sides of the chicken and marinate for 30 minutes. 4. Cut the potatoes and carrot into cubes and mix with half of the spiced oil. 5. Place the vegetables in a ceramic tray, add the chicken on top with the halved garlic bulb, and cover with butter paper. 6. Preheat the oven to 200°C and roast for 25 minutes. 7. Remove the tray, mix the vegetables, flip the chicken, and bake again for 15 minutes. 8. Turn on grill mode and cook for 5–6 minutes until the chicken turns golden and crispy. 9. For the sauce, mash the roasted garlic in melted butter, add parsley, paprika, black pepper, salt, cream, mayonnaise, and mustard, and mix well. #chicken #roast #airfryer #fyp #foryou

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