Imported from TikTok
Italian Chicken Traybake(Air Fryer)
A quick and easy one-pan dinner featuring pesto-coated potatoes, juicy chicken breasts, and roasted cherry tomatoes, all cooked in the air fryer.
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Ingredients
- 500 g baby new potatoes (halved; smaller potatoes cook better)
- 1 red onion (cut into chunks)
- 2 tbsp pesto (basil pesto)
- 2 chicken breasts (boneless, skinless)
- olive oil (for drizzling)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika
- 0.5 tsp garlic granules
- salt (to taste)
- black pepper (to taste)
- 250 g cherry tomatoes (halved)
- fresh basil (for garnish)
Steps
- 1
Add 500g of halved baby new potatoes to the air fryer basket.
- 2
Add 1 chunked red onion and 2 tbsp of pesto to the potatoes, mixing until everything is thoroughly coated.
- 3
Place 2 chicken breasts on top of the potato and onion mixture.
- 4
Drizzle both sides of the chicken with olive oil.
- 5
Season the chicken with 1 tsp each of oregano, basil, and paprika, plus 1/2 tsp of garlic granules and salt and pepper to taste.
- 6
Cook in the air fryer at 180°C (350°F) for 12 minutes.
- 7
Open the air fryer, give the potatoes and onions a mix, and add in 250g of halved cherry tomatoes.
- 8
Cook for a further 10 minutes.
- 9
Check the potatoes for crispness; if they need more time, remove the chicken to rest in foil for 5 minutes and cook the potatoes alone for an additional 5 minutes.
- 10
Garnish with fresh basil and serve as is or with a side salad.
Notes
If your potatoes aren’t crispy enough by the end of the cooking time, remove the chicken to rest for 5 minutes in foil to prevent it from drying out, then cook the potatoes for another 5 minutes.
Nutrition per serving
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