Air Fryer Paprika and Honey Glazed Chicken with Roast Veg
By OcadoLife
Published on 10 December 2025
“Did you know, your air fryer can be a super-easy route to a big, banging golden Sunday roast?” says air fryer pro and bestselling cookbook author Clare Andrews. Her Air Fryer Paprika and Honey Glazed Chicken with Roast Veg is a 3-step wonder, giving sweet, sticky, charred-to-perfection results. The recipe serves 2, with plenty of leftover meat for weekday lunches. You’ll need an air fryer with a minimum 4-litre capacity.Time and servings
1 hr 5 minsTotal time
2Servings
10 minsPrep time
55 minsCooking time
Ingredients
- 1 tsp paprika
- 1 tsp garlic paste
- 1 tbsp runny honey
- 1 tsp soy sauce
- 1 lemon, cut in half
- 1 whole chicken (approx. 1.2kg)
- 1 (approx.) rosemary sprig
- 350g diced butternut squash and sweet potato
- 2 parsnips, cubed
- 2 (approx.) spritzes olive oil spray
- 100g purple sprouting broccoli
Method
Step 1
Preheat the air fryer to 180°C. In a small bowl, combine the paprika, garlic paste, honey, soy sauce and the juice of half a lemon to make a marinade. Rub it all over the chicken, getting it into all the nooks and crannies. Pop the remaining half-lemon inside the chicken, along with a sprig of rosemary. Place the chicken breast-side down in the air fryer basket and cook for 30 mins.Step 2
Turn the chicken breast-side up, then arrange the squash, sweet potato and parsnip cubes around the edges. Spritz the veg with a little olive oil and continue cooking for 25 mins more, adding the broccoli for the final 5 mins.Step 3
Carve the chicken and serve with the veg. Leftover chicken will keep covered and chilled for 3-4 days.