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Air Fryer Paprika and Honey Glazed Chicken with Roast Veg

Air Fryer Paprika and Honey Glazed Chicken with Roast Veg

By OcadoLifePublished 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.
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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.