INGREDIENTS 

• 1 Whole chicken – approx. 1-3kg-1.5kg (2.9lb- 3.3lb) – ideally free range – *See Note 1
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp dried thyme

For the Carrots and Potatoes:

• 2 medium potatoes (approx. 175g each) – peeled and chopped into small cubes (approx. 1-1.5cm)
• 2 large carrots (approx 85g-100g each) – peeled and chopped into small cubes (approx. 1-1.5cm)
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper

For the Green Beans and Cauliflower

• 120 g (4.2 oz) trimmed fine green beans
• 1 small head of cauliflower – chopped into small florets (about 300g altogether)
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper

For the gravy:

• 400 ml (1 + ⅔ cup) strong chicken stock – (water plus 2-3 chicken stock cubes is fine)
• 2 tbsp cornflour(cornstarch in USA) – mixed with 6 tbsp cold water, to form a slurry
• salt and black pepper to taste

INSTRUCTIONS 

1. Take the chicken out of the refrigerator 30-45 minutes before roasting to take the chill off it.1 Whole chicken – approx. 1-3kg-1.5kg (2.9lb- 3.3lb) – ideally free range
2. Rub the oil into the skin of the chicken with your hands.1 tbsp olive oil
3. Sprinkle on the salt, pepper and thyme.½ tsp salt,½ tsp black pepper,¼ tsp dried thyme
4. Place the chicken in the air fryer at 180C/350F for approx. 45-50 minutes – until the skin is golden and the juices run clear (you can test this by inserting a skewer in the thickest part of the thigh – the liquid that runs out should be clear). If you have a temperature probe, the internal temperature should be 75C/165F.
5. Remove from the air fryer, place on a board or in a tray to rest and cover with foil and a tea towel on top.
6. Add the chicken stock to the air fryer basket and give it a swill around to pick-up up any chicken juices – this will form the basis of the gravy. Pour the liquid into a small saucepan and put to one side.400 ml (1 + ⅔ cup) strong chicken stock
7. Turn the air fryer temperature up to 200C/400F
8. Place the potatoes and carrots into the air fryer basket and drizzle on 1 tbsp of the oil and ¼ tsp each of the salt and pepper.2 medium potatoes (approx. 175g each),2 large carrots (approx 85g-100g each),1 tbsp olive oil,¼ tsp salt,¼ tsp black pepper
9. Toss together and place in the air fryer for 12 minutes, shaking once, halfway through cooking.
10. Add the green beans and cauliflower to the air fryer basket. Drizzle on the remaining 1 tbsp of oil and ¼ tsp each of salt and pepper.120 g (4.2 oz) trimmed fine green beans,1 small head of cauliflower,1 tbsp olive oil,¼ tsp salt,¼ tsp black pepper
11. Use a spoon or set of tongs to toss together with the potatoes and carrots, trying to ensure the florets of the cauliflower are pointing downwards or tucked under the potatoes/carrots, and the green beans aren’t sticking up (this will prevent them from burning) and place in the air fryer to cook for 10-12 minutes, until the vegetables are tender.
12. Meanwhile make the gravy. Place the pan with the chicken stock and chicken juices over a high heat and bring to the boil.
13. Slowly add the cornflour slurry while stirring with a whisk, until the gravy has thickened to your liking.2 tbsp cornflour(cornstarch in USA)
14. Add any further chicken juices from resting the chicken, plus any leftover juices at the bottom of the air fryer basket to give the gravy maximum flavour. Give it a taste and add a little more salt and pepper if needed.salt and black pepper to taste
15. Remove the vegetables from the air fryer and place in a serving bowl or on the tray with the chicken.
16. Carve the chicken and serve with the air-fried vegetables and gravy.