Roast chicken & stuffing baguettes

Method

1. 1

   First, prepare and cook the chicken - season with paprika, mixed herbs, salt and pepper, and some oil and rub it all in; Place in the airfryer, breast side down, and cook for 30 minutes at 180.

2. 2

   Then flip it, cook for another 30 minutes, and for the final 10-15 minutes, turn the heat up to 200 to help crisp up the skin. You can also roast as usual according to the packet (I will link my air fryer chicken recipe in my bio for more details)

3. 3

   Meanwhile, prepare the stuffing mix and cook it until it's soft enough to smash, but not fully cooked through

4. 4

   Drain and leave the potatoes to cool, then smash them using the bottom of a glass

5. 5

   Place them on a baking tray or in an airfryer lined with greaseproof paper and spray with oil, then brush some oil over the top, and season with salt and pepper

6. 6

   Bake in an airfryer at 190 for 30 minutes, flipping about 2/3 of the way through - until they are cooked through, golden and crispy

7. 7

   Whilst the potatoes and chicken cook, prepare your stuffing according to the packet instructions (I like to make stuffing balls instead of a big dish of it), make up some gravy - as thick as you like it - and cook your petit pains; Once everything is ready, load up the chicken, stuffing and gravy onto the bread, and serve with the potatoes. You can have some leftover stuffing and gravy on the side, too!