Prep the chicken by splaying the legs – to do this place the bird on a chopping board breast side up, then cut the skin connecting the legs to the breast meat using a sharp knife. Do not cut all the way through the legs joints and dark meat. Holding the legs of the bird, apply some pressure, splaying the thighs open until you feel the joint pop on both sides.
Combine the spices, lemon and yoghurt to make the marinade, and place the chicken on to marinate for a minimum of 30 minutes, ideally overnight or throughout the day.
While the chicken is marinating, start preparing the vegetables.
If you have an Instant Pot, place the potatoes and carrots into the inner pot with 350ml water, a Pressure Cook for 3 minutes. Alternatively, you can par boil on the hob. .
Place the chicken into the air fryer basket, divider removed. Select Air Fry and set the temperature to 165°C and time to 45minutes.
After 20 minutes of air frying, add in the carrots and potatoes. If you are cooking broccoli or softer greens like beans, there is no need to pre-boil them. Cook in the air fryer for the last 5 minutes..
Check the chicken is fully cooked with a meat thermometer – The internal temp of the thickest park will be 75°C when cooked to perfection.
Rest the chicken for 10 minutes in a warm spot, then serve with your favourite gravy.