Marinate the chicken

• Cube the chicken breasts and toss with olive oil, Parmesan, lemon juice and zest, minced garlic, parsley, lemon pepper, Italian seasoning, paprika, salt and pepper.
• Stir in the harissa paste if using.
• Let marinate while you prep the potatoes.

Season and air fry the potatoes

• Dice the potatoes and season with olive oil, Italian seasoning, paprika, salt, pepper and onion powder.
• Air fry at 200 °C, shaking halfway through, until crispy.

Roast the chicken and garlic

• Spread the chicken on a lined baking tray.
• Slice the top off the garlic head, wrap it in foil with a drizzle of olive oil and place it on the tray.
• Roast at 200 °C until the chicken is cooked through.

Make the roasted garlic sauce

• Squeeze the roasted garlic into a bowl and mix with olive oil, some Parmesan, mayonnaise, chopped parsley, Italian seasoning, salt and pepper.
• Stir in a little of the chicken juices, then brush the sauce over the cooked chicken.

Serve

• Serve the chicken with the crispy potatoes and steamed or sautéed broccoli.