Peel and slice your carrots and parsnips lengthways. Load into a bowl with extra virgin olive oil, salt, pepper, and rosemary. Toss with your hands for a good coating and then load into the air fryer basket.

Then place your chicken bum side up and smoother in extra virgin olive oil, salt, pepper, and parsley. Load the chicken into the air fryer basket, bum side up over the carrots and parsnips. Air fry for 25 minutes at 180c/360f.

Whilst the air fryer is busy, load the sausage meat and other stuffing ingredients into a bowl and mix well. Make into stuffing balls.

When the air fryer beeps, remove the chicken, and put to one side and load the stuffing balls into the air fryer over the carrots and parsnips. Cook for 5 minutes on the same temperature.

Whilst the air fryer is busy prep your potatoes and sprouts. Slice your sprouts in half and wash them. Peel and slice your potatoes into roasted potato shapes. Toss both (separately) in extra virgin olive oil, salt, pepper, and parsley. When the air fryer beeps remove the contents and put to one side and load the air fryer up with the chicken, this time breast side up. Season again the breast side with extra virgin olive oil and extra parsley. Then add the potatoes and sprouts to any available gaps and cook for a further 20 minutes on the same temperature.

When it beeps add in the pigs in blankets and cook for another 6 minutes.

When it beeps again remove the chicken and allow to rest before carving. Load the other sides back into the air fryer and cook for a final 4 minutes.

You now have a roast chicken dinner with six sides done in an hour.