Air Fryer Spinach & Feta Stuffed Roast Chicken

Spinach & Feta Stuffed Roast Chicken. With crispy potatoes & roasted carrots, perfect to complete your dinner table and impress your guests.

For the stuffing 
5 Tbsp Olive oil 
170g spinach or swiss chard, finely chopped
1 onion, finely diced
2 garlic cloves, crushed or sliced
1 lemon, juiced and zested
2 tsp mustard, or mustard powder
2 blocks (110g) feta
2 Tbsp sour cream
Salt & pepper
1,2kg whole chicken

To serve:
5 medium potatoes, parboiledpar boiled
4 medium carrots, cut  into thirds

Method:
Prepare the stuffing: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. 
Add the spinach lemon juice and zest, mustard, feta, sour cream and salt and pepper. Cook the spinach until it has wilted, about 1 minute then remove from heat and allow to cool.
To prepare the chicken; use your index finger, carefully loosen the skin from the breast and drumstick creating a pocket for the filling. 
Spoon the stuffing mixture evenly under the skin of the chicken, distributing it between the breast and thigh area. Rub 2 tablespoons of olive oil over the chicken skin and season with salt and pepper.
Set the Vortex Versazone to Roast at 180ºC for 50 minutes.
Place the stuffed chicken in one half of the Vortex Versazone breast side down (this is to prevent over browning of the breast). In the other half of the Airfryer place potatoes and carrots. Drizzle with remaining olive oil and season with salt and pepper.
Half way through cooking, flip the chicken so the breast is now facing upwards.
Remove chicken from airfryer and let rest for 5 minutes before carving.