Method:

• In a bowl, whisk together the garlic, onion powder, dried herbs, a generous pinch of salt and pepper, lemon zest and juice, and olive oil.
• Place the chicken in a bowl and pour the lemon mixture over.
• Toss well to ensure all the chicken is coated.
• Marinate at room temperature for 10-15 minutes.
• Preheat the air fryer to 185°C.
• Air-fry the chicken for 30 minutes, or until cooked through and the skin is crispy.
• In the meantime, cook the Brussel sprouts – place the sprouts in a bowl.
• Drizzle over the olive oil and add the onion powder with some salt and pepper.
• Toss well to coat evenly.
• Preheat the air fryer to 200°C. Add the sprouts and cook for 15 minutes until crispy and cooked through.
• Prepare the lemon herb sauce – Melt the butter and olive oil in a pan over medium heat. Once hot, add the onion with a pinch of salt and pepper. Sauté for 5 minutes until translucent. Add the garlic, and sauté for a further 3 minutes.
• Tip in the flour and stir thoroughly. Cook, stirring, for another 3-4 minutes.
• Add a dash of cream and whisk to remove the flour clumps. Add the rest of the cream. Bring to boil, then reduce the heat and simmer for 5 minutes until thickened.
• Finish with the lemon juice, lemon zest, chopped parsley and extra salt and pepper if necessary.
• Serve the chicken with brussels sprouts on the side, and drizzle over the warm sauce. Garnish with chopped parsley.