In a bowl, add and mix all of the marinade ingredients.
Rub the marinade onto the cleaned chicken and allow to sit for 30 minutes.
In the meanwhile, cut the scrubbed potatoes (skin on) into wedges and place into the bottom of the air fryer basket. (I used 3 potatoes)
If you’re skipping the wedges, then just continue with the chicken.
Place the chicken onto the potato wedges and cook at 180 degrees for 50 minutes (turning halfway).
For the sauce:
Melt butter over low heat, add in the chili flakes, thyme and black pepper to taste
Once the butter starts to bubble, pour in the lemon juice, mayonnaise and Nandos sauce.
Stir until smooth and creamy.
Turn off the heat and lastly stir in the cream.
Serve with roast chicken and crispy potato wedges
