Air-fryer roast chicken
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Air-fryer roast chicken

By Samuel Goldsmith

Cook a whole chicken in the air-fryer for a great way to keep the meat juicy. We’ve created a spice mix to flavour the chicken, too, or you can use your own

  • Prep:10 mins
    Cook:50 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 409
  • fat 26g
  • saturates 6g
  • carbs 0.3g
  • sugars 0g
  • fibre 0.2g
  • protein 43g
  • salt 0.8g

Ingredients

  • 2.25kg whole chicken
  • 3 tbsp vegetable oil
  • 1 tsp smoked paprika
  • 1 tsp dried mixed herbs
  • 1 tsp garlic granules

Method

  1. Prepare the chicken by removing the string and anything in the cavity. Combine the oil, paprika, dried herbs and garlic granules with ½ tsp salt and plenty of freshly ground black pepper in a small bowl. Put the chicken in a large bowl, then rub the chicken all over with the spiced veg oil.

  2. Heat the air-fryer, if necessary, to 180C then carefully put the chicken into the air-fryer, breast-side down. Cook for 30 mins, turn the chicken over and cook for a further 10 mins. Turn the heat up to 200C and cook for a final 10-15 mins to crisp the skin, until a temperature probe reaches 70C when inserted at the thickest part of the chicken or the juices run clear when pierced.

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