Air Fryer Roast Chicken Recipes

AIR FRYER CRISPY-SKIN WHOLE CHICKEN WITH HERBS AND LEMON PEPPER

Steps:

• Rinse and thoroughly pat the chicken dry. Set aside.
• In small bowl combine salt, pepper, lemon pepper, paprika, dried herbs.
• Rub oil over the chicken. Rub herb mixture all over chicken. Spray the air fryer basket or rack with cooking spray.
• Lay chicken breast side down in the basket or rack.
• Air Fry at 360°F for 45-50 minutes, then carefully flip the chicken to breast side up. Cook for additional 10-15 minutes or until internal breast meat temperature is 165°F. Let rest for 10 minutes. Carve and serve.

AIR FRYER ROAST CHICKEN

Steps:

• Pre-heat the air fryer to 180°C/356 F.
• Pat the chicken dry with some paper towel. Then, rub the olive oil over the skin, along with the paprika, salt and pepper. Rub the spices over the entire chicken.
• Prick the lemon with a fork and place it into the empty chicken cavity, along with the thyme.
• Place the chicken into the air fryer tray, breast side down. Cook for around 60 minutes, before carefully turning the chicken so that the breast side is facing up.
• Continue cooking for a further 15-20 minutes, until the chicken is completely cooked through (when a meat thermometer reaches 75 °C (167 F) at the thickest part of the chicken. Cooking times will vary slightly depending on the size of the chicken and brand/size of air fryer. See notes below.
• Once cooked, place the chicken onto a board or plate to rest for 10 minutes before slicing and serving. Enjoy!

AIR FRYER ROAST CHICKEN

Steps:

• Preheat air fryer to 400°F (200°C).
• Pat chicken dry. Drizzle with olive oil, and season with salt and pepper. Rub seasoning into the chicken including inside the cavity.
• Place chicken in air fryer basket chicken breast side down [Note 1].
• Turn the air fryer down to 360°F/ 180°C, and cook the chicken for 25 minutes.
• When the time is up, carefully flip the chicken over and air fry for another 25-30 minutes until it is golden brown and at least 165°F/ 74°C in the center of the thickest part [Note 2].
• Remove chicken from the air fryer to a plate or cutting board. Cover with foil and let it rest for at least 10 minutes before carving and serving.

AIR FRYER ROAST CHICKEN DINNER

Steps:

• 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.

AIR FRYER ROTISSERIE CHICKEN

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
• Mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne, and garlic powder together in a small bowl.
• Rub 1/2 of the oil over chicken, then half of the spice mixture.
• Cook in the preheated air fryer for 30 minutes. Carefully remove chicken from the fryer.
• Flip chicken over. Oil the other side and sprinkle with remaining spice mixture. Return to the air fryer and continue to cook until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove from the fryer, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

AIR FRYER ROAST CHICKEN

Steps:

• Preheat a 3.5-quart air fryer to 370 degrees F and spray the basket with nonstick cooking spray.
• Rub the outside of the chicken with the olive oil.
• Sprinkle the chicken inside and outside with 1 tablespoon salt and several grinds of pepper. Fill the cavity with the herbs, garlic and lemon. Put the chicken in the basket breast-side up, pushing it down so it does not touch the top of the fryer.
• Roast the chicken until it is golden and crispy and an instant-read thermometer inserted in the thickest part of the thigh, avoiding bone, reads 165 degrees F, 50 to 60 minutes.