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Air Fryer Roast Chicken

Mains

Ingredients

  • 1 whole chicken
  • 2 tbsp olive oil or softened butter
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 lemon
  • Few sprigs thyme or rosemary
  • Garlic cloves
  • 1 tbsp poultry seasoning – (optional)

Method

  1. Remove giblets and pat the chicken very dry.
  2. Rub with the oil/plant butter and season generously all over and inside the cavity, stuffing the cavity with lemon and herbs.
  3. Tuck the wing tips underneath and tie the legs if desired.

    [! Info] Probe placement: Insert the probe into the thickest part of the breast, entering from the side so the tip sits in the centre of the meat without touching bone.

  4. Select Steam Roast: Temperature: 190°C, Probe target: 74°C
  5. Rest the chicken for 15–20 minutes before carving. During the rest, the breast temperature will usually climb another couple of degrees while the juices redistribute.
  6. For even crispier skin, switch to Air Fry or Roast at 200°C for an additional 5–8 minutes after the probe target is reached.