Air fryer recipe · Mains
Herb Roasted Whole Chicken
A small whole chicken rubbed with garlic butter and herbs, roasted until the skin is deep golden and the meat stays juicy. A good centrepiece from the air fryer.
- 55 minTotal time
- 175°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 315kcal
- 41.1 gprotein
- 2.7 gcarbs
- 16.3 gfat
- 0.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- whole chicken1, about 1.2 kg
- butter4 tbsp, softened
- garlic6 cloves, minced
- lemon1, halved
- rosemary2 tbsp, chopped
- paprika1 tsp
- olive oil1 tbsp
Method
Season the bird
Pat the chicken fully dry inside and out. Mash the butter with the garlic, rosemary, paprika, salt and pepper, then rub it over the skin and push some underneath it. Tuck the lemon halves into the cavity. Dry skin crisps far better than damp.
Truss
Tie the legs together with kitchen string and tuck the wing tips under the body. Trussing pulls the bird into a compact shape so it cooks evenly, and stops the thin wing tips and leg ends from burning before the rest is done.
Roast breast down first
Place the chicken breast side down in the basket and roast for the first half of the time, then turn it breast side up to brown the top. Starting breast down lets the juices settle into the breast so it stays moist, not dry.
Air fry
Air fry at 175°C for 50 min total, turning once, until the skin is deep golden and a thermometer in the thickest part of the thigh reads 74°C with clear juices. Let it rest before carving so the juices settle back through the meat.
