Air Fryer: Whole Roast Chicken
How to roast a whole chicken in your air fryer in less than one-hour, simple step by step instructions, from start to finish.
Ingredients
Method
- 35kg / 3lb Whole Chicken
- 6 Large Garlic cloves (crushed)
- 45g / 3tbls Olive oil
- 15g / 1tbls Butter (Mixed with the oil)
- 4g / 1tsp Corn flour/starch (Mixed with 30mls cold water)
- 1 Chicken stock cube
- Air Fryer: Whole Roast Chicken
- Salt & Black Pepper
- Prepare a whole 1.35kg / 3lb Chicken.
- Season inside the main cavity with coarse sea salt and ground black pepper.
- Add a third of the crushed garlic to the cavity too.
- Tuck in the wings of the bird as shown in the video.
- Truss the chicken up with butchers twine, as shown in the video.
- Tuck another third of the garlic into all the crevasses and folds on the top of the bird.
- Brush a mixture of the oil and butter from the ingredients list all over the top of the bird.
- Optional step: (you can add another couple of cloves of crushed garlic to the oil and butter mixture, if you wish)
- Turn the chicken over, and place it in the air fryer drawer, still upside down.
- Add the rest of the crushed garlic in all the cracks and folds that you can see on this side of the bird.
- Give this side a good coat of the oil and butter mixture too, then season well, with salt and black pepper.
- Place the food basket/drawer into the air fryer.
- Set the machine to roast mode.
- Set the temperature to 190°C / 375°F.
- Set the timer for 50 minutes, hit start
- After 15 minutes, open the drawer, carefully turn the chicken over, so it is now right side up.
- Give it a good baisting with the oil and butter mixer.
- Season with salt and black pepper.
- Get it back into the air fryer to continue cooking.
- When there is only 10 minutes left on the cooking time, open the food basket again and give the chicken another good baisting with the oil and butter mixture.
- Pour the hot chicken stock into the air fryer drawer.
- Place it back into the machine, continue roasting for the last 10 minutes.
- Once the time is up, carefully remove to chicken from the air fryer food basket/drawer, make sure any juices drain back into the drawer before you completely lift it out, place it on a cutting board or plate.
- Pour the juices from the drawer through a fine strainer into a jug.
- To make the gravy: skim off the fat from the top of the juices, while it is still hot,
- Optional step: Add a tablespoon of Worcestershire sauce, this will give the gravy a little colour, as well as flavour.
- Pour the liquid into a small saucepan, bring it to a low boil.
- Mix in about a tablespoon of the cornflour/starch mixture, whisk until it thickens.
- Optional step: To give the gravy a silky smooth shine, add a small knob of butter and whisk it in.
- Serving suggestion:
- Carve and serve the chicken with mashed potatoes, 2 veg and a Yorkshire pudding, and lots of that silky smooth chicken gravy.
- Enjoy.
Equipment & products used in my kitchen and videos
