Air Fryer Chicken Roast
If you've never made whole chicken roast in the air fryer then this air fryer chicken roast will change the way you make your chicken roast. Tender and juicy with crispy skin and lots of flavor!
Ingredients
- 1 1 to 1.5 kg whole chicken preferably free range
- 1 teaspoon salt and pepper or season to your taste
- 1 teaspoon paprika dry rub from Smell and Taste
- 1 tablespoon chicken spice from Smell and Taste
- 2 to 3 tablespoons olive oil from Smell and Taste
- ½ lemon
VEGETABLES
- 2 to 4 potatoes washed, peeled and halved
- 200 grams green beans cleaned and trimmed average of 1 cup
- 1 tablespoon olive oil
- salt and pepper to taste
GRAVY WITH STOCK
- 1 ½ cups chicken stock OR you can also use beef and chicken stock cubes. See Gravy under notes section below.
- 2 tablespoons Maizena or flour
- ¼ cup water
Instructions
- Pat the chicken dry with kitchen paper. Season with salt and pepper.
- Add the chicken spice and the paprika dry rub into a plate and pour over the olive oil. Mix it into a paste and brush it onto the chicken or place the chicken on the spice mix, turning it over and use your hands to make sure the chicken is covered with the spice and oil mix.
- Preheat the air fryer on 180 degrees Celsius / 30 minutes. If your air fryer has no preheat setting, simply set the temperature and let it go "preheat" for 5 minutes.
- Tuck the wings under the chicken to prevent them from burning. Place half fresh lemon inside the chicken cavity. Place the chicken, breast side down in the air fryer and cook for 30 minutes.
- Flip the chicken and cook for an additional 30 minutes or until the internal temperature reads 75 degrees C / 165 F.
- Remove from the air fryer, onto a plate and cover with foil. Leave the chicken roast to rest and make the veggies and gravy.
Vegetables
- Place the carrots and potatoes into the air fryer while the chicken is resting. Season with salt and pepper, shake to combine and pour a drizzle of oil. Air fry for 10 minutes @200 degrees C. Remove the basket and add the green beans (fresh or frozen), give it a gentle shake and back to air fry for another 8 minutes.
GRAVY
- Make a 'slurry' by mixing the Maizena/flour with water into a paste.
- When you transfer the chicken from the air fryer to a platter to rest, pour the air fryer juices into a small saucepan and to that, add the stock. You will have additional juices after the chicken has rested, pour those too into the saucepan. Bring the saucepan to a gentle boil. Add the slurry, stir for roughly a minute or 2.
- Serve the air fryer roast chicken with the roasted vegetables and gravy.
Notes
Gravy
There is not much liquid or Pan juices from air frying to make a gravy but I do have a work around for you!
Firstly, use whatever air fryer juices that are left behind after cooking the chicken don't toss them out!
Use boiling water and cubes. You can choose, either 2 stock cubes or 1 stock and 1 chicken. The stock gives it a dark color and beefy flavor while the chicken cube keeps things light and creamy.
Mix the cubes and booking water in a jug, get a pan on and pour the liquid in. Bring to a decent simmer and add the 'slurry' keep stirring to make sure you get a smooth consistency and then add a blob of butter for richness (more like a tablespoon) and if you don't have butter you can also add a dash of cream.
Taste and adjust the seasoning and you're gravy is ready to pour!
Any juices left on the plate from the chicken while it was resting? Pour them in.
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