Classic Air Fryer Roast Chicken Recipes

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 RECIPE BY TASTY

Steps:

• Preheat the air fryer to 350˚F (180˚C).
• Pat the chicken dry all over, including inside the cavity, with paper towels.
• In a small bowl, mix together the salt, pepper, garlic powder, and paprika.
• Rub the butter all over the breast side of the chicken, including under the skin of the breasts. Sprinkle the spice mixture all over the breast side of the chicken and rub to coat well. Tie the chicken legs together with kitchen twine.
• Place the chicken, breast-side down, in the air fryer and "fry" for 30 minutes. Carefully flip the chicken breast-side up and continue cooking for 20 minutes more, or until the internal temperature reaches 165°F (75°C).
• Let the chicken rest for 10 minutes before carving.
• Enjoy!

CLASSIC AIR FRYER ROAST CHICKEN

Steps:

• Line the baking pan with aluminum foil.
• Pat the chicken dry and sprinkle with salt, pepper, and lemon juice.
• Put the lemon half into the chicken's cavity.
• Put the chicken on the prepared baking tray and drizzle with olive oil.
• Rub with herbs and garlic cloves.
• Put the garlic cloves into the chicken's cavity with the lemon. Truss if desired.
• Put the baking pan with the chicken in rack position 1.
• Set to convection bake at 400 for 25 minutes.
• When timer expired, reduced temperature to 350 degrees F and bake for an additional 20 minutes, or until golden and crispy and chicken thighs register 165 on an instant read thermometer.
• Let chicken rest for 10 minutes. Carve and serve.

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.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.