How to air fry a whole chicken dinner
Forget turning on the oven to cook a whole roast chicken, making it in the air fryer not only saves you time, it saves on your energy bills too. TikTok chef Poppy O’Toole is sharing her top tips on making it a winner-winner air fryer chicken dinner - with juicy meat and guaranteed super-crisp golden skin.
Air fryer chicken
Serves: 4-6
Ingredients
For the chicken:1.6kg whole chicken, brought to room temperature (which will take about an hour)40g/ 3 tablespoons butter, softened6 garlic cloves, 3 finely chopped, 3 whole4 thyme sprigs, leaves chopped, stalks reserved2 rosemary sprigs, leaves chopped1⁄2 lemon, zested2 tablespoons olive oilSalt and ground black pepper
For the crispy potato cubes:4-6 Maris Piper, Russet or red-skin potatoes, peeled and cut into 2cm/ ¾ inch cubes2 tbsp vegetable oil1 tsp fine saltParmesan to finish, optional
For the crispy kale:250g kale, leaves and stalks separated, leaves torn into bite-sized pieces2 tbsp olive oilSea salt flakes
For the honey roast carrots:4 carrots, peeled and sliced in half lengthwaysVegetable oil, for spraying2 tbsp runny honey1 tbsp butterSalt and ground black pepper
Method
1. Pat the chicken dry with kitchen paper and season generously with table salt.
2. Make a flavoured butter by mixing the softened butter with the finely chopped garlic, thyme, rosemary and lemon zest and season with salt and ground black pepper.
3. Heat the air fryer to 190°C/375°F.
4. Using your fingers, prise open the skin on the breast and slide the flavoured butter inside, squishing it around to spread it out underneath the skin a little. Pop the zested half-lemon, reserved thyme stalks and whole garlic cloves inside the cavity of the chicken, then drizzle the skin with olive oil and sprinkle with a good grind oF black pepper. Place the chicken in the air-fryer basket and cook for 45–50 minutes, until the juices run clear.
5. For the potatoes, place them into a mixing bowl with the oil and salt. Heat the air fryer to 180°C/350°F, places the potatoes in the basket and cook for 20 minutes. Turn the heat up to 190°C/375°F give the potatoes a shake and cook for a further 10 minutes.
6. For the crispy kale, heat the air fryer 150°C/300°F, place the torn kale leaves into a mixing bowl and toss with the olive oil and a sprinkle of salt.
7. Add the kale to the air fryer basket in a single layer that isn’t overcrowded. Cook for 7-8 minutes, stirring halfway through, until crisp. The kale will crisp up as it cools, so don’t worry if it’s not completely crispy when you take it out of the airfryer.
8. For the honey roast carrots, heat the air fryer to 180°C/350°F, place the carrots in the air fryer basket and spray them with the vegetable oil. Cook for 10 minutes.
9. Place the honey and butter together in a bowl and microwave until melted. Season the butter with salt and pepper.
10. After 10 minutes, tip the carrots into the butter mix then back into the air fryer for a further 10 minutes, until sticky and glazed. Depending on the size of your carrots, if required, cook the carrots for a further 5 minutes until tender.