Making a delicious and juicy whole roast chicken dinner has never been easier, thanks to the air fryer! With this kitchen appliance, you can have a perfect roast chicken dinner with just a few simple steps. In this article, we’ll show you how to make a complete roast chicken dinner in the air fryer, from start to finish.
How To Make
To start, you’ll need a whole chicken that weighs about 1.5 kilos. Take the chicken out of the refrigerator about 35 to 40 minutes before cooking to allow it to reach room temperature. Season the chicken with a tablespoon of olive oil, half a teaspoon of salt, half a teaspoon of black pepper, and quarter of a teaspoon of dried thyme. Then place the chicken in the air fryer basket, breast side up, tucking the legs in so they don’t touch the heating element. Cook the chicken in the air fryer at 180°C or 350°F for 45 to 50 minutes until it is fully cooked.
While the chicken is cooking, you can prepare the vegetables. Chop two large carrots into 1.5 cm chunks and peel two medium sized potatoes, chopping them into small bite-sized pieces. After the chicken is cooked, remove it from the air fryer and place it on a tray, covering it with kitchen foil and a tea towel to allow it to rest and keep it warm.
Next, you’ll add the potatoes and carrots to the air fryer basket and drizzle with a tablespoon of olive oil, sprinkling with a quarter of a teaspoon each of salt and pepper. Cook for 12 minutes at 200°C or 400°F, giving the basket a good shake a few times during cooking. Then, add the green beans and cauliflower florets, drizzling with a teaspoon of olive oil and a quarter of a teaspoon each of salt and pepper. Cook for another 10 minutes, giving the basket a good stir and shake a few times during cooking.
To make the gravy, use the chicken stock and chicken juices from earlier, and heat them until they come to a boil. Then, slowly stir in a corn flour slurry made from two tablespoons of corn flour or cornstarch mixed with six tablespoons of cold water. Serve the vegetables around the chicken on a tray, and pour the gravy into a warm gravy jug.
The result is a delicious and juicy whole roast chicken dinner, made even better with the addition of the golden and perfectly cooked vegetables, and a delicious gravy. Don’t forget to use any leftovers for a tasty chicken fried rice or to make a fantastic chicken and vegetable soup.
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Air Fryer Roast Chicken Dinner
Description
A whole roast chicken dinner made with an air fryer, complete with juicy chicken, golden vegetables, and a delicious gravy.
Ingredients
- 1 Whole chicken – approx. 1-3kg-1.5kg (2.9lb- 3.3lb) – ideally free range – *See Note 1
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp dried thyme
For the Carrots and Potatoes:
- 2 medium potatoes (approx. 175g each) – peeled and chopped into small cubes (approx. 1-1.5cm)
- 2 large carrots (approx 85g-100g each) – peeled and chopped into small cubes (approx. 1-1.5cm)
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the Green Beans and Cauliflower
- 120 g (4.2 oz) trimmed fine green beans
- 1 small head of cauliflower – chopped into small florets (about 300g altogether)
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the gravy:
- 400 ml (1 + ⅔ cup) strong chicken stock – (water plus 2-3 chicken stock cubes is fine)
- 2 tbsp cornflour(cornstarch in USA) – mixed with 6 tbsp cold water, to form a slurry
- salt and black pepper to taste
Instructions
- Take the chicken from the refrigerator 30-45 minutes before cooking to bring it to room temperature. Choose a free range chicken that weighs approximately 1-3kg (2.9lb-3.3lb).
- Coat the chicken with 1 tablespoon of olive oil, massaging it into the skin. Season with a mixture of ½ teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of dried thyme.
- Place the chicken in an air fryer set at 180°C/350°F for 45-50 minutes until the skin is golden and the juices run clear when tested with a skewer inserted in the thickest part of the thigh. The internal temperature should reach 75°C/165°F.
- Once the chicken is cooked, remove it from the air fryer and let it rest on a cutting board or tray. Cover it with foil and a tea towel. Add 400ml (1 + ⅔ cup) of chicken stock to the air fryer basket to pick up any chicken juices, creating the base for the gravy. Pour the liquid into a small saucepan and set it aside.
- Turn the air fryer temperature to 200°C/400°F. Toss 2 medium-sized potatoes (175g each) and 2 large carrots (85g-100g each) with 1 tablespoon of olive oil and ¼ teaspoon each of salt and pepper. Place the vegetables in the air fryer for 12 minutes, shaking once halfway through cooking.
- Add 120g of trimmed green beans and 1 small head of cauliflower to the air fryer basket. Drizzle with the remaining 1 tablespoon of olive oil and ¼ teaspoon each of salt and pepper. Toss the vegetables with a spoon or tongs, ensuring that the florets of the cauliflower are facing downwards or tucked under the potatoes/carrots and the green beans are not sticking up to prevent burning. Cook for 10-12 minutes until tender.
- While the vegetables cook, make the gravy. Bring the chicken stock and juices in the saucepan to a boil over high heat. Slowly add 2 tablespoons of cornflour mixed with water, stirring with a whisk, until the gravy has thickened to your desired consistency. Add any additional chicken juices and seasoning to taste.
- Remove the vegetables from the air fryer and serve them with the carved chicken and gravy.
Nutrition
- Calories: 660kcal
- Sugar: 6g
- Sodium: 1497mg
- Fat: 42g
- Saturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 150mg
