Description
Air fryer roast chicken is perfect to prepare one chicken you can use for three recipe – maximising meals and minimising waste.
Ingredients
Units
- 1/2 chicken, split down the back bone
- 4 shallots, cut lengthwise
- 1 tbsp (15g) butter
- 1 tbsp olive oil
- 1 clove garlic
- 1 tsp miso
- 1 lemon
Salad
- 400–600g of your favourite spring greens: long-stem broccoli, beans, asparagus, sugar snap peas
- 25g or handful of fresh parsley (5g for the chicken, the rest for the salad)
- 200g cherry tomatoes
- 400g sourdough bread
Dressing
- Small handful of chives, or 1 tbsp chopped parsley
- 1 generous tsp honey
- 1 generous tsp dijon mustard
- 15 ml olive oil
Instructions
- Start by cutting your chicken in half down the backbone, using kitchen scissors if handy. You can also ask your butcher to do this for you or purchase a half chicken if you prefer.
- Chop a handful of parsley.
- In a small bowl, combine a small handful or 5g of finely chopped parsley with the butter, miso and a tablespoon of olive oil. Finely grate in the garlic, and mix to combine. The oil will make it easier to spread the butter mixture on the chicken and help make it even more crispy.
- Season your chicken on both sides with salt and pepper. Using your fingers, lift up the skin on the chicken breast and legs, rubbing the butter mixture under the skin. Drizzle the top of the skin with olive oil. Try tp ensure that no herby butter is on top of your chicken skin, as the herbs will burn.
- Halve your lemon. Place your shallot halves and two lemon halves on the bottom of your roasting tray, and nestle your chicken in the middle.
- Roast in the oven or air fryer.Air fryer
Air fry at 160ºC for 25-35 minutes or until cooked through check the chicken after 20 minutes. For the last 5-10 minutes, turn onto the other side, to ensure even cooking. Chickens will vary in size, so adjust the cooking time as needed.Oven:
Roast on the fan setting at 180ºC for 30-40 minutes or until cooked through check the chicken after 20 minutes. Chickens will vary in size, so adjust the cooking time as needed.Checking the chicken: Check that the chicken is cooked through by piercing the thickest part of the chicken thigh and check that the juices run clear. If you have a thermometer, pierce the thigh close to the bone and check that the thermometer reads 70ºC.Thigh meat is most juicy and tender at 75ºC, resting the chicken from 70ºC up to 75ºC will yield the best results. - While your chicken is roasting, start preparing your spring vegetables, washing and trimming as appropriate. Bring a large pot of salty water to boil. Blanch your spring greens, boiling them for 30 seconds to 1 minute depending on the thickness of the vegetable. Remove them from the boiling water once just cooked with a slight bite (taste as you go for best results).
- Drop your blanched vegetables in ice water to stop the cooking process and keep them green, vibrant and crunchy. If using different kinds of spring vegetables, blanch them separately as they will cook at different times.
- After blanching your vegetables, prepare your croutons by slicing your sourdough bread into 3 thick slices, about 2 ½ fingers. Carefully slice off the crust with a serrated knife, then tear the fluffy middle into large chunks.
- Once cooked through, remove the chicken from the oven and let it rest in a warm spot. (Top tip: place the skin back into your air fryer or cooling oven to crisp up the skin, adding an extra crunch to your salad).
- While the chicken is resting, prepare your croutons by dipping your sourdough bread chunks into the chicken drippings. Remove the grate from the air fryer and add the coated bread chunks directly into the air fryer basket. Air fry at 165ºC for 5-10 minutes until the croutons are golden but still soft in the middle.
- While the bread is cooking, prepare your dressing. Finely chop your chives, if using, or parsley if preferred, and add to a small bowl. Scoop out the roasted lemon flesh into the bowl, and to it add the honey, dijon mustard and olive oil.
- Once rested, shred the chicken and toss it with the dressing and salad vegetables. Add the croutons on top to prevent them from going soggy from the dressing. Serve warm or at room temp.
Top Tip: Save the chicken bones after shredding the meat off to cook chicken stock
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Mains
- Method: Air fryer