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Whole chicken in an aerogrill

Whole Roast Chicken in an Air Fryer

With a spiced, crispy skin and tender meat. This chicken is guaranteed to be the centerpiece of any special dinner. An air fryer is a great alternative to the oven, and thanks to one little trick, the chicken comes out with a flavorful crust and juicy meat — especially in the breast.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Chicken (whole chicken)

1300

Vegetable oil

Dried oregano

0.5

Dried rosemary

0.5

Dried basil

0.5

Cumin

0.5

Whole cloves

Paprika

0.5

Ground hot pepper

Garlic powder

0.5

Khmeli-suneli

0.5

Salt

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 17 g

Fats 59 % 24 g

Carbohydrates 0 % 0 g

282 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

Start by making the marinade. Pour the vegetable oil into a bowl and add the dried herbs: oregano, rosemary, and basil.
Step 2:

Using a mortar and pestle, grind the cumin and three whole cloves.
Step 3:

Add the ground cumin and cloves to the oil, along with the paprika and ground hot pepper.
Step 4:

Next, add the garlic powder and a pinch of khmeli-suneli (a Georgian spice blend). Season the marinade with salt and stir until smooth.
Step 5:

Rinse the chicken, inside and out. Remove the tail nub and any excess fat. Rub the marinade thoroughly over the chicken, inside and out — you'll need about three tablespoons for this. Save the rest for basting during roasting. Refrigerate the chicken to marinate for at least two hours.
Step 6:

After marinating, take the chicken out of the fridge. Now for the little secret that keeps the breast juicy: slip thin slices of butter under the breast skin. Work carefully so you don't tear the skin, and keep the butter firm enough that it doesn't melt in your hands.
Step 7:

Set the chicken breast-side up (on its back) on the lowest rack of the air fryer.
Step 8:

As a finishing touch, I recommend making small cuts in the skin just above the drumsticks on both sides.
Step 9:

Tuck the wing tips into those little pockets so they don't burn. Roast the chicken at 300°F (150°C) on medium fan for one hour, basting it with marinade several times as it cooks. Then flip the bird breast-side down and roast the back for 45 minutes at the same temperature, basting the back now and then with the remaining marinade.

I recommend a medium bird, about 3 to 3 1/2 pounds (1.3–1.5 kg). Mine is a farm-raised chicken, and say what you will, its flavor is noticeably better than a factory bird's. You can control how browned the skin gets: raise or lower the temperature and fan speed, adjust the cooking time, and change the rack height depending on how crisp you want it. Either way, check in on it now and then so you don't miss the moment it starts to burn. How do you know the chicken is done? Poke a toothpick into the thickest part of the breast — if the juices run clear rather than pink, it's ready to serve. A whole roast chicken always looks festive, and the aromas in the kitchen while it cooks are wonderful. It works for the whole family, too: you can offer the skinless breast even to little ones. Enjoy!