Whole Roast Chicken Dinner in the Air Fryer

Source video by Kitchen Sanctuary on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

Nicky from Kitchen Sanctuary shows how to cook a whole 1.5kg chicken in the air fryer, then uses the flavoursome basket juices to roast the vegetables and build a quick gravy. The chicken cooks first at 180°C, then rests under foil while chopped potatoes, carrots, cauliflower and fine green beans crisp up at 200°C. It is a true one-basket Sunday lunch with minimal washing up. Perfect for smaller households or anyone who wants a roast without firing up the oven.

Ingredients

• 1.5 kgwhole chicken, brought to room temperature 35 to 40 minutes before cooking
• 1 tbspolive oil
• 0.5 tspsalt
• 0.5 tspblack pepper
• 0.25 tspdried thyme

• 2large carrots, peeled and chopped into 1.5cm chunks
• 2medium potatoes, peeled and chopped into small bite-sized chunks
• 1 tbspolive oil, for the potatoes and carrots
• 0.25 tspsalt, for the potatoes and carrots
• 0.25 tspblack pepper, for the potatoes and carrots
• 1small cauliflower, broken into small florets (add late)
• 120 gfine green beans, trimmed (add late)
• 1 tspolive oil, for the cauliflower and beans (add late)
• 0.25 tspsalt, for the cauliflower and beans (add late)
• 0.25 tspblack pepper, for the cauliflower and beans (add late)

• chicken stock, used to swirl out the air fryer basket and capture the chicken juices
• 2 tbspcornflour, mixed with the cold water to form a slurry
• 6 tbspcold water

Method

1. Take the whole chicken out of the fridge 35 to 40 minutes before cooking to take the chill off.

   ~35 min

2. Drizzle the chicken with 1 tablespoon of olive oil and rub it all over the skin with your hands. Sprinkle on 0.5 tsp salt, 0.5 tsp black pepper and 0.25 tsp dried thyme.

   ~3 min

3. Place the chicken into the air fryer basket breast-side up, tucking the legs in so they do not touch the element. Cook at 180°C (350°F) for 45 to 50 minutes until completely cooked through.

   ~50 min

4. While the chicken cooks, peel and chop two large carrots into 1.5cm chunks, peel and chop two medium potatoes into small bite-sized chunks, break a small cauliflower into florets and trim the green beans.

   ~10 min

5. Remove the cooked chicken from the air fryer, place on a tray, cover with foil and then a tea towel to rest and keep warm.

   ~2 min

6. Swirl chicken stock around the bottom of the air fryer basket to lift the juices and fat, then pour into a small pan and set aside for the gravy.

   ~2 min

7. Add the chopped potatoes and carrots to the basket, drizzle with 1 tablespoon olive oil and sprinkle with 0.25 tsp each salt and pepper. Shake to coat, then cook at 200°C (400°F) for 12 minutes.

   ~12 min

8. Remove the basket and give it a good shake. Add the cauliflower florets and 120g fine green beans, drizzle with 1 teaspoon olive oil and sprinkle with 0.25 tsp each salt and pepper. Stir well, bringing the potatoes and carrots to the top to protect the cauliflower and beans from charring.

   ~2 min

9. Cook for a further 10 minutes at 200°C, shaking the basket a couple of times during cooking.

   ~10 min

10. Meanwhile, heat the reserved chicken stock and juices in the pan until bubbling. Mix 2 tablespoons cornflour with 6 tablespoons cold water and slowly stir the slurry into the stock until thickened. Add any resting juices from the chicken.

    ~5 min

11. Spread the vegetables around the rested chicken on the tray, pour the gravy into a warm jug and serve.

    ~2 min

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