This Sunday we’ll be staying in and roasting our way to the table with a feast of delicious treats for hubby to celebrate Fathers Day!
I started off with this flavoursome juicy roast chicken in the air fryer topped with a spicy creamy sauce. Hubby loved this for brunch!
Air Fryer Roast Chicken is an easy and delicious roast that is ready in an hour (or less) and can be made on a Sunday or for a weeknight dinner.
Brace yourselves for a juicy chicken on the inside and the crispiest skin (if you’re leaving the skin on), you’ll ever try on the outside. All you need is a few pantry staple ingredients and very minimal prep to get this air fryer whole chicken on the table.
I was most intrigued to try cooking a whole roast chicken in the air fryer.
I’ve always did the conventional oven roast and I wondered how the air fryer version could possibly turn out.
I’m overjoyed to report that the air fryer did not disappoint. Not at all! The chicken is so juicy and tender, and all the flavours are locked in. The best past, it was ready in just under an hour!
Cooking this whole roast chicken in your air fryer really is definitely a must-try!
Times may vary depending on the air fryer you’re using. I used the instant pot vortex brand.
Here’s what you’ll need for my AF Roast Chicken.
Sunday Roast Chicken
Ingredients
- To marinate the chicken:
- 1 whole chicken
- Salt & pepper to taste
- 2 tsp garlic flakes
- 2 tsp onion powder
- 1 tsp chili powder
- 1 tsp ginger garlic paste
- 2 tsp paprika
- 3 tbs oil
- For the sauce:
- 50g butter
- 1 tsp chili flakes
- 1 tsp thyme
- 2 tbs lemon juice
- 2 tbs mayonnaise
- 1/2 cup Nandos sauce of choice
- 1/2 cup fresh cream
- Freshly grounded black pepper
Instructions
- In a bowl, add and mix all of the marinade ingredients.
- Rub the marinade onto the cleaned chicken and allow to sit for 30 minutes.
- In the meanwhile, cut the scrubbed potatoes (skin on) into wedges and place into the bottom of the air fryer basket. (I used 3 potatoes)
- If you’re skipping the wedges, then just continue with the chicken.
- Place the chicken onto the potato wedges and cook at 180 degrees for 50 minutes (turning halfway).
- For the sauce:
- Melt butter over low heat, add in the chili flakes, thyme and black pepper to taste
- Once the butter starts to bubble, pour in the lemon juice, mayonnaise and Nandos sauce.
- Stir until smooth and creamy.
- Turn off the heat and lastly stir in the cream.
- Serve with roast chicken and crispy potato wedges
