Air fryer arancini
Use your air-fryer to make these crunchy, golden rice balls – they're an ideal side for an Italian-inspired feast
Air-fryer roast chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 2.25kg whole chicken
- 3 tbsp vegetable oil
- 1 tsp smoked paprika
- 1 tsp dried mixed herbs
- 1 tsp garlic granules
Nutrition: Per serving (6)
- kcal409
- fat26g
- saturates6g
- carbs0.3g
- sugars0.1glow
- fibre0.2g
- protein43ghigh
- salt0.8glow
Method
step 1
Prepare the chicken by removing the string and anything in the cavity. Combine the oil, paprika, dried herbs and garlic granules with ½ tsp salt and plenty of freshly ground black pepper in a small bowl. Put the chicken in a large bowl, then rub the chicken all over with the spiced veg oil.
step 2
Heat the air-fryer, if necessary, to 180C then carefully put the chicken into the air-fryer, breast-side down. Cook for 30 mins, turn the chicken over and cook for a further 10 mins. Turn the heat up to 200C and cook for a final 10-15 mins to crisp the skin, until a temperature probe reaches 70C when inserted at the thickest part of the chicken or the juices run clear when pierced.
