Roast Chicken

OK, we joined the air fryer revolution in 2024 and have barely used the cooker since - almost everything cooked turns out great but we are particularly pleased with how a roast chicken turns out. Super-crisp golden skin and, because of the way an air fryer works, the meat underneath remains super juicy. We use the Ninja 300 with a 7.6L capacity which just about fits the chicken in without having to cut any of his bits off. • 1 medium free-range chicken (approx. 1.3kg) • 1 tablespoon sesame oil • 1 garlic clove • 6 cloves • 1 lemon • Garlic Salt • Black Pepper • Chinese Five Spice • Knob of Butter • Herbs of your choice - we like to use Tarragon

Serves four. (Or one Henry VIII)

Take the chicken out of the fridge 30 minutes before cooking to bring it to room temperature. Start by slicing the garlic into six slices, then prick the breast of the bird with a knife to make six small cavities on each breast. Poke alternative slices of garlic and cloves into the holes - these should be removed once the chicken is cooked unless you want a bit ‘hit’ of those flavours when eating your dinner. Sometimes we leave them in for the frill. Mix the knob of butter, sesame oil, garlic salt, pepper, herbs and five spice into a paste and spread over the chicken Pierce the lemon a few times with a knife, then put this inside the cavity (if it’s too large to fit, halve it). Put the chicken breast-side down in the basket, then cook for 1 hour, turning it over after 30 minutes. Leave to rest for as long as you can before you give in and rip a wing off to try it - Doesn’t everyone do that? The meat will be juicy and the skin crispy - if it’s not you’ve drunk too much and maybe put the kids hamster in by mistake - tell them he’s gone on holiday and his cousin might be coming over from Paris in a part exchange deal so they need to learn some French.

Roast Chicken - Air Fryer Style

Sunday Roasts have never been so good.

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