Chicken
A whole bird in an hour with crisper skin than the oven gives you. It starts breast-down so the breast bastes itself in the thigh fat.
180° · 60m ✓74° 180°C / 360°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
✓ 74°C / 165°F safe internal temp
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Log inIngredients
- 3.2 kg whole chicken, giblets removed, patted very dry
- 2 tbsp olive oil
- 4 tsp fine salt
- 2 tsp black pepper
- 2 tsp dried thyme
- 2 tsp garlic powder
- 2 lemon, halved, tucked into the cavity
Steps
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Preheat the air fryer to 180°C / 360°F.
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Dry the chicken thoroughly, rub all over with oil, then season inside and out. Tuck the lemon halves into the cavity and tie the legs if you have string.
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Place the bird breast-side DOWN in the basket.
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Cook for 40 minutes.
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Turn the chicken over so the breast faces up. Use two sets of tongs or silicone mitts — it is heavy and hot.
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Cook for a further 20 minutes, until the skin is deep brown and crisp.
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Check the thickest part of the thigh reads 74°C / 165°F without touching bone. Rest for 10 minutes before carving.