Roast Chicken Dinner in the air fryer
Sunday Roast Chicken Dinner in the air fryer. So simple and comes with roast potatoes, roast vegetables and stuffing. The perfect Sunday dinner for families.
Start by making your stuffing. Clean and dice your leek. Peel and dice the onion. Mix together in a bowl with the sausage meat, sage, thyme, salt, pepper, butter and mix well. Once it is well mixed add to it the breadcrumbs. Make it into a giant ball. Stuff the sage and onion stuffing into the cavity of the whole chicken.
Massage a tablespoon of olive oil into the breast sides of the chicken until all visible chicken skin is lightly oiled. Season all the oily areas with salt, pepper and parsley.
Turn the chicken breast over and place into the air fryer breast side down.
Now do the same with the bottom side of the chicken making sure it also gets the same amount of olive oil, salt, pepper and parsley.
Peel and dice the carrots into large chunks, then quarter the courgettes into medium sticks. Place the vegetables into a bowl, season with salt and pepper and drizzle a little olive oil. Mix with your hands so that it’s all well coated. Place the carrots and courgettes down the side of the chicken in any available room.
Cook the chicken (breast side down) for 25 minutes at 180c/360f. While the chicken is cooking, peel and dice your potatoes ready for roast potatoes. Place them in the same bowl that you seasoned the courgette and carrot in and add a little salt and pepper to them and give them a mix.
After 25 minutes using your kitchen tongs, remove the chicken from the air fryer and put it to one side while you remove all the carrots and courgettes. Place the carrots and courgettes into a separate bowl and put to one side.
Place the chicken back into the air fryer (this time breast side up) and place the roast potatoes in any available spaces around the edge of it.
Cook for a further 25 minutes at the same temperature.
10. Check to make sure it is cooked and serve with the roasted vegetables and the stuffing.
Always slice into your chicken to make sure it is cooked or not. If it is not quite cooked, then cook it for a further 20 minutes (without the potatoes and veg) at 160c/320f. I only ever need to do this if the chicken is really big or if the chicken hasn’t fully thawed out.
I season the roast potatoes in the same bowl that the courgettes and carrots were in. This is because the leftover olive oil is still there, and it saves you on washing up and olive oil! I purposely make more stuffing than I actually need. I use about 25% of it and then freeze the rest into little zip bags of 3, then I have enough for future Sunday dinners.
Or you can cook it after and have extra stuffing for everyone! You can use any vegetables you wish. We went with carrots and courgette because they cook perfectly in the air fryer and because we like them so much.
We have found the best place to source whole chicken to make Roast Chicken Dinner in the air fryer is from ButcherBox. You even receive free bacon and $10 off your first order when you sign up with this link.
Calories: 888kcal | Carbohydrates: 37.6g | Protein: 73.9g | Fat: 47.9g | Saturated Fat: 14g | Cholesterol: 240mg | Sodium: 936mg | Potassium: 1613mg | Fiber: 6.1g | Sugar: 6.7g | Calcium: 80mg | Iron: 5mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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