Air Fryer Roast Chicken with Salsa Verde

Crispy roast chicken with salsa verde in an air fryer

Air Fryer Roast Chicken with Salsa Verde

Crispy skin, juicy meat, and a zippy herby drizzle — this is how to roast a whole chicken in the air fryer. It’s simple, delicious, and just happens to be cheaper than a supermarket rotisserie bird.

Serves: 4
Prep time: 10 minutes
Cook time: 50–60 minutes
Total time: 1 hour 10 minutes
 

If you’ve ever wondered whether you can roast a whole chicken in the air fryer — yes, you can, and yes, you should. This is about minimal ingredients and maximum flavour. We're keeping it simple with just salt, pepper and olive oil — but finishing with a vibrant salsa verde to take it over the top.

Ingredients

For the chicken:

  • 1 whole chicken (about 1kg)

  • 1 tbsp olive oil (plus extra for drizzling)

  • Sea salt and freshly ground black pepper

For the salsa verde:

  • 1 small red chilli (taste and adjust to your heat preference!)

  • A small bunch of coriander

  • A few fresh mint and oregano leaves

  • 1 tsp capers

  • 1 small gherkin or pickle

  • 1/2 tsp English mustard

  • 1 tsp vinegar (white wine or red wine)

  • Juice of half a lemon or apple cider vinegar 

  • 2 tbsp olive oil

  • Salt and pepper to taste

Method

  1. Prepare the chicken
    Turn the chicken breast-side down. Using kitchen scissors, cut along both sides of the backbone to remove it (save this for homemade stock!). Flip the chicken over, press down firmly to flatten it.

  2. Season and air fry
    Season the underside of the chicken with salt and pepper. Drizzle with olive oil. Place the chicken breast-side down into the air fryer basket and season the top as well. Cook at 180°C for 40 minutes.

  3. Flip for crispiness
    When 20 minutes remain, turn the chicken breast-side up. This ensures crispy skin and juicy meat. Cook for the final 20 minutes until golden and cooked through.

  4. Check for doneness
    Use a thermometer to check the thickest part of the breast and thigh — you’re looking for 72°C or higher. Alternatively, cut in and check the juices run clear.

  5. Make the salsa verde
    While the chicken rests, finely chop the chilli, coriander, herbs, capers and gherkin. Stir in the mustard, vinegar, lemon juice and olive oil. Season to taste — you want salty, spicy, tangy and herby in perfect balance.

  6. Serve
    Pour any cooking juices over the carved chicken, then spoon over the salsa verde. Serve immediately while the skin is still crisp.

Chef’s Tip:
Taste your chilli before adding — supermarket chillies can be surprisingly fiery!

Enjoy – Del x

Want more air fryer goodness? Check out Will It Air Fry? — my book is packed with smart, tasty air fryer ideas to help you save time and money.

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