Air Fryer Roast Chicken with Salsa Verde

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:
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1 whole chicken (about 1kg)
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1 tbsp olive oil (plus extra for drizzling)
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Sea salt and freshly ground black pepper
For the salsa verde:
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1 small red chilli (taste and adjust to your heat preference!)
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A small bunch of coriander
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A few fresh mint and oregano leaves
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1 tsp capers
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1 small gherkin or pickle
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1/2 tsp English mustard
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1 tsp vinegar (white wine or red wine)
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Juice of half a lemon or apple cider vinegar
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2 tbsp olive oil
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Salt and pepper to taste
Method
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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. -
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. -
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. -
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. -
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. -
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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