By Jenny Tschiesche @jennytschiesche
This recipe is an extract from the BUDGET AIR-FRYER COOKBOOK published by Penguin Random House SA.
This is a brilliantly quick and easy way to roast a chicken. I love using the air fryer for this method; it delivers the most irresistible crispy skin while keeping the meat juicy and tender.
1.The way most chickens are presented is breastbone up. Turn the chicken over and, using kitchen shears, cut either side of the backbone in order to remove it completely. Turn the chicken over and press down onto a cutting board to flatten.
Ingredients
Instructions
2.Brush on the melted butter and sprinkle over the seasoning.
3.Preheat the air-fryer to 180 °C. Place the chicken in the preheated air-fryer and cook for 30 minutes, then turn over and cook for a further 10–15 minutes.
4.Check the internal temperature of the thickest part has reached 74°C on a food thermometer; if not, cook for a few more minutes. Serve.