Serves 4
What you’ll need
- 1 whole chicken
- 1 cup olive oil
- Juice of 1 lemon
- 1/2 a lemon
- 1 tablespoon honey
- 1 tablespoon pepper
- 1 tablespoon oregano
- 1 sprig of thyme or oregano
- 2 teaspoons sea salt
To serve
- Your choice of chopped root vegetables (e.g. potato, sweet potato)
- Extra lemon wedges if you desire
Method
1. To a bowl add olive oil, lemon juice, pepper, salt, oregano and honey. Mix together well.
2. With a paper towel pat down the chicken skin to remove any excess moisture, sprinkle with some sea salt and pour over the glaze. Rub through the cracks on the chicken and ensure it’s evenly spread.
3. Place the chicken along with any chopped root vegetables of your choice directly into an air fryer with a rack. This will capture all the chicken juice and you can use this as a sauce when serving.
4. Set your air fryer to 175°C and cook for 15 minutes, the skin will turn a dark brown. Lower the heat to 150°C and cook for another 40 minutes. Turn the chicken around and turn the back heat up to 175°C again and cook for another 10 minutes. This will ensure a crisp skin all around the chicken.
5. Place chicken and vegetables on a serving dish and drizzle over any remaining juices. Garnish with a sprig of rosemary or thyme.
More ways to save this Christmas
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