Slimming World Friendly Air Fryer Whole Roast Chicken – This Air Fryer Whole Roast Chicken recipe is AMAZING! Tender, juicy chicken with a crispy skin.
Slimming World Friendly – 1 Syn with Gravy
My latest Air Fryer recipe for Air Fryer Whole Roast Chicken is AMAZING! Tender, juicy chicken with a crispy skin in just a little over an hour.
Plus, this recipe is Slimming World friendly too, with less fat and the added bonus of self-made gravy in the pot, fraganced with herbs, onion and fresh lemon.
I’m a total fan of food cooked in an air fryer, it’s quick, convenient, mess-free and is easy on my electricity energy costs too.
I have three air fryers, all slightly different – a Ninja Foodi MAX 14-in-1 SmartLid Multi-Cooker 7.5L; a Ninja Max Health Grill and Air Fryer, and a Ninja Foodi Dual Zone Air Fryer.
Today’s recipe for Air Fryer Whole Roast Chicken was cooked in my Ninja Foodi 14-in-1, but any air fryer will work that a small 1.2kg chicken will fit into.
The cooking time depends on the size of the chicken – from 1 hour to 1 hour 15 minutes, or slightly longer if you want a very crispy skin.
The chicken in the photos I am sharing today, was 1.2kg and cooked in 1 hour 15 minutes. And, as you can see, the skin was a gorgeous bronze colour and very crispy.
As I am actively following Slimming World (I have currently lost just over 3 stone in 6 months), I didn’t eat the skin, but my husband lapped it up!
As the chicken cooks, the juices drip into the bottom of the pot, to which I added a chicken stock pot cube, and some water, so you have ready-made gravy at the same time.
Last time I served this air fried chicken, it was with the usual Sunday Roast accompaniments – Brussels sprouts, carrots, roast potatoes, cheeky pigs-in-blanket and gravy of course.
But, it’s also fabulous with mashed swede, cauliflower cheese, broccoli, and a medley of oven roasted root veggies, with a Yorkshire pudding.
I hope you enjoy my latest air fryer recipe. Can also be cooked in a drawer-style air fryer, but you won’t get the gravy if cooked that way, Karen
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Cooking Notes
- SLIMMING WORLD: 1 Syn with the gravy – Free without the gravy.
- Discard the skin to enjoy this recipe on plan with speed veggies.
- Can also be cooked in a drawer-style air fryer, but you won’t get the gravy if cooked that way.
- Can be cooked in an Instant Pot, Crockpot etc.
- To check the chicken is cooked, push a temperature probe in the thickest part of the leg, the chicken is cooked when the temperature reaches 70C.
- Serve this air fried chicken last time, with the usual Sunday Roast accompaniments – Brussels sprouts, carrots, roast potatoes, cheeky pigs-in-blanket and gravy of course.
Ingredients Needed
- 1 x 1kg to 1.2kg chicken
- Selection of fresh herbs such as rosemary, thyme, sage etc
- 1 lemon, cut in half
- 1 onion, cut in to quarters
- Spray oil or olive oil
- 1/4 teaspoon garlic granules mixed with 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 x chicken stock pot
- 300mls water
- 1 tablespoon cornflour
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Air Fryer Whole Roast Chicken Recipe
Air Fryer Whole Roast Chicken
Yield:
4
Prep Time:
20 minutes
Cook Time:
1 hour
Total Time:
1 hour 20 minutes
My latest Air Fryer recipe for Air Fryer Whole Roast Chicken is AMAZING! Tender, juicy chicken with a crispy skin in just a little over an hour.
Plus, this recipe is Slimming World friendly too, with less fat and the added bonus of self-made gravy in the pot, fraganced with herbs, onion and fresh lemon.
I am a total fan of food cooked in an air fryer, it’s quick, convenient, mess-free and is easy on my electricity energy costs too.
I have three air fryers, all slightly different – a Ninja Foodi MAX 14-in-1 SmartLid Multi-Cooker 7.5L; a Ninja Max Health Grill and Air Fryer, and a Ninja Foodi Dual Zone Air Fryer.
I cooked today’s recipe for Air Fryer Whole Roast Chicken in my Ninja Foodi 14-in-1, but any air fryer will work that a small 1.2kg chicken will fit into.
The cooking time depends on the size of the chicken – from 1 hour to 1 hour 12 minutes, or slightly longer if you want a very crispy skin.
The chicken in the photos I am sharing today, was 1.2kg and cooked in 1 hour 15 minutes. And, as you can see, the skin was a gorgeous bronze colour and very crispy.
As I am actively following Slimming World (I have currently lost just over 3 stone in 6 months), I didn’t eat the skin, but my husband lapped it up!
The chicken juices drip into the bottom of the pot whilst cooking, to which I added a chicken stock pot cube, and some water, so you have ready-made gravy at the same time.
I served this air fried chicken last time, with the usual Sunday Roast accompaniments – Brussels sprouts, carrots, roast potatoes, cheeky pigs-in-blanket and gravy of course.
But, it’s also fabulous with mashed swede, cauliflower cheese, broccoli, and a medley of oven roasted root veggies, with a Yorkshire pudding.
I hope you enjoy my latest air fryer recipe. Can also be cooked in a drawer-style air fryer, but you won’t get the gravy if cooked that way, Karen
Ingredients
- 1 x 1kg to 1.2kg chicken
- Selection of fresh herbs such as rosemary, thyme, sage etc
- 1 lemon, cut in half
- 1 onion, cut in to quarters
- Spray oil or olive oil
- 1/4 teaspoon garlic granules mixed with 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 x chicken stock pot
- 300mls water
- 1 tablespoon cornflour
Instructions
- Stuff the cavity of the chicken with the herbs, onion and lemon halves.
- Spray some oil (or rub olive oil) over the chicken, and sprinkle the garlic granules and smoked paprika all over the chicken. Season with salt and pepper.
- Add the chicken stock pot and water to the inner pot, and place a greased trivet (or basket) into the pot.
- Place the seasoned chicken breast side down on the trivet (or in the basket), and cook for 30 minutes at 180C on the AIR FRYER setting.
- Using kitchen tongs, turn the chicken over after 30 minutes, and continue to cook at 180C for a further 30 minutes, until the skin is dark golden brown, crisp and when you pierce the thickest part of the leg, the juices run clear. *Or, push a temperature probe in the thickest part of the leg, the chicken is cooked when the temperature reaches 70C.
- Remove the trivet or basket with the cooked chicken, place the chicken on a serving platter, cover loosely with foil and allow to sit for 15 minutes whilst you make the gravy.
- Mix the cornflour with a little water and add it to the juices and liquid in the pot. Stir well and turn the setting to SAUTE/SEAR. Stirring all the time, cook until the gravy has thickened.
- Carve the chicken, and serve on warm plates with the gravy and accompaniments.
- SLIMMING WORLD: 1 Syn with the gravy – Free without the gravy. Discard the skin to enjoy this recipe on plan with speed veggies.
Notes
SLIMMING WORLD: 1 Syn with the gravy – Free without the gravy.
Discard the skin to enjoy this recipe on plan with speed veggies.
Can also be cooked in a drawer-style air fryer, but you won’t get the gravy if cooked that way.
Can be cooked in an Instant Pot, Crockpot etc.
To check the chicken is cooked, push a temperature probe in the thickest part of the leg, the chicken is cooked when the temperature reaches 70C.
Serve this air fried chicken last time, with the usual Sunday Roast accompaniments – Brussels sprouts, carrots, roast potatoes, cheeky pigs-in-blanket and gravy of course.
Serves 6 people for a roast dinner or 4 people with leftovers.
Nutrition Information
Yield 6
Serving Size 1
Amount Per Serving
Calories 509Total Fat 31gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 21gCholesterol 189mgSodium 252mgCarbohydrates 5gFiber 1gSugar 2gProtein 50g
