Jamie Oliver Air Fryer Roast Whole Chicken

Jamie Oliver’s Air Fryer Roast Chicken is made with whole chicken, cauliflower, curry paste, chickpeas, basmati rice, and fresh herbs. This easy Air Fryer Roast Chicken recipe creates a tasty and healthy dinner that takes about 50 minutes to cook and serves 4-6 people.

Ingredients Needed:

• 1 x 1.5kg whole free-range chicken
• 1 small cauliflower
• 4 tablespoons Kerala-style curry paste
• Olive oil
• Red wine vinegar
• 1 x 700g jar of chickpeas
• 1 mug of basmati rice (300g)
• ½ a lemon
• ½ a cucumber
• ½ a red chili
• 150g natural yoghurt
• 3 tablespoons mango chutney
• ½ a pomegranate
• Poppadoms, to serve

For The Curry Sauce:

• 1 onion
• 2 cloves of garlic
• 5cm piece of ginger
• 1 fresh red chili
• 1 bunch of coriander (30g)
• Groundnut oil
• 1 heaped teaspoon of brown mustard seeds
• 1 teaspoon ground turmeric
• 1 handful of curry leaves
• 300g ripe cherry tomatoes
• 1 x 400g tin of light coconut milk
• ½ a lemon

How To Make Air Fryer Roast Chicken:

1. Prepare the Chicken and Cauliflower: Press down on the chicken to break the backbone and flatten it. Rub the chicken and quartered cauliflower with 2 tablespoons of curry paste, olive oil, a splash of red wine vinegar, sea salt, and black pepper. Make sure to get the paste into the slashes you cut into the thighs.
2. Cook the Chicken and Cauliflower: Place the chicken, breast-side down, into the larger air fryer drawer. Cook for 50 minutes at 200ºC, turning halfway. In the smaller drawer, cook the cauliflower at the same time, adding the chickpeas halfway through.
3. Make the Curry Sauce: Peel and slice the onion, garlic, and ginger. Slice the chili and chop the coriander stalks. In a pan over medium heat, fry the mustard seeds, turmeric, curry leaves, onion, garlic, ginger, chili, and coriander stalks for 2 minutes. Add the tomatoes and 2 tablespoons of curry paste. Cook for 15 minutes, stirring occasionally.
4. Prepare the Rice: Boil 2 mugs of water in a pan, add the lemon half, a pinch of salt, and the basmati rice. Cover and cook on low heat for 12 minutes. Fluff with a fork and remove the lemon.
5. Finish the Curry Sauce: Stir in the coconut milk and simmer until the sauce thickens. Season with salt, pepper, and lemon juice to taste.
6. Make the Cucumber Yoghurt and Mango Chutney: Grate the cucumber and squeeze out the water. Mix with the chili and yoghurt. For the mango chutney, bash out the pomegranate seeds and mix them with the chutney in a small bowl.
7. Serve: Place the rice on a platter and top with the roasted chicken. Arrange the cauliflower and chickpeas around the sides. Serve the curry sauce in a bowl, with the cucumber yoghurt, mango chutney, and poppadoms on the side. Scatter coriander leaves over everything.

Recipe Tips

• Flatten the Chicken: Push down on the chicken to help it cook faster and more evenly in the air fryer.
• Turn the Chicken Halfway: Flip the chicken halfway through cooking so it gets crispy on both sides.
• Add Chickpeas Later: Put the chickpeas in halfway to keep them from overcooking.
• Rub in the Curry Paste: Make sure the curry paste gets into all parts of the chicken and cauliflower to give them great flavor.
• Cook Chicken Properly: Check the chicken with a thermometer (it should reach 75°C/165°F) to make sure it’s fully cooked.

How To Store & Reheat Leftovers

Storing in the Fridge: Store the leftover chicken, cauliflower, and rice in airtight containers in the fridge for up to 3 days.

Freezing: You can freeze the chicken and rice for up to 2 months. Place them in freezer-safe containers.

Reheating: Reheat the chicken and rice in the air fryer at 180°C for about 5-7 minutes, or until warmed through. Alternatively, you can reheat them in the microwave.

Nutrition Facts

• Calories: 648
• Fat: 19.3g
• Saturated Fat: 5.9g
• Sugars: 16.1g
• Salt: 1.2g
• Protein: 48.7g
• Carbohydrates: 74.4g
• Fiber: 9g

Jamie Oliver Air Fryer Recipes:

• Air Fryer Chicken In A Bag
• Air fryer Chicken & Mushroom Pastry Parcels
• Air Fryer Cheddar Cheese Scones