Air fryer roast chicken with orange & ginger

A simple fragrant roast chicken cooked in the air fryer with citrus, ginger and thyme for a glossy jus.

Prep Time10

Cook Time1

Total Time1

Servings: 2 servings

1 small free-range chicken up to 1.3–1.5 kg
1 clemengold clementine or orange zest of 1
200 ml freshly squeezed clemengold clementine or orange juice about 4 clementines
200 ml strong chicken stock
3 cloves garlic crushed
3 cm ginger finely grated
4 sprigs thyme
salt to taste
black pepper to taste
drizzle olive oil
8 medium–small potatoes approx. 700 g, halved
2 Tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
salt and pepper to season potatoes

Zest one clemengold clementine (or orange) and squeeze enough fruit to yield 200 ml of juice (about 4 clementines). Grate the ginger and crush the garlic.
In a small jug combine the citrus zest and juice, 200 ml strong chicken stock, crushed garlic and grated ginger; season with a little salt and pepper.
Place the whole chicken, breast-side up, into the air fryer basket (remove the drip tray if required by your model). Pour the citrus-stock mixture over the chicken and scatter the thyme sprigs around it. Drizzle the chicken with a little olive oil and season the skin with salt and pepper.
Set the air fryer to Roast at 180°C (350°F) for 60 minutes. Start with the chicken breast-side up for 20 minutes, then turn the chicken onto its underside for the next 20 minutes, then return it breast-side up for the final 20 minutes so it browns evenly (you will turn it twice during cooking).
While the chicken starts roasting, halve the potatoes and toss them with 2 Tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, and salt and pepper to taste.
Place the seasoned potatoes in the air fryer basket (or the separate compartment) and set Air Fry at 190°C (375°F) for 30 minutes. If your air fryer has a Sync Cook feature, use it so the potatoes and chicken finish together.
When the chicken is cooked through (internal temperature 75°C/165°F in the thickest part) remove it and set aside to rest. Strain the pan juices and serve as a jus alongside the carved chicken and roast potatoes.