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Airfryer Greek lemon chicken with crispy potatoes recipe
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Airfry a whole chicken for juicy, tender perfection the family will love.
Ingredients:
  • 1.5kg free range chicken
  • 500g roasting potatoes, cut into 3cm pieces
  • 1 lemon, zest grated
  • 36.40 gm olive oil
  • 4.80 gm salt flakes
  • 1 tsp dried oregano
  • 1/2 tsp cracked black pepper
Instructions:
  • Rinse the chicken thoroughly and gently dry it with paper towels. Allow it to rest at room temperature for 20 minutes.
  • Place the potatoes in a saucepan of cold salted water, bring to a boil, then simmer for 15 minutes or until tender. Drain the potatoes and let them steam dry.
  • Prepare the marinade by blending the fresh lemon zest with the rest of the ingredients. Apply half of the marinade generously all over the chicken. Stuff the chicken cavity with both halves of the lemon. Place the chicken breast side down on a large piece of foil.
  • In the Crisp 'N Bake Toaster Oven, place the chicken and foil on the air-fryer tray on the middle shelf. Put the drip tray on the bottom shelf. Air-fry for 30 minutes, rotating the tray for even browning.
  • Coat the potatoes in the flavorful marinade. Gently take out the air-fryer rack from the oven and flip the chicken over to reveal the breast side. Place the potatoes around the chicken and bake for 30 minutes.
  • Take the cooked chicken out of the oven and check the temperature in the thickest part of the leg with a meat thermometer, which should read 73°C/163°F or higher. If unsure, insert a skewer into the thickest part - if the juices run clear, the chicken is likely done.
  • Let the cooked chicken rest for 15 minutes on a board while you crisp up the potatoes in the oven, ensuring to remove the foil and drip-tray for perfectly golden potatoes.
  • Present the chicken in elegant slices alongside crispy potatoes, accompanied by a side of Greek salad or steamed vegetables.

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