Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
For the chicken
- 1 whole chicken, 1.4–1.6 kg
- 1 ½ tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tsp garlic powder
- 1 tsp dried thyme (or mixed herbs)
- ½ tsp smoked paprika
- 40 ml olive oil
- ½ lemon, halved
For the gravy
- 250 ml chicken or vegetable stock (room temperature)
- 8 g cornflour
- 2 tbsp cold water
- 1 tsp white wine vinegar or lemon juice
- salt
- pepper
Method
Prepare the chicken
Remove the chicken from the fridge 15 minutes before cooking.
Pat the skin completely dry inside and out using paper towel — any moisture prevents crisping.
Tuck the wingtips under the body, folding them back against the sides.
Place the lemon halves inside the cavity.
In a small bowl, mix salt, pepper, garlic powder, thyme, and paprika.
Rub the olive oil all over the skin, then sprinkle the spice mix evenly, coating the whole bird.
Cook the chicken
Preheat the air fryer to 200°C for 5 minutes.
Place the chicken breast-side up in the air fryer basket. If it fits snugly, the basket is the right size.
Cook at 200°C for 40–45 minutes, depending on size: a 1.4 kg bird takes 40 minutes; 1.6 kg takes 45 minutes.
At the 30-minute mark, check that the skin is golden. If it's browning too fast, lower the temperature to 190°C for the final 10 minutes.
The chicken is done when the thickest part of the thigh registers 75°C on a meat thermometer, or when the juices run clear when you prick the thickest part.
Remove the chicken carefully — the basket will be hot — and transfer to a warm plate. Let rest for 10 minutes before carving.
Make the gravy
While the chicken rests, carefully pour the pan drippings (golden fat and juices) into a small saucepan.
Add the room-temperature stock to the pan and place over medium heat.
In a small cup, whisk the cornflour with 2 tbsp cold water until smooth; no lumps.
Bring the stock to a gentle simmer, stirring occasionally. Once simmering, slowly pour in the cornflour slurry while stirring constantly.
Keep stirring for 2–3 minutes until the gravy thickens and loses any raw cornflour taste. It should coat the back of a spoon lightly.
Finish with a squeeze of vinegar or lemon juice, and taste for salt and pepper. Adjust if needed.
Pour into a warm jug and serve alongside the carved chicken.
Carving and serving
Using a carving knife, cut the legs away from the body first, then separate the thighs from the drumsticks.
Carve the breast meat by slicing downward along the breastbone.
Arrange on a warm serving platter with fresh rocket or roasted greens on the side.
Serve the gravy separately and pour over just before eating.
