This year, for the Roast Chicken Day on October 2nd, I couldn’t help but bring my special version to the table: whole air fryer roast chicken with crispy potatoes.
Roast chicken is much more than just a main course: it’s the scent of Sunday, the sound of the skin “crunching” with each bite, and the side of potatoes that soak up all the flavors of the seasoning.
The air fryer is the perfect ally for those who want a chicken that is golden on the outside and juicy on the inside without sacrificing lightness. With a few tricks, the result is surprising: crispy skin that gives an ASMR crunch, tender meat that falls off the bone, and golden potatoes that make the perfect side.
The beauty of this recipe is that you don’t need to be a chef: just a whole chicken weighing about 2.2 lbs, a good mix of spices, and under an hour of cooking to bring to the table a dish that’s a celebration by itself. A dish that always pleases everyone, young and old, and will be the star in many Italian kitchens for the 9th edition of Roast Chicken Day.
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👉 Before you start, I suggest you also take a look at my other crispy and irresistible recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Whole Air Fryer Roast Chicken with Crispy Potatoes.
- 2.2 lbs chicken
- 28.2 oz potatoes
- 2 tbsps extra virgin olive oil
- 3 tsps spices (rosemary, smoked paprika, iodized salt)
- 1 clove garlic
Tools
- Air Fryer
Steps
Step-by-step preparation
Pat the chicken skin dry with paper towels: this is crucial to remove excess moisture and achieve truly crispy skin during cooking. In a small bowl, mix extra virgin olive oil with the spice blend (I used 3 teaspoons of rosemary, smoked paprika, and iodized salt) and a crushed garlic clove. Rub the chicken thoroughly with this mixture, both on the outside and inside the cavity, to deeply flavor it.
Peel the potatoes and cut them into even wedges so they cook uniformly. Toss them with oil, salt, and fresh rosemary sprigs, massaging them with your hands to evenly distribute the seasoning. The potatoes will be the perfect side: golden on the outside, tender on the inside, and fragrant with the chicken’s aromas.
Place the chicken in the air fryer basket with the breast side down. This little trick allows the natural fat to melt and make the meat even more tender. Arrange the potatoes all around the chicken (or, if your air fryer has a second rack, place them on top). Cook at 356°F for 30 minutes: you will already start to smell the aroma filling the kitchen.
After the first 30 minutes, use two wooden spoons or kitchen tongs to turn the chicken, placing the breast side up. Use this step to give the potatoes a ‘shake’: move them a bit so they brown on all sides. Continue cooking for another 30 minutes at 356°F, until the skin is nicely golden and crispy, and the meat is tender and juicy.
To ensure the chicken is cooked:
Check with a digital thermometer inserted into the thickest part of the breast (without touching the bone).
The internal temperature should be at least 165°F.
For the thighs, if you want to check, the thermometer should read 167–171°F.Once cooked, let the chicken rest for at least 5 minutes in the closed basket: this allows the juices to redistribute and the meat to remain tender. Then cut it into pieces and serve it with the crispy, rosemary-scented potatoes. A dish that feels like a celebration!
Storing Whole Air Fryer Roast Chicken with Crispy Potatoes
The roast chicken with potatoes can be stored in the fridge for 2 days in an airtight container.
Tips for a Perfect Whole Air Fryer Roast Chicken with Crispy Potatoes
If you want an even crispier effect, brush the chicken with a bit of oil during the last 5 minutes of cooking.
Do not cook at higher temperatures: you risk burnt skin and raw interior.
The potatoes cook in the same time as the chicken if cut into even wedges!
After cooking:
Let the chicken rest 5–10 minutes out of the fryer.
If not serving immediately, lightly cover with a sheet of aluminum foil and let cool at room temperature for a maximum of 30–40 minutes.
Then store in the refrigerator in an airtight container, possibly separating the potatoes.
To reheat without losing crispness:
Preheat the air fryer to 356°F.
Place the chicken in the basket (skin side up) and heat 5–8 minutes (depending on the size of the pieces, for a whole chicken 8–10 minutes).
For the potatoes: 3–5 minutes at 356°F together with the chicken or immediately after, stirring halfway through cooking.
FAQ (Questions and Answers)
How do I know if the chicken is well cooked?Check the internal temperature with a thermometer: at least 165°F in the breast and 167–171°F in the thighs.
Do I need to remove the grill from the air fryer?No, it’s better to leave it: the air circulates better and the fat drips away, making the skin crispier.
Can I use other seasonings?
Of course! You can use your favorite spice blends: sweet paprika, curry, herbes de Provence, or garlic powder.
Celebrate Roast Chicken Day on October 2nd with this crispy and irresistible recipe! 🎉
If you liked it, follow me so you don’t miss other perfect air fryer recipes and save this preparation for your next family dinners. 🐔✨
