Air Fryer Whole Chicken

Pat dry the chicken, rub the butter under the chicken breast skin.

In a mixing bowl, add herbs, paprika, garlic powder, salt, and pepper

Mix well and apply the rub on the chicken to season it. Make sure to coat the chicken evenly

Spray some oil onto the air fryer basket, then if you have a non-stick bowl (or the air fryer is set to catch the dripping of the chicken), place the onions, carrot and garlic on the bowl then fit the basket and add the whole chicken in the basket.

Cook at 180˚C for about 30 minutes. Then flip the chicken and let it cook for another 20 to 30 minutes.

Once the skin is crisp and golden brown, remove the chicken from the air fryer and let it rest for 5-10 minutes before serving. if you have a meat thermometer, make sure the temperature is at 69-74˚C.

Meanwhile, Prepare the gravy by sprinkling the flour over the carrot and onion mixture into the air fryer bowl. Cook with the air fryer at 200˚C for a minute to cook the flour and stir to absorb the fat from the cooking juices. Add the red wine and stock and stir to combine. Cook a further 2-3 minutes to bring the mixture to a coating consistency, stirring every minute or so. Remove the bowl and pass through a sieve into a small saucepan and reduce a further minute or so or if the consistency is right directly to a sauceboat.

Carve and Serve the chicken with the gravy and salad leaves.