Steam Roast Chicken air fryer

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Cooking time is based on a 2kg whole chicken. Be sure to check the temperature 5 minutes before the end of cooking to avoid overcooking.
Duration :
Prep Time: 5 MinCook
Time: 45 Min
Total Time: 50 Min
Yield: 2kg chicken


  • 1 x 2kg (4.4 pounds) whole chicken
  • 10g (0.35 ounces) unsalted butter – softened
  • a drizzle of oil
  • salt and black pepper to season


Remove your chicken fron the fridge 30 minutes before cooking
  1. Add 250ml of water to the ceramic cooking pot and put the cook and crisp basket in.
  2. Using butcher’s string, loosely tie the legs of the chicken together – just to keep them out of the way. Rub a little softened butter along with a drizzle of oil over the chicken and season with salt and pepper.
  3. Put the chicken into the Cook & Crisp basket and place it into the cooking pot.
  4. Slide the lid lock to the middle position and select Steam Roast. Set the temperature to 180°C and the time to 45 minutes, although you should check the temperature at 40 minutes.
  5. I have found that it’s best to turn the chicken around halfway through cooking to ensure it cooks evenly. Use a tea towel to turn the cooking basket a full 180 degrees and shut the lid again – the cooker will automatically continue to cook where it left off.
  6. Use a kitchen thermometer so you can be sure your chicken is cooked.
  7. Check that the chicken has reached no less than 75C (167F) all over – although I go for 80c (175f) remember the chicken will get hotter as it rests.
  8. Remove the chicken using kitchen tongs onto a large plate as juices will run out as it rests.
  9. Important: cover with kitchen foil and leave it to rest for at least 20 minutes before carving – it will stay hot for a good while.
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