Discover a delectable twist on classic roast chicken with our Miso Butter Air Fryer Roast Chicken recipe. This dish takes advantage of the air fryer’s unique cooking method to deliver a juicy, perfectly roasted whole chicken with an irresistible miso butter glaze. The air fryer roast chicken combines the savoury richness of miso with the crispy texture achieved through air-frying, offering a healthier alternative to traditional roasting. The miso butter adds a delightful umami flavour that permeates the chicken, making it a standout at any meal. Ideal for a quick weeknight dinner or a festive Sunday roast, this recipe ensures tender, flavorful chicken with minimal effort. Perfectly cooked with a golden-brown exterior and succulent interior, our air fryer roast chicken promises to be a new favourite in your cooking repertoire.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Tip the softened butter into a bowl, then spoon in the miso. Zest in the lime, then peel and finely grate in the garlic and do the same with the ginger. Add a pinch of salt and pepper, then mix really well. Set aside.
Step 2.
Line the air fryer basket with foil.
Step 3.
Starting from the neck end, gently pry the skin of the chicken away from the breast meat, making a large pocket underneath the skin, covering both breasts. Push down on the breast of the bird to gently flatten it (this is to make sure it doesn’t touch the element of the air fryer).
Step 4.
Spread the softened butter over the breast meat in an even layer.
Step 5.
Put the chicken into the lined basket, breast-side down, set the temperature to 180°C and set the timer to 35 mins. Cook!
Step 6.
After 35 mins, carefully flip the chicken so it’s breast-side up, spoon over some of the juices and butter and roast for 25 mins until the skin is golden and crisp.
Step 7.
Transfer the cooked chicken to a plate to rest with any juices and butter, then squeeze over the lime juice. Loosely cover with foil and leave to rest for 15 mins.
Step 8.
Cut the spring onions into 8cm pieces, then cut in half lengthways and thinly shred. Scatter over the chicken with the coriander leaves and sesame seeds to serve.
Serves
4
150 g
Unsalted Softened Butter
2 tbsp
White Miso
1
Lime
3
Garlic Cloves
15 g
Fresh Ginger
1½ kg
Chicken
1 tbsp
Olive Oil
TO SERVE:
3
Spring Onions
15 g
Fresh Coriander
To serve
Toasted Sesame Seeds
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
Serves
4
150 g
Unsalted Softened Butter
2 tbsp
White Miso
1
Lime
3
Garlic Cloves
15 g
Fresh Ginger
1½ kg
Chicken
1 tbsp
Olive Oil
TO SERVE:
3
Spring Onions
15 g
Fresh Coriander
To serve
Toasted Sesame Seeds
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Tip the softened butter into a bowl, then spoon in the miso. Zest in the lime, then peel and finely grate in the garlic and do the same with the ginger. Add a pinch of salt and pepper, then mix really well. Set aside.
Step 2.
Line the air fryer basket with foil.
Step 3.
Starting from the neck end, gently pry the skin of the chicken away from the breast meat, making a large pocket underneath the skin, covering both breasts. Push down on the breast of the bird to gently flatten it (this is to make sure it doesn’t touch the element of the air fryer).
Step 4.
Spread the softened butter over the breast meat in an even layer.
Step 5.
Put the chicken into the lined basket, breast-side down, set the temperature to 180°C and set the timer to 35 mins. Cook!
Step 6.
After 35 mins, carefully flip the chicken so it’s breast-side up, spoon over some of the juices and butter and roast for 25 mins until the skin is golden and crisp.
Step 7.
Transfer the cooked chicken to a plate to rest with any juices and butter, then squeeze over the lime juice. Loosely cover with foil and leave to rest for 15 mins.
Step 8.
Cut the spring onions into 8cm pieces, then cut in half lengthways and thinly shred. Scatter over the chicken with the coriander leaves and sesame seeds to serve.
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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