Miso Butter Air Fryer Roast Chicken Recipe

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.

Line the air fryer basket with foil.

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).

Spread the softened butter over the breast meat in an even layer.

Put the chicken into the lined basket, breast-side down, set the temperature to 180°C and set the timer to 35 mins. Cook!

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 or until the skin is golden and crisp, the juices run clear and a temperature probe inserted at the thickest part of the chicken reaches 70°C.

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.

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.