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Air Fryer Whole Chicken & Lemon Potatoes (Greek Style!)

Air Fryer Whole Chicken – my absolutely fave roast chicken recipe tastes even better cooked in an air fryer ! This Greek lemon chicken and potatoes cooks in under an hour and tastes amazing! Roast chicken in the air fryer has such crispy skin and juicy tender meat you may never use your oven again :)

Prep Time
10 mins
Cook Time
1 hr
Additional Time
5 mins
Total Time
1 hr 15 mins
Servings: 4
Calories: 418 kcal
Course: Main Course
Cuisine: Greek

Ingredients

For the seasoning
  • 2 tsp dried oregano
  • 2 tsp coarse sea salt
  • 2 tsp garlic granules
  • 1 tsp lemon seasoning (I used Nandos Lemon & Herb)
  • 1 tsp freshly grated black pepper
  • ½ tsp sweet paprika
  • ½ tsp chicken bouillon powder or a small stock cube, crumbled
  • 1 tbsp fresh thyme
For the Chicken
  • 1 medium whole chicken , without giblets (approx. 3½-4 lbs /1 ½-1.8 kg)
  • 2 rosemary sprigs fresh
  • 2-3 garlic cloves whole
  • small lemon wedge
  • olive oil , as needed
For the Potatoes
  • 5 medium potatoes , skin on
  • small lemon wedge
  • fresh Rosemary
  • olive oil , as needed

Instructions

    Cup of Yum
  1. Combine all the ingredients for the seasoning – you will be using it on the potatoes and the chicken.
  2. Cut the potatoes into evenly sized wedges. I leave the peel on but you can peel them first if preferred. Add the potatoes to the air fryer and drizzle with olive oil. Season liberally and toss to combine. Place the lemon wedge among the potatoes and sprinkle with fresh rosemary.
  3. Place the chicken over the potatoes, drizzle or mist with oil and season on both sides. Add a small lemon wedge, a rosemary sprig and the garlic cloves in the cavity. Place the chicken breast side down over the potatoes.
  4. Cook for 15 minutes at 400°F (200°C). Flip the chicken over so it is breast side up. Try to move the potato wedges to the side of the chicken.
  5. Air fry for a further 40-45 minutes at 350°F (180°C) checking the internal temperature with a meat thermometer after a total cooking time of 50 minutes. Once it registers 165°F / 75°C then it is ready. Remove from the air fryer onto a platter and rest for 5 minutes.
  6. Check the potatoes are all cooked through – a knife should pierce them easily. If some potatoes are still a little hard you can cook for a further 5-10 minutes. Squeeze the lemon wedge that's been cooking with the chicken over the potatoes.
  7. Serve with the potato wedges with a Greek salad to round off your meal.

Notes

  • Tuck the wing tips under to prevent them from burning. If the chicken is too large it may scorch at the top so make sure you pick one that fits into your air fryer.
  • Store any leftovers in an air tight container for up to three days or use the chicken carcass and any leftover meat to make soup.
  • If you would prefer to oven roast the chicken follow this recipe.

Nutrition Information

Calories 418kcal (21%) Carbohydrates 2g (1%) Protein 36g (72%) Fat 29g (45%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Monounsaturated Fat 12g Trans Fat 0.2g Cholesterol 143mg (48%) Sodium 2460mg (103%) Potassium 403mg (12%) Fiber 1g (4%) Sugar 0.1g (0%) Vitamin A 494IU (10%) Vitamin C 6mg (7%) Calcium 52mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 418

% Daily Value*

Calories 418kcal 21%
Carbohydrates 2g 1%
Protein 36g 72%
Fat 29g 45%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 12g 60%
Trans Fat 0.2g 10%
Cholesterol 143mg 48%
Sodium 2460mg 103%
Potassium 403mg 9%
Fiber 1g 4%
Sugar 0.1g 0%
Vitamin A 494IU 10%
Vitamin C 6mg 7%
Calcium 52mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.