Roasted Chicken with Potatoes in the Ninja Air Fryer

Ingredients

• 1,5 kg Whole free-range chicken (preferably raised outdoors)
• 2 c. à soupe Olive oil (for the chicken skin)
• 1 c. à café Ground cumin
• 1 c. à café Sweet paprika
• 1 c. à café Curry powder
• 1 c. à café Salt (or to taste)
• ½ c. à café Ground black pepper
• 800 g Potatoes (Charlotte type) (cut into 2 cm cubes)
• 1 unité Medium onion (sliced)
• 1 c. à soupe Olive oil (for the potatoes)
• 2 branches Fresh rosemary (optional) (for garnish)

Instructions

1. Season the chicken

   Rinse the chicken, pat dry with paper towels. Brush with 1 c. à soupe olive oil, then sprinkle with cumin, paprika, curry, salt and pepper. Lightly massage to distribute the spices.

   Time: PT10M

2. Prepare the potatoes and onion

   Peel (if desired) and cut the potatoes into 2 cm cubes. Slice the onion. Place the potato cubes in a bowl, add 1 c. à soupe olive oil, salt, pepper and the sliced onion. Mix to coat.

   Time: PT10M

3. Preheat the Air Fryer

   Turn on the Air Fryer, select Air Fry mode and set to 190 °C. Let preheat for 5 minutes.

   Time: PT5M

   Temperature: 190°C

4. Place the chicken in the main drawer (zone 1)

   Lay the chicken, breast side up, on the rack of the main drawer. Close the drawer.

   Time: PT5M

5. Cook the chicken (and synchronization)

   Start cooking for 40 minutes at 190 °C in Air Fry mode. With 20 minutes left, open the secondary drawer (zone 2) and place the bowl of potatoes there. Activate the Sync/Match function so both zones cook at the same temperature and remaining time.

   Time: PT40M

   Temperature: 190°C

6. Check the cooking

   Insert the thermometer into the thickest part of the thigh. The internal temperature should reach 75 °C. If needed, extend by 5 minutes.

   Time: PT5M

7. Rest the chicken

   Remove the chicken, loosely cover with a sheet of aluminum foil and let rest 5 minutes before carving.

   Time: PT5M

8. Cleaning

   Let the drawers cool, then wash them with hot soapy water. Wipe the bowl and rack with a non‑abrasive cloth.

   Time: PT10M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole free-range chicken: Whole turkey, 1.2 kg chicken
• Instead of Olive oil: Canola oil, Melted butter
• Instead of Ground cumin: Smoked paprika
• Instead of Sweet paprika: Hot paprika
• Instead of Curry powder: Poultry spice blend
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Potatoes (Charlotte type): Sweet potatoes, Yukon Gold potatoes
• Instead of Medium onion: Shallot
• Instead of Olive oil (for the potatoes): Sunflower oil
• Instead of Fresh rosemary (optional): Thyme

Equipment Needed

• Ninja Foodi Flex Air Fryer (10 L)
• Cooking rack (included with the appliance)
• Mixing bowl
• Chef's knife
• Cutting board
• Spatula or wooden spoon
• Kitchen tongs
• Meat thermometer
• Measuring spoons (c. à café)

Critical Steps — Do Not Skip

• Season the chicken and let it rest
• Preheat the Air Fryer to 190 °C
• Synchronize the addition of potatoes 20 minutes before the end of cooking
• Check the internal temperature of the chicken (75 °C)

Chef Tips from the Video

• Pat the chicken dry with paper towels before applying oil to maximize crispiness.
• Add a rosemary sprig in the main drawer to subtly flavor the meat.
• Use the 'Crisp' mode during the last 3 minutes for an ultra‑crispy finish.

Troubleshooting

Storage

Refrigerator: Store leftover chicken in an airtight container for 2 to 3 days.

Freezer: Cooked chicken freezes for 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the night before in the refrigerator for deeper flavor.
• Potatoes can be cut ahead and kept in cold water until cooking time.