Say the words “air fryer” and most people’s thoughts turn almost immediately to chips and chicken wings.

But air fryers are a boon for healthy midweek cooking, simplifying meal preparation, reducing cleaning up, and delivering fast and delicious results.

They work by using rapid air circulation to cook food quickly and evenly, achieving crisp textures with significantly less oil, making them a healthier option than deep-frying.

The following recipes show how versatile this appliance can be, streamlining your cooking routine and bringing tasty dishes to your table faster and with minimal effort.

Air-fryer roast chicken and vegetables

It blew my mind when I realised I could roast a whole chicken in the air fryer. It’s easy, and results in beautifully crisp chicken with tender, juicy meat, making this a perfect weeknight meal with minimal effort. I’ve used a large (6-7 litre) air fryer for this recipe to accommodate a whole chicken and vegetables.

INGREDIENTS

• 1kg-1.2kg whole chicken
• 1 lemon, quartered
• 5 garlic cloves, peeled
• 40g butter, cut into cubes
• 2 sprigs rosemary or thyme
• 3 tbsp extra virgin olive oil
• 2 tbsp garlic and herb seasoning
• sea salt and cracked black pepper

Vegetables

• 7 brushed potatoes, peeled and cut in half
• 3 large carrots, cut into thick strips
• 1-2 tbsp extra virgin olive oil

METHOD

1. Pat the chicken dry with paper towels. This helps the skin crisp up. Place the lemon quarters, garlic cloves, butter, and rosemary or thyme sprigs inside the chicken.
2. Mix the olive oil and the garlic and herb seasoning in a small bowl. Rub the mixture all over the chicken, ensuring it’s evenly coated. Season the chicken generously with sea salt and cracked black pepper.
3. In a separate bowl, toss the potatoes and carrots with the extra virgin olive oil, salt, and pepper.
4. Preheat the air fryer to 180C. Place the chicken in the air fryer basket, breast side up. Cook for 20 minutes. After 20 minutes, arrange the vegetables in the air fryer basket around the chicken in a single layer to ensure they cook evenly.
5. Increase the air fryer temperature to 190C. Continue air frying for another 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Once cooked, remove the chicken from the air fryer to rest for 10 minutes before carving. This allows the juices to be redistributed, resulting in a more tender chook. Leave the vegetables in the basket to stay warm.
7. Carve the chicken and serve with the roasted vegetables.

Serves 4

NOTES

If the chicken skin starts to brown too quickly, loosely cover it with foil during the final 15 minutes of cooking. For extra crispy skin, increase the air fryer temperature to 200C for the last 5 minutes of cooking, but watch it carefully to ensure it doesn’t burn.

Air-fryer Asian chicken with vermicelli noodles

The air fryer seems almost purpose-built for cooking chicken. It cooks quickly, there’s minimal mess, and works for any cut. This recipe combines juicy chicken thigh fillets with fresh Asian flavours for a vibrant and satisfying meal.

INGREDIENTS

• 3 tbsp soy sauce
• 2 tsp brown sugar
• 2 garlic cloves, finely chopped
• 4-6 chicken thighs, about 600g in total
• 250g vermicelli noodles
• 2 Lebanese cucumbers (or 6 baby cucumbers), sliced
• 75g (1 cup) shredded red cabbage
• 4 spring onions, finely sliced
• 1 cup mint leaves, roughly chopped
• 1 cup Thai basil, leaves picked
• ½ cup peanuts, chopped
• 1 long red chilli, finely chopped (optional)

Quick pickled carrot

• 2 carrots, grated or julienned
• 3 tbsp rice wine vinegar
• 2 tbsp caster sugar

Chilli-lime dressing

• 3 tbsp fish sauce
• juice of 1 lime
• 1 tbsp brown sugar
• 1 large red chilli, finely sliced
• 1-2 tsp sesame oil (optional)

METHOD

1. Combine soy sauce, brown sugar, and garlic in a medium bowl. Add the chicken thighs and marinate for at least 15 minutes.

2. Preheat the air fryer to 200C. Place some foil in the air-fryer basket to catch the juices. Place the chicken thighs onto the foil in a single layer and cook for 15-20 minutes, flipping halfway through, until cooked and golden brown. Allow them to rest for a few minutes, then slice or leave whole.

3. Meanwhile, cook the vermicelli noodles according to package directions. Drain and rinse with cold water to prevent them from sticking.

4. To make the quick pickled carrots, place the grated carrots, vinegar and sugar in a small bowl and mix well. Let them sit for at least 10 minutes, stirring occasionally.

5. To make the chilli-lime dressing, whisk the fish sauce, lime juice, brown sugar, chilli and sesame oil (if using) together in a small bowl and set aside.

6. In a large bowl, combine the cooked noodles, cucumbers, red cabbage, spring onions, mint, and Thai basil. Drizzle generously with the dressing and gently toss to coat. Divide the salad among the serving bowls, topping each with the air-fried chicken and a spoonful of pickled carrots. Garnish with chopped peanuts and extra chopped chilli, if desired.

Serves 4

Pumpkin, caramelised onion and spinach frittata

Frittatas cook well in an air-fryer. Packed with nutritious ingredients, this one makes a super easy and delicious option for a quick lunch or a light weeknight dinner. To round out the meal, serve it with a green salad or steamed greens. This recipe is designed for a large 7-litre air fryer. If using a standard 4- or 5-litre air fryer, halve the ingredients, ensuring the pumpkin is chopped into 1cm pieces to ensure it cooks through, and cook for about 18-20 minutes, or until set.

INGREDIENTS

• 400g pumpkin, cut into 2cm cubes
• 2 tbsp extra virgin olive oil
• 1 tbsp soy sauce or tamari
• 8 eggs, whisked
• 400g natural or Greek yoghurt
• 120g (1 cup) grated tasty cheese
• 120g (½ cup) caramelised onion jam (store-bought)
• 300g baby spinach
• sea salt and cracked black pepper

METHOD

1. In a bowl, combine the pumpkin cubes with the olive oil and soy sauce. Toss to coat evenly.
2. In a separate bowl, whisk the eggs and yoghurt together until well combined. Add most of the grated cheese (reserve about 2 tablespoons for topping) to the egg mixture and stir to distribute.
3. Arrange the pumpkin in a single layer in the bottom of an air-fryer-safe tin or liner (about 20cm in diameter). Distribute the baby spinach evenly over the pumpkin.
4. Spoon dollops of caramelised onion jam evenly over the spinach layer. Pour the egg and cheese mixture over the vegetables, distributing evenly.
5. Sprinkle the remaining cheese evenly over the top of the frittata.
6. Preheat the air fryer to 160C. Carefully place the tin or liner into the air fryer and cook for 20-25 minutes, or until the frittata is set and the top is golden brown.
7. Remove the frittata from the air fryer and let it cool slightly before slicing and serving.

Serves 4

Tip: If the top of the frittata begins to brown too quickly during air frying, cover it loosely with foil to prevent burning.

Correction: This recipe has been edited to note that the frittata recipe is designed for a large 7-litre air fryer.