Imagine the warm, fragrant swirl of cumin, coriander and orange zest filling your kitchen, as you slide a whole chicken into your air fryer and hear the gentle sizzle. The skin puckers and crisps to a golden-bronze, while inside the meat remains moist and tender — nature’s perfect combo of texture and taste.
I created this version after enjoying a spice-market-style marinated chicken on holiday; I wanted to bring that exotic warmth home, but keep it easy and weeknight-ready. The citrus brightens the savoury depth of the spices, and the air fryer gives you that roasted flavour without the long wait. Let’s bring in aroma, colour, crispiness and flavour in one glorious bird.
Instructions
- Prepare the chicken: Pat the chicken dry with paper towels, being sure to get the cavity too. Loosely tuck the rosemary sprig inside the cavity.
- Make the marinade: In a medium bowl, whisk together the olive oil, orange zest and juice, Greek yoghurt, cumin, coriander, smoked paprika, cinnamon, cayenne, ½ tsp salt, black pepper, garlic and parsley until a smooth paste.
- Apply to chicken: Rub about two-thirds of the marinade under the skin (especially around the breast and thighs) by gently lifting the skin with your fingers. Rub the remaining marinade over the outside of the chicken, covering both sides.
- Air fry – first phase: Preheat your air fryer (if required by model) to 175 °C (350 °F). Place the chicken breast-side down in the basket. Cook for 30 minutes.
- Flip and brush: Remove the basket and carefully flip the chicken so the breast is now facing up. Brush the skin with melted butter or olive oil, and sprinkle an additional pinch of sea salt for crispiness.
- Air fry – second phase: Continue cooking for another 25–30 minutes, until the internal temperature at the thickest part of the breast reads 75 °C (165 °F) and the thighs are around 82 °C (180 °F). The skin should be deep golden-bronze and the juices run clear when you insert a skewer.
- Rest the chicken: Transfer the chicken to a cutting board and let it rest for 10 minutes, tented loosely with foil. This allows juices to redistribute and ensures the meat remains juicy.
- Carve & serve: Carve the chicken into portions. Garnish with the remaining orange slices, sprinkle the extra orange zest and chopped coriander leaves. Serve with your favourite side (roasted vegetables or a simple green salad).
Nutrition Facts (per serving, approx.)
- Calories: 530 kcal
- Protein: 46 g
- Carbohydrates: 4 g
- Fat: 34 g
- Fibre: 1 g
- Sugar: 2 g
- Sodium: 520 mg
Ingredients
Method
- Prepare the chicken: Pat the chicken dry with paper towels, being sure to get the cavity too. Loosely tuck the rosemary sprig inside the cavity.
- Make the marinade: In a medium bowl, whisk together the olive oil, orange zest and juice, Greek yoghurt, cumin, coriander, smoked paprika, cinnamon, cayenne, ½ tsp salt, black pepper, garlic and parsley until a smooth paste.
- Apply to chicken: Rub about two-thirds of the marinade under the skin (especially around the breast and thighs) by gently lifting the skin with your fingers. Rub the remaining marinade over the outside of the chicken, covering both sides.
- Air fry – first phase: Preheat your air fryer (if required by model) to 175 °C (350 °F). Place the chicken breast-side down in the basket. Cook for 30 minutes.
- Flip and brush: Remove the basket and carefully flip the chicken so the breast is now facing up. Brush the skin with melted butter or olive oil, and sprinkle an additional pinch of sea salt for crispiness.
- Air fry – second phase: Continue cooking for another 25–30 minutes, until the internal temperature at the thickest part of the breast reads 75 °C (165 °F) and the thighs are around 82 °C (180 °F). The skin should be deep golden-bronze and the juices run clear when you insert a skewer.
- Rest the chicken: Transfer the chicken to a cutting board and let it rest for 10 minutes, tented loosely with foil. This allows juices to redistribute and ensures the meat remains juicy.
- Carve & serve: Carve the chicken into portions. Garnish with the remaining orange slices, sprinkle the extra orange zest and chopped coriander leaves. Serve with your favourite side (roasted vegetables or a simple green salad).
Notes
- Tip – use a thermometer: For best results, invest in an instant-read meat thermometer. The chicken will stay juicier if removed a few degrees shy and allowed to rest.
- Variation – spice swap: Replace the North-African spice mix with a Cajun-style blend (½ tsp paprika, ½ tsp garlic powder, ¼ tsp thyme, ¼ tsp oregano) for a southern-twist crispy bird.
- Make-ahead option: Rub the marinade onto the chicken the evening before, cover and refrigerate overnight. Bring to room temperature 30 minutes before cooking.
- Vegan / alternative: Omit chicken and use a large cauliflower head instead. Adjust cook time to about 20-25 minutes at 180 °C (350 °F) until just tender. Use same marinade.
- Soggy skin prevention: Make sure the chicken is very dry before applying oil and seasoning. Avoid overcrowding the air fryer basket so air can circulate freely.
FAQs
Q: Can I make this ahead of time?
A: Yes. You can apply the marinade the night before and refrigerate the chicken, then bring it to room temperature 30 minutes before cooking. It helps deepen the flavour.
Q: How do I store leftovers?
A: After carving, place cooled chicken pieces in an airtight container and refrigerate up to 3-4 days. Re-heat in the air fryer at 160 °C (320 °F) for 5-7 minutes to keep the skin crisp.
Q: Can I make this gluten-free or dairy-free?
A: Yes. It is naturally gluten-free. If you want dairy-free, swap the Greek yoghurt in the marinade for 1 tbsp extra olive oil and a splash of lemon juice.
Q: How do I avoid soggy skin?
A: Pat the chicken thoroughly dry before applying seasoning. Brush oil or butter on the skin and don’t overcrowd the air fryer — the hot circulating air is key for crisp skin.
