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Recipes

Roast Chicken with Crispy Potatoes and Salsa Verde

By The Home Depot
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Air fryers are exceptionally good at turning out perfect, crispy-meets-creamy roast potatoes.
Recipe by Christina Chaey

Recipe information

  • Yield

    4 servings

Ingredients

1

3½–4 lb. whole chicken, patted dry

¾

cup plus 3 Tbsp. extra-virgin olive oil, divided

Kosher salt, freshly ground black pepper

1

lemon, halved

½

cup flat-leaf parsley leaves with tender stems, roughly chopped

¼

cup cilantro leaves with tender stems, roughly chopped

¼

cup sliced chives

2

Tbsp. mint leaves, roughly chopped

¼

cup white wine vinegar

1

small shallot, roughly chopped

1

jalapeño, seeded and roughly chopped

1

garlic clove, smashed

1½

lb. small potatoes, halved

Need to make a substitution?

Preparation

  1. Step 1

    Place a rack in middle of oven; preheat to 425°. Set chicken in a 12” cast-iron skillet and rub all over with 1 Tbsp. olive oil. Season generously with salt and pepper. Insert lemon halves into chicken cavity. Tie legs together with kitchen twine.

    Step 2

    Roast chicken in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160°, 60–80 minutes. Let chicken rest in skillet at least 15 minutes and up to 45 minutes before transferring to a cutting board and carving.

    Step 3

    Blend herbs, vinegar, shallot, jalapeño, garlic, and ¾ cup oil in a blender until mixture is still slightly chunky and you can still see flecks of herbs. Transfer salsa verde to a small bowl and season with salt.

    Step 4

    Set air fryer to 400°. Toss potatoes with 2 Tbsp. oil and season with salt and pepper. Add potatoes to air fryer basket and cook for 12-15 minutes, tossing every 5 minutes, until golden brown and crisp.

    Step 5

    Transfer carved chicken to a platter and arrange potatoes around. Serve with salsa verde.