Roast chicken will be more 'succulent' when you ditch the oven for 1 faster cooking method

With the UK experiencing cooler weather, many families will be cooking roast dinners once again. Roast chicken is a delicious Sunday dinner meat, but it's easy to overcook it. While commonly cooked in an oven, an alternative method cooks it quicker with the same, if not better, results.

The recipe notes said: "You can make a delicious and succulent roast chicken in an air fryer, in just over an hour. Here, the bird sits upside down for half of the cooking time so the breast is kept moist. The skin crisps up perfectly for a lovely golden finish, too."

Ingredients:

• 20g butter, softened
• One whole chicken, weighing 1.4kg-1.5kg
• Half a lemon
• Two garlic cloves, left whole
• A handful of thyme or a few rosemary sprigs
• Salt and freshly ground black pepper

Method:

Start by heating the air fryer to 180°C and rub the butter all over the skin of the chicken. Season well with salt and pepper.

Place the lemon half, garlic and thyme in the cavity of the chicken.

Roast in the air fryer, breast-side down, for 30 minutes. Then flip the right way up and roast for another 35 minutes.

Check the chicken is thoroughly cooked and the juices run clear when the thickest part of the breast and thigh are pierced with a skewer or knife.

Leave the chicken to stand for a few minutes before carving.

If you can't fit a whole chicken in your air fryer, the recipe recommends using halves or pieces instead. For halves, take a whole chicken and use strong scissors or a boning knife to cut down the spine.

Then flip over and cut down the middle of the breast; you'll be left with two halves to fit snugly inside your appliance.

Place the lemon half, garlic and thyme inside the chicken and check after 45 minutes, and every five minutes thereafter until the chicken is cooked through.

The juices from the roast chicken in the air fryer can also be used to make a delicious gravy. Add a little water to loosen any bits stuck to the base, then pour into a saucepan.

Add a little flour and chicken stock or wine and whisk over medium heat until thickened.