First, we discovered the magic of the Kmart Pie Maker and now Kmart bring us their affordable Air Fryer. This latest kitchen gadget is taking over dinner times in homes across Australia and it isn’t hard to see why they are already sold out in many stores and snapped up as quickly as they are unpacked in others. They now sell both a 5.3L Fryer and 7L Fryer.

I recently purchased an Air Fryer and this handy Women’s Weekly ‘The Air Fryer’ Cookbook; both are quickly becoming a staple for meal times in my household.

We have cooked both sweet and savoury meals including lunchbox sized snacks and even whole dinners… perfect for serving on those busy school nights.

I was somewhat skeptical about cooking a whole roast chicken in the air fryer. I had heard many friends raving about their juicy chickens so the next day I planned a whole roast for the family and gave it a go. Perfect roast chicken! We now have a different roast every week, it’s so effortless and you can even do perfectly cooked veggies at the same time.


  • 1.6 kilogram whole chicken
  • 2 cup (500ml) chicken stock
  • 2 cloves garlic, crushed
  • 1/2 cup chopped green olives
  • 125 grams soft butter
  • 1/4 cup (60ml) olive oil
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 1 tablespoon finely grated lemon rind
  • 2 cups fresh breadcrumbs
  • 1/2 cup chopped parsley


1.Preheat oven to 220°C (200°C fan-forced).

2. Make butter- combine garlic, olives and butter in a medium bowl. Spoon onto a sheet of baking paper, roll up to form a log and twist the ends to seal.

3. Make stuffing; heat oil in a large frying pan over medium heat; cook onions and garlic until softened. Stir in oregano, lemon rind, breadcrumbs and parsley. Season to taste.

4. Remove and discard any fat from cavity of chicken. Pat cavity and skin dry with paper towel. Tuck wings under body. Run fingers between skin and the breast meat. Spoon half the flavoured butter under skin; push through skin to cover breast and tops of drumsticks and thighs.

5. Fill cavity with stuffing. Season chicken all over with salt and pepper. Tie legs together with kitchen string. Put your preferred vegetables (we’ve used potatoes, truss cherry tomatoes and Kalamata olives) into base of a large roasting dish and pour over the chicken stock.

6. Place chicken, breast-side up, on top of vegetables; cover with remaining butter. Roast for 15 minutes, then reduce oven to 180°C (160°C fan-forced); roast for a further 1½ hours until chicken is cooked through, basting occasionally with pan juices. Serve.

Purchase a copy of the Women’s Weekly Air Fryer Cookbook by clicking the image below.

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