Apple-Stuffed Roasted Chicken in Air Fryer or Oven

Rinse the chicken and pat it completely dry with paper towels. Take the butter out of the fridge ahead of time so it's soft but not melted.

Gently separate the skin from the meat on the breast. It's easier to start from the leg end rather than the neck: use your fingers to lift the skin at the edge of the bird and carefully slide your hand under the skin toward the front, being careful not to tear it.

Slip softened butter into the pocket you've created, breaking it into small pieces and distributing it evenly across the breast meat.

Put the remaining butter (about 20–30 grams) inside the cavity.

Cut the apple in half, remove the core, cut it into large chunks, and place inside the chicken. Secure the skin with a skewer or toothpicks.

Cross the legs: make a small slit in the skin of one leg and tuck the bony tip of the other leg through it.

Tuck the wing tips back behind the bird—if there's a tear or opening in the breast skin, you can tuck a wing into it.

Mix salt with paprika and rub this mixture all over the chicken. Drizzle with vegetable oil and gently work it in with your hands.

Place the chicken skin-side down (back-side up) on the lower rack of the air fryer. Set to 200°C and cook for 30 minutes.

Carefully flip the chicken skin-side up (back-side down) and cook for another 20–25 minutes.

Check for doneness by piercing the thickest part of the thigh—the juices should run clear with no pink tinge. If still pink, continue cooking for another 5–10 minutes and check again. Remove from the air fryer and let rest for 5–7 minutes before serving.

Alternatively, you can make it in a conventional oven. Preheat the oven to 200°C. Line a baking sheet with parchment paper or foil. Place the chicken breast-side up on the sheet or in a roasting pan. Roast at 200°C for 20 minutes. Then lower the heat to 180°C and roast for another 40–50 minutes. Total cooking time will be about 60–70 minutes.