Can You Make a Roast in an Air Fryer Discover How

Yes, you can absolutely make a tender, juicy roast in an air fryer—this countertop appliance delivers faster cooking times and even browning without sacrificing flavor. With the right cut of meat and proper seasoning, your air fryer transforms into a mini convection oven capable of producing a perfectly roasted beef, pork, or chicken dinner in under an hour.

Key Takeaways

• Yes, you can roast in an air fryer—it’s faster and more energy-efficient than an oven.
• Prep meat properly by patting dry and seasoning for a crispy, flavorful crust.
• Use a lower temperature (320°F–360°F) to avoid drying out larger roasts.
• Flip or rotate halfway for even browning and consistent internal cooking.
• Add veggies to the basket for a complete, one-pot meal with minimal cleanup.
• Check internal temperature to ensure meat reaches safe levels without overcooking.

Can You Make a Roast in an Air Fryer? Discover How

Let’s be honest—roast dinners are one of life’s great comforts. That golden crust, the rich aroma filling the kitchen, and the tender meat that practically melts off the fork. But here’s the thing: roasting a whole chicken, beef, or pork roast in a conventional oven can be a commitment. It takes time, attention, and often leaves your kitchen feeling like a sauna. Enter the air fryer. You’ve probably used it for crispy wings or reheating fries, but can you make a roast in an air fryer? Spoiler: yes. And not just a passable version—many people swear their air fryer roast is better than the oven version.

I remember the first time I tried roasting a chicken in my air fryer. I was skeptical. How could a countertop appliance that looks like a futuristic toaster handle something as classic as a roast? But after a 35-minute cook, a perfectly golden, juicy chicken emerged, with crispy skin and no dryness. I was hooked. Since then, I’ve experimented with beef roasts, pork shoulders, and even whole turkeys (well, turkey parts). In this guide, I’ll walk you through everything you need to know about making a roast in an air fryer—what works, what doesn’t, and how to get that restaurant-quality result without the fuss.

Why Use an Air Fryer for Roasting?

You might be wondering: why switch from the oven to an air fryer for roasting? After all, the oven has been the go-to for generations. But the air fryer brings some real advantages to the table—literally.

Speed and Efficiency

One of the biggest perks? Speed. Air fryers use rapid air circulation to cook food from all sides at once. This means no preheating (or minimal preheating), and significantly shorter cooking times. A 3-pound roast chicken that takes 60–75 minutes in the oven can be done in 35–45 minutes in the air fryer. That’s a huge difference when you’re short on time.

Plus, the smaller cooking chamber means the air fryer heats up faster and retains heat better. You’re not wasting energy heating up a massive oven cavity. It’s like going from a full-sized SUV to a compact hybrid—more efficient, less waste.

Energy Savings and Kitchen Comfort

Let’s talk about energy. Ovens are notorious energy hogs, especially when you’re only cooking one or two dishes. An air fryer uses up to 70% less energy than a conventional oven. That’s not just good for your wallet—it’s better for the planet too.

And if you’ve ever cooked in a hot kitchen, you know how unpleasant it can be. Ovens radiate heat for hours, making your space uncomfortable. The air fryer, on the other hand, stays mostly contained. Your kitchen stays cool, and you’re not sweating over the stove.

Better Browning and Crispiness

Here’s a secret: air fryers are excellent at creating a crisp, golden crust on meats. The high-velocity air circulates around the roast, crisping the surface while keeping the inside juicy. You don’t need to baste or rotate the meat as often. In fact, many people find their air fryer roast has better texture than oven-roasted versions—especially for chicken and pork.

One tip: don’t overcrowd the basket. Leave space around the roast so the air can flow freely. This ensures even cooking and maximum crispiness. Think of it like giving your roast room to breathe—it’ll thank you with a perfect crust.

Choosing the Right Cut of Meat

Not all roasts are created equal—and not all cuts behave the same in an air fryer. The size, fat content, and connective tissue all play a role in how well a roast turns out. Let’s break it down.

Best Cuts for Air Fryer Roasting

• Chicken (whole or parts): A 3–4 pound whole chicken fits perfectly in most 5–6 quart air fryers. Chicken thighs and drumsticks also work great. The skin crisps beautifully, and the meat stays juicy.
• Pork shoulder (Boston butt): This fatty, flavorful cut benefits from the air fryer’s ability to render fat while keeping the meat tender. Use it for pulled pork or sliced roast.
• Pork loin: Leaner than shoulder, pork loin roasts quickly and evenly. Just watch the time to avoid drying out.
• Beef roasts (eye of round, top sirloin): These leaner cuts work well, but require careful timing. Marbling helps, but avoid very large roasts—they won’t fit or cook evenly.
• Turkey breast (bone-in or boneless): A 3–4 pound turkey breast is ideal. You can even do a small whole turkey (up to 10 lbs) in larger models, but it may need to be spatchcocked.

Cuts to Avoid or Modify

Some cuts just don’t work well in air fryers. Here’s what to skip or adapt:

• Very large roasts (e.g., 6+ lb beef ribeye): These won’t fit in most air fryers and will cook unevenly. Opt for smaller cuts or use the oven.
• Bone-in roasts with dense bones (e.g., leg of lamb): The bones can block airflow, leading to uneven cooking. Spatchcocking (butterflying) helps, but it’s often easier to use the oven.
• Extra-lean cuts (e.g., top round, sirloin tip): These can dry out quickly. If you use them, keep the time short and use a meat thermometer.

Size Matters

Always check your air fryer’s capacity. Most standard models hold 5–6 quarts, which is enough for a 3–4 pound roast. Larger models (7+ quarts) can handle up to 5 pounds. If your roast is too big, it won’t cook evenly—or worse, it won’t fit at all.

Pro tip: If you’re roasting a large cut, consider cutting it into smaller portions. For example, a 6-pound pork shoulder can be split into two 3-pound roasts. This not only fits better but also reduces cooking time.

Preparing Your Roast for the Air Fryer

Great roasting starts with great prep. The air fryer is forgiving, but a little extra effort in prep can make a big difference in flavor and texture.

Trimming and Seasoning

Start by trimming excess fat—especially on pork or beef. Too much fat can cause smoke and uneven cooking. But don’t remove all of it! A thin layer of fat helps keep the meat moist and adds flavor.

Season generously. I like to use a mix of salt, pepper, garlic powder, onion powder, and herbs like thyme or rosemary. For extra flavor, try a dry brine: sprinkle salt on the roast and let it sit uncovered in the fridge for 12–24 hours. This draws out moisture, then reabsorbs it, making the meat juicier and more flavorful.

For chicken, I also recommend patting the skin dry with paper towels before seasoning. Moisture is the enemy of crisp skin—so the drier, the better.

Marinating and Brining

Marinating adds flavor and can help tenderize tougher cuts. For pork or beef, try a simple marinade with olive oil, acid (lemon juice or vinegar), garlic, and herbs. Marinate for at least 4 hours, or overnight.

Brining is another great option, especially for lean meats like chicken or pork loin. A basic brine is 1 cup salt and 1 cup sugar dissolved in 1 quart of water. Soak the meat for 4–12 hours, then rinse and pat dry. The result? Juicier, more flavorful meat that stays tender during cooking.

Using a Meat Thermometer

This is non-negotiable. Eyeballing doneness is risky—especially in an air fryer, where cooking times can vary. A meat thermometer is your best friend. Here’s what to look for:

• Chicken and turkey: 165°F (74°C) in the thickest part, away from bone.
• Pork shoulder/butt: 195–203°F (90–95°C) for pulled pork; 145°F (63°C) for medium roast.
• Beef roasts: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.

Insert the thermometer halfway through cooking and check again toward the end. This ensures you don’t overcook—or undercook—your roast.

Cooking Techniques and Timing

Now for the fun part: cooking. The air fryer’s high heat and fast airflow require a slightly different approach than oven roasting. Here’s how to nail it.

Temperature and Time Guidelines

Most air fryer roasts cook at 360–380°F (182–193°C). This high heat creates a crisp crust while cooking the inside quickly. Here are some general guidelines:

• Whole chicken (3–4 lbs): 375°F, 35–45 minutes, flipping halfway.
• Pork shoulder (3 lbs): 375°F, 40–50 minutes (then lower to 325°F for 20–30 minutes if needed).
• Pork loin (2–3 lbs): 375°F, 25–35 minutes.
• Beef roast (3 lbs, medium-rare): 375°F, 30–40 minutes.
• Turkey breast (3–4 lbs): 375°F, 35–45 minutes.

Remember: these are estimates. Always use a thermometer. Cooking time can vary based on your air fryer model, the roast’s starting temperature (room temp vs. fridge cold), and how full the basket is.

Flipping and Basting

For even cooking, flip the roast halfway through. This ensures both sides get crispy. Use tongs or a meat fork—don’t pierce the meat too much, or you’ll lose juices.

Basting isn’t usually necessary in an air fryer, but you can do it if you want extra flavor. Use the roast’s own juices or a marinade. Just don’t overdo it—opening the basket too often releases heat and slows cooking.

Resting the Roast

This step is crucial. After cooking, let the roast rest for 10–15 minutes before slicing. This allows the juices to redistribute, preventing a dry, disappointing meal. I know it’s tempting to dig in right away, but trust me—it’s worth the wait.

For larger roasts like pork shoulder, you can tent the meat with foil to keep it warm while resting.

Common Mistakes and How to Avoid Them

Even with the best intentions, things can go wrong. Here are the most common air fryer roasting mistakes—and how to fix them.

Overcrowding the Basket

It’s tempting to cram in as much as possible, but don’t. Air needs to circulate around the roast for even cooking and crispiness. If your roast is touching the sides or basket, it won’t cook properly.

Solution: Use a roast that fits comfortably with at least 1 inch of space on all sides. If you’re cooking multiple pieces, cook them in batches.

Not Using a Thermometer

Guessing doneness leads to dry meat or food safety risks. I’ve seen people cut into a roast to check, then have to re-cook it—ruining the texture.

Solution: Invest in an instant-read thermometer. It’s the single best tool for perfect roasting.

Starting with Cold Meat

Putting a fridge-cold roast straight into the air fryer slows cooking and can lead to uneven results. The outside might look done while the inside is still raw.

Solution: Let the roast sit at room temperature for 20–30 minutes before cooking. This helps it cook more evenly.

Skipping the Rest

Cutting into a roast too soon releases all the juices, leaving you with dry meat. It’s one of the most common—and avoidable—mistakes.

Solution: Set a timer for 10–15 minutes after cooking. Use this time to prep sides or make a quick pan sauce with the drippings.

Ignoring Smoke

Fatty meats like pork or chicken can drip and cause smoke. If your kitchen fills with smoke, it’s a sign the fat isn’t draining properly.

Solution: Line the bottom of the air fryer basket with foil or parchment (with holes for airflow). Or, use a rack to elevate the roast and let fat drip away.

Side Dishes and Complete Meal Ideas

A roast is great, but a roast with sides? That’s a feast. The best part? You can cook many sides right in the air fryer too.

Air Fryer Sides That Pair Perfectly

• Roasted vegetables: Carrots, potatoes, Brussels sprouts, or broccoli. Toss with oil, salt, and pepper. Cook at 375°F for 15–20 minutes, shaking halfway.
• Garlic bread: Slice a baguette, top with butter and garlic. Cook at 350°F for 5–7 minutes.
• Stuffed mushrooms: Fill mushroom caps with breadcrumb-cheese mix. Cook at 375°F for 10–12 minutes.
• Yorkshire puddings: Yes, really! Use a muffin tin in the air fryer. Cook at 400°F for 12–15 minutes.
• Apple sauce or gravy: Make these while the roast rests. Use the drippings for extra flavor.

Complete Meal Ideas

Here are a few meal combos to inspire you:

• Sunday Roast: Air fryer roast chicken, garlic mashed potatoes, roasted carrots, and gravy.
• Pulled Pork Feast: Air fryer pork shoulder, cornbread, coleslaw, and baked beans.
• Beef & Veggie Night: Air fryer eye of round roast, roasted asparagus, and wild rice pilaf.
• Turkey Breast Dinner: Air fryer turkey breast, stuffing, green beans, and cranberry sauce.

Data Table: Air Fryer Roasting Times & Temperatures

Meat	Cut/Size	Temperature	Cook Time (Minutes)	Internal Temp (°F)	Notes
Chicken	Whole (3–4 lbs)	375°F	35–45	165	Flip halfway; pat skin dry
Pork	Shoulder (3 lbs)	375°F → 325°F	40–50 + 20–30	195–203	Lower temp for tender pull
Pork	Loin (2–3 lbs)	375°F	25–35	145	Brine for extra juiciness
Beef	Roast (3 lbs)	375°F	30–40	135 (med-rare)	Use thermometer; rest well
Turkey	Breast (3–4 lbs)	375°F	35–45	165	Spatchcock for even cooking

Remember: these times are guidelines. Always check internal temperature for safety and doneness.

Final Thoughts: Is the Air Fryer the New Roasting Hero?

So, can you make a roast in an air fryer? Absolutely. And in many ways, it’s a better choice than the oven. You get faster cooking, less energy use, a cooler kitchen, and often better texture. Whether you’re roasting a whole chicken for Sunday dinner or a pork shoulder for pulled pork sandwiches, the air fryer delivers impressive results.

That said, it’s not perfect. Larger roasts may still need the oven, and some cuts require extra attention. But for most home cooks, the air fryer is a game-changer. It makes roasting accessible, efficient, and—dare I say—fun.

The key is to treat it like a tool, not a magic box. Use the right cut, prep properly, monitor temperature, and don’t skip the rest. With a little practice, you’ll be making roasts that rival any restaurant’s.

So go ahead—give it a try. Your next roast might just be your best one yet. And who knows? You might never go back to the oven.

Frequently Asked Questions

Can you make a roast in an air fryer?

Yes, you can make a delicious roast in an air fryer! The air fryer’s rapid circulation of hot air ensures even cooking, creating a juicy roast with a perfectly crisp exterior.

What types of meat work best for air fryer roasts?

Beef roasts (like chuck or ribeye), pork loin, and chicken work exceptionally well in an air fryer. These cuts benefit from the high-heat environment, which seals in moisture while developing rich flavor.

How long does it take to roast meat in an air fryer?

Cooking time depends on the size and type of meat, but most roasts take 20–40 minutes at 350°F (175°C). Always use a meat thermometer to ensure safe internal temperatures—145°F for beef or pork, 165°F for poultry.

Can you make a roast in an air fryer without drying it out?

Absolutely! To prevent dryness, marinate the meat, baste it occasionally, or use a cooking bag to retain moisture. The air fryer’s quick cooking actually helps preserve juices better than some traditional methods.

Do you need to preheat the air fryer for roasts?

Preheating is recommended for consistent results, especially with larger roasts. A 3–5 minute preheat ensures even heat distribution and better sear, enhancing flavor and texture.

Can you cook vegetables with the roast in an air fryer?

Yes, add hearty vegetables like carrots, potatoes, or Brussels sprouts during the last 15–20 minutes of cooking. Toss them in oil and seasoning, and they’ll roast perfectly alongside the meat.