Air fryer roast pheasant with hasselback potatoes and roasted vegetables

Air fryer roast pheasant with hasselback potatoes and roasted vegetables

An easy to cook dinner, all done in an air fryer, by chef Rachel Green.
Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Pheasant
Servings 2


  • Air fryer


  • 1 Whole large pheasant
  • 2 tbsp Olive oil
  • A few sprigs Fresh thyme
  • 4 Garlic cloves crushed
  • 1/2 Lemon
  • Salt and pepper


  • 12 New potatoes
  • 12 Small, thin carrots scrubbed
  • 4 Small parsnips scrubbed
  • Olive Oil
  • Salt


  • Take the pheasant out of the fridge about 30 minutes before cooking to allow the meat to warm up slightly and relax.
  • Rub a little oil over the bird, ensuring it is completely covered, then season with salt and pepper.
  • Put most of the thyme, garlic, and the lemon half inside the cavity. Preheat the air fryer to 190°C.
  • Slice the potatoes thinly widthways, placing them on a wooden spoon (this will stop you from cutting through the potato), coat with olive oil and season with salt. 
  • Put the pheasant breast side down in the air fryer for 10 minutes.
  • Turn the bird over, add the potatoes and the root vegetables, and sprinkle with the remaining thyme. Cook for a further 30minutes or until thoroughly cooked. If the pheasant begins to brown too much, turn the air fryer down to 170°C. 
  • Once ready, remove the pheasant from the air fryer and leave it to rest for 20 minutes.
  • Cook the potatoes and vegetables for further 10 minutes for a crispier texture. Remove from the air fryer and keep warm.
  • Serve the roast pheasant, potatoes and vegetables with the roasting juices or gravy.


Keyword airfryer, Pheasant