Air-fried Whole Chicken

Prep Time: 8 hours, 30 minutes

Cook Time:  1 hour

Yield: 4-6 servings

Once you make this chicken once, you will be drooling to make it again and again...and again. This recipe is perfect for weekly meal-prep, feeding a family of 4, preparing chicken salad, or to go alongside with salad. It’s relatively easy and uses mostly fresh herbs, which I adore. I like using sage, rosemary, thyme, bay leaf, and parsley as they complement each other very nicely and add bold flavors without being too overpowering to the chicken. The lemon brings some acidity and the garlic, well who doesn’t love garlic with their roast chicken!?

This recipe does take some time due to the brining chicken. I am begging you, please don’t skip this step. It’s arguably the most important. It’s the secret to a juicy, moist and thoroughly seasoned bird. You’ll thank me later. The herbs and seasonings in this recipe are customizable. The selection of herbs can be modified to your liking and so can the citrus. Also, feel free to add carrots, bell pepper, celery, and onion inside the bird before airfrying. The possibilities are indeed endless. Happy cooking, or should I say, happy airfrying!

Supplies

  • 4-6 quart airfryer *big enough for whole chicken*

  • Extra large bowl to fit whole chicken)

  • Small sauce Pan

  • Whisk

  • Plastic Wrap

  • Large Rubber Band

  • Chef’s knife

  • Cutting Board

  • Food processor -or- medium mixing bowl

Ingredients

  • 6 pound whole chicken, cleaned and giblets removed

  • Brine

  • 7 garlic cloves

  • 1 bunch flat leaf parsley

  • 1 bunch of rosemary

  • 1 bunch of fresh sage

  • 1 bunch of thyme

  • 3 lemons, sliced into thirds

  • 1 tablespoon peppercorns

  • ½ c kosher salt- Morton’s preferred)

  • 2 tablespoons white granulated sugar

  • 3 bay leaves

    Compound butter

  • 6 tbsp salted butter, softened

  • Juice of 1 lemon

  • Fresh cracked black pepper

  • 5 garlic cloves

  • 1 handful of fresh sage

  • 1 handful of flat leaf parsley

  • 1 tsp lemon zest

airfried chicken-02.jpg

Instructions

1. Prepare Brine-Place a sauce pan on medium heat and fill halfway with water. Add salt and sugar to water. Once it comes to boil, remove from heat and let cool. Fill bowl with cool water then add herbs, garlic, lemon slices, and peppercorns. Once salt and sugar mixtures cools, add to bowl. Next, submerge chicken. Cover with plastic and rubber band and brine chicken for up to 8 hours or overnight. 

2. Compound butter- Food processor: Add butter, garlic, lemon juice, lemon zest, and herbs. Blend until thoroughly combined./ Without food processor: Finely chop garlic and herbs, and add them to a bowl. Combine with softened butter. Next, add lemon zest and lemon juice. Mix until combined.

3. Butter the Bird- Remove chicken from the brine and pat dry. Next, spread butter all over the chicken, including under the skin and over the skin. 

4. Airfry- Preheat airfryer to 350° if necessary. Place on airfrying rack breast side down and airfry for 30 minutes at 350°. Next, flip chicken and air fry for another 30 minutes. Once chicken is done airfrying, check the internal temperature. If chicken reaches an internal temperature of 165° F, the chicken is done. If not, continue to airfry until fully cooked. Next, let chicken sit for about 10 minutes to cool. Carve and serve.