Air Fried Chicken
I love my air fryer. It took me far too long to commit to one but now that I have, I can't imagine not having one. This holiday dinner idea came to me as my new husband and I were wondering if we were going to travel to see family this Christmas. I got to thinking about all the times I couldn't make it home and would be so sad to miss the big holiday dinner. I myself never wanted to "go through all the trouble" to make a holiday feast for 2 people. Well, I am so pleased to say, it's really not that much trouble after all. I bought a smaller chicken instead of a turkey and it was just perfect for the 2 of us. We definelty had leftovers but THAT'S THE BEST PART.
Equipment
- air fryer
Ingredients
- 1 3 1/2 pound organic whole chicken
- ½ cup room temperature butter
- zest of 1 lemon
- 2 tbsp fresh thyme and rosemary finely chopped
- generous pinch sea salt and cracked pepper
Instructions
- Preheat air fryer to 390 for 3 minutes.
- Pat chicken dry with paper towel.
- Mix together butter, herbs, lemon zest until creamy.
- Gently separate the skin from the breast side using a spoon and your hands.
- Use your hands to smear the buttery herb mixture underneath the skin. If there's any remaining, insert it into the cavity of the bird.
- Preheat air fryer to 355 for 5 minutes.
- Place Chicken into the basket of the air fryer breast side down first. Cook for 25 minutes. Carefully flip the bird and cook the breast side up for another 25 minutes or until a meat thermometer reads 165 degrees. Allow the chicken to rest for 10 minutes before carving.
Notes
Save the bones and the carcass and make broth or stock! We made 6 litres of broth off our little chicken. I will be posting a chicken broth recipe very soon. Stay tuned for that!