Air Fryer Herbed Spatchcock Chicken

5 from 1 vote

Air Fryer Herbed Spatchcock Chicken

Looking for the best way to cook a whole chicken fast without losing quality and flavor? This air fryer spatchcock chicken recipe is it!

Prep Time15

Cook Time1

Resting Time15

Total Time1 30

Course: Main Course

Cuisine: American

Keyword: air fryer spatchcock chicken, air fryer whole chicken, fresh herb gremolata, spatchcock chicken recipe

Servings: Servings

Calories: 879kcal

Author: Sunena

Equipment

Mixing Bowl
Air Fryer
Mortar and Pestle

Ingredients

1 Whole chicken Approx. 4 lbs
½ cup Salted butter melted
2 teaspoon Sea salt
2 teaspoon Ground pepper
2 teaspoon Garlic powder
2 teaspoon Onion powder
2 teaspoon Smoked paprika

For the Herb Sauce

¼ cup Flat leaf parsley roughly chopped
¼ cup Fresh Dill roughly chopped
¼ cup Fresh basil roughly chopped
2 tablespoon Capers
1 Lemon zested and juiced
½ cup Olive oil
2 cloves Garlic peeled
Sea salt to taste

Instructions

Using a paper towel, dry the skin of the chicken. Place the chicken breast-side down. Using sharp kitchen shears, cut the back bone out of the chicken. Make a cut on each side of the back bone, and pull it out.
1 Whole chicken
Flip the chicken over, and press down on the breast bone to flatten the chicken.
Mix together the seasoning mixture in a small mixing bowl. Sprinkle half of the seasoning mixture onto the inside of the chicken, and flip the chicken over. Add the remaining spice mixture to the melted butter, and combine.
2 teaspoon Sea salt, 2 teaspoon Ground pepper, 2 teaspoon Garlic powder, 2 teaspoon Onion powder, 2 teaspoon Smoked paprika, ½ cup Salted butter
Nestle the chicken into the air fryer basket with the skin side facing up. Drizzle half of the seasoned butter mixture on to the chicken, and coat the exterior evenly.
Air fry the chicken at 375°F for 1 hour. Periodically baste the chicken with the remaining seasoned butter mixture, until it is finished. If the chicken skin is become deeply browned, you can cover it with foil for the remainder of the cook time.
While the chicken is cooking, make the herb sauce by grinding down the garlic, capers, and herbs with olive oil and lemon juice. You can make the sauce as chunky or as smooth as you prefer, by grinding the ingredients more or less. Set the sauce aside until the chicken is cooked.
¼ cup Flat leaf parsley, ¼ cup Fresh Dill, ¼ cup Fresh basil, 2 tablespoon Capers, 1 Lemon, ½ cup Olive oil, Sea salt, 2 cloves Garlic
Using a meat thermometer, check the internal temperature of the chicken in the thickest part of the thigh, without touching the bone. The internal temperature of the chicken should read 165°F.
Once the chicken has reached 165°F, remove from the air fryer and tent the chicken with foil. Allow the chicken to rest for 10-15 minutes before carving. Serve with herb sauce drizzled over the chicken.

Notes

Use a meat thermometer: Meat thermometers are essential for moist, juicy chicken that is not underdone.

Be liberal with the butter: Be sure to cover the skin with butter. Keeping the skin moist will help it crisp up to a golden brown instead of burning straight away.

Keep basting your chicken: Do not forget to baste the skin. As the chicken cooks, the skin will dry out. To keep everything nice, moist, and crisp, keep basting with butter.

Nutrition