We love the air fryer for all sorts of items, but we love it best for cooking a whole chicken. The skin renders and gets perfectly crispy while the inside stays incredibly moist and flavorful.
Ingredients:
1 small chicken (3 to 3 1/2 pounds)
1 tablespoon olive oil
kosher salt and freshly ground black pepper
3 sprigs fresh rosemary, thyme, sage or a combination
1 head garlic, cut in half to expose all the cloves
1/2 lemon
Directions:
Preheat a 3.5-quart air fryer to 370 degrees F.
Rub the outside of the chicken with the olive oil, then sprinkle the chicken inside and out with 1 tablespoon salt and several grinds of pepper. Fill the cavity with the herbs, garlic and lemon. Put the chicken in the air fryer basket breast-side up, pushing it down so it does not touch the top of the fryer.
Roast the chicken until it is golden and crispy and an instant-read thermometer inserted in the thickest part of the thigh, avoiding bone, reads 165 degrees F, 50 to 60 minutes.
