Description
This Air Fryer Herbed Spatchcock Chicken is a juicy, flavorful whole chicken prepared by removing the backbone for even cooking and then seasoned with a savory blend of spices and melted butter. Cooked to perfection in an air fryer, the skin turns beautifully crisp while the meat stays tender. Finished with a vibrant herb sauce made from fresh parsley, dill, basil, capers, lemon, and garlic, this dish offers a fresh and aromatic complement to the succulent chicken, perfect for a quick yet impressive meal.
Ingredients
Units
Scale
Chicken and Seasoning
- 1 Whole chicken (Approx. 4 lbs)
- 1/2 cup Salted butter, melted
- 2 teaspoons Sea salt
- 2 teaspoons Ground pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 teaspoons Smoked paprika
Herb Sauce
- 1/4 cup Flat leaf parsley, roughly chopped
- 1/4 cup Fresh dill, roughly chopped
- 1/4 cup Fresh basil, roughly chopped
- 2 tablespoons Capers
- 1 Lemon, zested and juiced
- 1/2 cup Olive oil
- 2 cloves Garlic, peeled
- Sea salt to taste
Instructions
- Prepare the Chicken: Using a paper towel, pat dry the chicken skin thoroughly. Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, carefully cut along each side of the backbone to remove it completely, then flip the chicken over and press down firmly on the breastbone to flatten it for even cooking.
- Season the Chicken: In a small bowl, combine sea salt, ground pepper, garlic powder, onion powder, and smoked paprika. Sprinkle half of this seasoning mixture inside the cavity of the chicken. Flip the chicken over, then mix the remaining seasoning with melted salted butter. Drizzle and brush half of the seasoned butter evenly over the chicken’s exterior, coating all surfaces.
- Air Fry the Chicken: Place the chicken skin-side up in the air fryer basket. Set the temperature to 375°F (190°C) and cook for 1 hour. Every 15-20 minutes, baste the chicken with the remaining seasoned butter to keep the skin moist and to promote crisping. If the skin becomes too dark before it’s done, tent the chicken loosely with foil to prevent burning until cooking is complete.
- Make the Herb Sauce: While the chicken cooks, combine parsley, dill, basil, capers, lemon zest and juice, olive oil, garlic cloves, and sea salt in a food processor or blender. Pulse to your preferred consistency, either chunky or smooth. Set the herb sauce aside to let the flavors meld.
- Check for Doneness and Rest: Use a meat thermometer to check the internal temperature in the thickest part of the thigh without touching the bone. The chicken is safely cooked when it reaches 165°F (74°C). Remove the chicken from the air fryer, tent with foil, and rest for 10-15 minutes before carving.
- Serve: Carve the rested chicken and serve with the fresh herb sauce drizzled over the top for a bright, flavorful finish.
Notes
- Use a meat thermometer: This ensures the chicken is perfectly cooked, moist, and safe to eat without being underdone.
- Be liberal with the butter: Coating the skin well with butter helps keep it moist during cooking and encourages a beautifully golden, crisp finish.
- Keep basting your chicken: Periodic basting prevents drying out and enhances crispness and flavor throughout the cooking time.
Nutrition
- Serving Size: 1/4 of chicken with herb sauce
- Calories: 879 kcal
- Sugar: 1 g
- Sodium: 1597 mg
- Fat: 79 g
- Saturated Fat: 27 g
- Unsaturated Fat: 48 g
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 204 mg
