Name: Air-Fryer Whole Roast Chicken with Lemon, Dill, and Garlic
Total time: 1 h 30 min
Ingredients: 1 tablespoon extra-virgin olive oil; 2 teaspoons grated lemon zest; 2 teaspoons dried dill weed; ½ teaspoon garlic powder; ½ teaspoon table salt; ¼ teaspoon ground black pepper; 1 (3½- to 4-pound) whole chicken , giblets discarded

Why This Recipe Works

The convection heat of the air fryer helped seal the exterior and lock in flavors and juices while creating a golden layer of crackly-crisp skin. To ensure that our bird fit in the air fryer with room for good air circulation, we did two things: First, we forewent the usual step of tying the legs, as this tends to increase the chicken's height. Leaving them untied allowed for greater air circulation and faster cooking around the legs and thighs, which needed to cook to a higher temperature than the breast meat. Next, we pressed down gently on the breast so that it would sit flatter in the air fryer. We started the chicken breast side down, which gave the legs a jump start. Halfway through cooking, we flipped the chicken breast side up, so the breast meat and skin could finish to perfection. Finally, we created several aromatic blends to rub underneath the skin (we found that aromatics rubbed on the outside quickly burned).

Before You Begin

We had the best success with chickens weighing between 3½ and 4 pounds; larger chickens will require increased cooking time and may not fit in your air fryer. For a simpler roast, skip the aromatics and simply season the outside of the chicken with salt and pepper. You will need an air fryer with at least a 6-quart capacity for this recipe. If using an air-fryer lid for a multicooker, do not use basket insert; place chicken directly into pot.

Instructions

Combine oil, lemon zest, dill, garlic, salt, and pepper in small bowl. Pat chicken dry with paper towels. Use your fingers to gently loosen skin covering breast and thighs. Carefully spoon spice mixture under skin, directly on meat on each side of breast and on thighs. Distribute spices over meat gently with fingertips. Arrange chicken breast side up in center of cutting board and, using heels of palms, firmly press on breast to flatten slightly.

Arrange chicken breast side down in air-fryer basket. Place basket into air fryer and set temperature to 400 degrees. Cook until chicken is light golden brown and skin is lightly crisped, about 30 minutes.

Using tongs, flip chicken breast side up. Return basket to air fryer and continue to cook chicken until breasts register 160 degrees and thighs register 175 degrees, 15 to 30 minutes.

Transfer chicken to carving board and let rest for 15 minutes. Carve chicken, discarding skin, if desired. Serve.