Description
This Air Fryer Herbed Spatchcock Chicken recipe delivers a crispy, juicy whole chicken with a vibrant herb sauce made from fresh parsley, dill, basil, capers, and lemon. The chicken is buttered and seasoned with a smoky paprika blend, then air fried to perfection for a quick and flavorful 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, dry the skin of the chicken thoroughly. Place the chicken breast-side down and, with sharp kitchen shears, cut along each side of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it evenly.
- 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 chicken cavity. In another bowl, mix the remaining seasoning into the melted butter.
- Air fry the chicken: Place the chicken skin side up in the air fryer basket. Drizzle half of the seasoned butter evenly over the chicken to coat the exterior. Air fry at 375°F for 1 hour. Throughout cooking, occasionally baste the chicken with the remaining seasoned butter. If the skin browns too deeply, cover loosely with foil to prevent burning.
- Make the herb sauce: While the chicken cooks, combine parsley, dill, basil, capers, garlic, lemon zest and juice, olive oil, and sea salt in a food processor or blender. Process until your desired consistency is reached, either chunky or smooth. Set aside.
- Check doneness and rest: Use a meat thermometer to check that the thickest part of the chicken thigh registers 165°F without touching bone. Remove the chicken from the air fryer, tent with foil, and allow to rest for 10-15 minutes to retain juices before carving.
- Serve: Carve the chicken and drizzle generously with the fresh herb sauce for a vibrant finishing touch.
Notes
- Use a meat thermometer to ensure the chicken is cooked perfectly and safely to 165°F, preventing undercooked or dry meat.
- Be liberal with the melted butter to keep the skin moist, which helps it crisp up to a beautiful golden brown without burning.
- Keep basting the chicken during cooking to maintain juicy and crispy skin throughout the air frying process.
Nutrition
- Serving Size: 1 serving
- 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
