Air Fryer Spatchcock Chicken

 

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Why spatchcock chicken? Spatchcock chicken cooks more evenly as it's on a level surface, so the breast and thigh meat are done at the same time. The chicken also cooks 25% faster when butterflied, and because it's on a flat surface, there is maximum exposure to heat, which results in more crispy, golden brown skin.

Air Fryer Spatchcock chicken is a an easy way to cook whole chicken while taking out the backbone and placing it in a butterfly position. This recipe will leave you with a crispy outside and perfectly moist and tender meat!

What you need:

1 whole chicken

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon lemon juice, or fresh squeezed lemon

How to Make it:

In a small bowl, combine garlic powder, paprika, Italian seasoning, salt and pepper. Set aside.

Preheat air fryer to 350 degrees.

Place the whole chicken on a baking sheet. If your chicken has them, remove any giblets in the cavity of the bird.

With sharp cooking shears, remove the back bone of the chicken. Cut about ½ an inch from the backbone on either side.

Flip the chicken over so it lays flat, in a butterfly looking position.

Pat dry with a paper towel.

Squeeze lemon juice over the whole chicken. 

Rub the chicken with olive oil and then rub your spice mixture all over the chicken including under the skin.

Place the chicken in your air fryer basket in the same butterfly position and place the basket in the preheated air fryer.

Cook the chicken for 45-50 minutes. Depending on the size of the bird, you may need to cook it for more or less time. At about 35 minutes, check the internal temperature with a meat thermometer and adjust time as necessary.

Cook the whole chicken until the internal temperature is 165 degrees.

Let sit for 15 minutes before serving

1. Make sure to cook until the internal temperature is 165 degrees. The outside will look done early on but the center may not be!
2. Waiting until the internal temperature to be 165 will not overcook the outside. You will still have a crispy outside with tender and moist meat.