This air fryer spatchcock chicken cooks evenly with crispy skin and juicy meat in less time. It's an easy, flavorful main dish perfect for weeknight dinners or weekend meals.
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When it comes to cooking a whole chicken, I used to think it meant spending hours in the kitchen and cleaning up afterward. That changed when I tried making spatchcock chicken in my air fryer for the first time. The cooking method gives you that perfect balance of crispy outside and juicy inside in less time than roasting. It feels like a weekend meal but is simple enough for any weeknight dinner.
I love making this recipe on Sundays or during the holidays when I want something comforting but easy. Spatchcocking helps the chicken cook evenly, keeping every bite tender and juicy. It fills the kitchen with the same delicious aroma as oven-roasted chicken, just faster and with less mess.
Ingredients
- Whole chicken - The main protein that becomes juicy and flavorful when air-fried after being spatch-clocked for even cooking.
- Olive oil - Helps the seasonings stick to the chicken and promotes crispy, golden skin.
- Unsalted butter - Adds rich flavor and keeps the meat tender and moist during cooking.
- Fresh garlic - Infuses the chicken with a deep, aromatic flavor that enhances every bite.
- Kosher salt - Brings out the natural flavors of the chicken and helps the skin crisp up.
- Ground black pepper - Adds mild heat and balances the savory seasonings.
- Granulated garlic - Boosts the garlic flavor and ensures even distribution in the seasoning mix.
- Dried rosemary - Adds an earthy, fragrant aroma that pairs well with poultry.
- Dried thyme - Provides a subtle herbal note that enhances the overall flavor of the chicken.
- Smoked sweet paprika - Adds color, a hint of smokiness, and a mild sweetness to the dish.
- Ground sage - Contributes a warm, savory flavor often associated with roasted chicken and holiday meals.
- Fresh sage leaves - Add a burst of fresh, herbal aroma and elevate the presentation.
Scroll down to the recipe card for quantities used.
Instructions
Pat dry all sides of the whole chicken and place it on a paper towel-lined plate, breast side down.
Using sharp kitchen shears, butterfly the chicken by cutting one side of the chicken near the chicken thigh bones and the backbone all the way through the breast and neck area. Do the same for the other side.
Make a small cut in the white soft bone to open the cavity of the chicken and remove the giblets, and pat dry with paper towels.
Drizzle and rub oil, then season the chicken cavity with salt, ground black pepper, rosemary, thyme, and sage. Allow the dry rub to sit for at least 15 minutes.
Place peeled garlic cloves and fresh sage leaves on greased air fryer tray or basket.
Gently transfer the butterflied chicken, breast side down, onto the tray or basket.
Carefully lift the skin away from the chicken breast, then season the entire chicken breast with salt and pepper. Slice the cold butter thinly and insert the butter all over the breast.
Drizzle and rub oil all over the chicken. Season with salt, pepper, garlic, smoked sweet paprika, rosemary, thyme, and sage. Allow to marinate for at 15 to 30 minutes.
Air fry or 10 minutes at 390°F (200°C), then lower to 360°F (180°C) for 30 to 32 minutes. Then increase the temperature to 375°F (190°C) for the remaining 3 to 5 minutes to crisp up the skin. When fully cooked, transfer the air fryer tray or basket to a baking tray. Allow the spatchcock chicken to rest for at least 5 minutes before serving.
Hint: Keep an eye on the chicken towards the end to prevent overcooking. The meat is done when the internal temperature of the thickest part of the chicken breast is 165°F (74°C).
Variations
Here are some easy ways to customize this easy air fryer chicken recipe:
- Change up the seasoning blend: Swap the herbs for your favorite spice mix, like Cajun, lemon pepper, or Italian seasoning, to match your guests' tastes.
- Add a marinade: Soak the chicken in a citrus or soy-based marinade before air frying for extra flavor and tenderness.
- Use different fats: Try melted butter, avocado oil, or even garlic-infused oil for a unique flavor twist.
- Incorporate cultural flavors: Add chili powder and cumin for a Mexican-inspired version, or use ginger, soy sauce, and sesame oil for an Asian-style twist.
- Serve it differently: Pair the chicken with sides that fit the occasion-roasted vegetables for a classic meal, rice pilaf for a Mediterranean touch, or mashed cauliflower for a low-carb option.
Tips
Top tip: Let the spatch-clocked chicken rest at room temperature for about 20 to 30 minutes before air-frying to promote even cooking and juicy meat.
More Cooking Tips:
- Preheat your air fryer for a few minutes to help the chicken cook evenly.
- Spatchcock the chicken properly so it lies flat for consistent browning.
- Avoid overcrowding the air fryer basket so the hot air can circulate freely.
- Flip the chicken halfway through for evenly crisp skin on both sides.
- Use a meat thermometer to ensure the internal temperature reaches 165°F.
- Loosely tent the chicken with foil while it rests to retain moisture.
- Brush with melted butter near the end of cooking for added flavor and shine.
- Save the backbone for making soup or broth later.
Serving suggestions
This air-fried spatchcock chicken is a hearty main dish that pairs beautifully with both simple and flavorful sides. For a balanced plate, I love serving it with roasted or air-fried vegetables. The crispy skin and juicy meat go especially well with my balsamic vinegar Brussels sprouts, which adds a tangy, caramelized contrast to the savory chicken.
For a more filling meal, you can add a comforting side like mashed red potatoes, garlic butter green beans, or a simple rice pilaf. This chicken also makes great leftovers for sandwiches, wraps, or salads the next day. Whether you serve it for Sunday dinner or a holiday feast, it's an easy centerpiece that always impresses.
Storage
Store any leftover air fried spatchcocked chicken in an airtight container in the refrigerator for up to 3 to 4 days. Make sure the chicken has completely cooled before sealing it to prevent excess moisture from softening the crispy skin. If you plan to keep it longer, you can freeze the pieces in a freezer-safe bag for up to 2 months.
To reheat, place the chicken in the air fryer at 350°F for about 5 to 7 minutes, or until warmed through and the skin becomes crisp again. If reheating from frozen, let it thaw in the refrigerator overnight first. You can also reheat it in the oven at 350°F for 10 to 15 minutes or in the microwave if you're short on time, though the air fryer gives the best texture.
FAQs
Yes, you can use a larger chicken, but you'll need to increase the cooking time. Always check that the thickest part of the meat reaches 165°F using a meat thermometer to ensure it's fully cooked.
Preheating helps the chicken cook more evenly and promotes crispier skin. While not all air fryers require it, doing so for 3 to 5 minutes can make a noticeable difference in texture.
Dried herbs work just as well in this recipe. Use about one-third of the amount called for fresh herbs since dried ones have a stronger, more concentrated flavor.
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Recipe
Air Fryer Spatchcock Chicken
Ingredients
- 1 whole chicken 2 to 3 pounds
- 3 tablespoons olive oil
- 2 tablespoons cold unsalted butter
- 8 cloves fresh garlic about 1 bulb
- 1 ¼ teaspoons kosher salt to taste
- 1 teaspoon ground black pepper to taste
- ¾ teaspoon granulated garlic
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon smoked sweet paprika
- ⅜ teaspoon ground sage
- a handful of fresh sage leaves
Instructions
- Pat dry all sides of the whole chicken and place on a paper towel-lined plate, breast side down.
- Using sharp kitchen shears, butterfly chicken by cutting one side of the chicken near the chicken thigh bones and the backbone all the way through the breast and neck area. Do the same for the other side.
- Make a small cut in the white soft bone to open the cavity of the chicken and remove the giblets and pat dry with paper towels.
- Drizzle and rub oil, then season the chicken cavity with salt, ground black pepper, rosemary, thyme, and sage. Allow the dry rub to sit for at least 15 minutes.
- Place peeled garlic cloves and fresh sage leaves on the greased Air Fryer tray.
- Gently transfer butterflied whole chicken, breast side down, onto the Air Fryer tray.
- Carefully lift the skin away from the chicken breast then season the entire chicken breast with ¼ teaspoon of salt and ⅛ teaspoon of black pepper.
- Slice the cold butter thinly and insert the butter all over the breast.
- Drizzle and rub oil all over the chicken. Season with salt, black pepper, garlic, smoked sweet paprika, rosemary, thyme, and sage.
- Allow the newly added herbs and spices to marinate for at least 15 minutes, 30 minutes if time permits.
- Pre-heat Air Fryer at 390°F (199°C). Set at 45 minutes.
- Slowly insert Air Fryer tray with the marinated spatchcock chicken into the middle cooking chamber, near the rotisserie catch, if using an Air Fryer oven.
- If the Air Fryer used has a basket, place the marinated spatchcock chicken into the crisper plate and basket, then follow accordingly.
- Air fry the marinated spatchcock for 10 minutes at 390°F (199°C) then lower the Air Fryer to 356°F (180°C) for 30 to 32 minutes. Then increase the temperature to 376°F (191°C) for the remaining 3 to 5 minutes to crisp up the skin. The internal temperature of the thickest part of the chicken breast should register to 165°F (74°C).
- Carefully transfer the Air Fryer tray to a baking tray and allow the spatchcock chicken to rest for at least 5 minutes before serving.
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