Lemon, Garlic, and Rosemary Spatchcock Chicken

Lemon, Garlic, and Rosemary Spatchcock Chicken

I was recently sent a new air fryer from the lovely people at Lakeland. Brand new air fryer, brand new recipe and what I LOVE about the Lakeland Adjustable Large Drawer Air Fryer is its massive 9L capacity which means I can literally roast a whole bird in there.

Now I’m spatchcocking this chicken which sounds gruesome but it’s actually really easy and I’ve made the most incredible garlic, rosemary and lemon butter that I’m slathering under the chicken skin and all over the bird.

40 minutes in the air fryer and you have the most golden, flavourful, crispy-skinned roast chicken you will ever eat!

Prep:  10 mins
Cooking time:  40 minutes
Difficulty: easy
Serves: 4

Ingredients:

• 1 medium chicken
• 150g butter – soft
• The juice of 1 lemon
• 2 sprigs rosemary
• 2 cloves of garlic
• 4 or 5 potatoes – chopped.

Method:

Set the air fryer to 200C and pre-heat it for 5 mins.

Chop the herbs and garlic until fine and add them to a bowl along with the butter and lemon juice.  Stir well. Set aside.

Spatchcock the chicken.  This is very easy.  Flip the bird over onto its breast and, using a pair of sharp scissors, cut either side of the back bone and remove it.  Flip the chicken back over and place the flat of your hand onto the breastbone and push down until you hear it crack.

Slather the chicken with the herb butter ensuring you get under the skin and all over.  Season the bird with salt and pepper.

Chop the potatoes and place them into the bottom of the air fryer, then lay the chicken on top and roast for 40 minutes.  After 15 minutes, carefully flip the bird over.  After 25 minutes flip it back over so it’s breast up, for the remaining 15 minutes.

Allow the chicken to rest for 5-10 mins before serving.  Don’t forget to spoon the juices from the bottom of the air fryer pan all over the bird to keep it juicy.

For more air fryer recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!