Name: Roasted Whole Chicken with Vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (4-lb) whole chicken; Kosher salt, to taste; 4 sprigs fresh thyme; 1/2 yellow onion, quartered; 1/2 apple, quartered; 1 whole lemon; 1 tbsp avocado oil; Freshly ground black pepper, to taste; 1 tsp garlic powder; 1/2 tsp cinnamon; 2 large carrots, chopped; 1.5 lbs baby potatoes, halved; 2 sprigs fresh rosemary, leaves picked; 2 tbsp olive oil; Butcher's twine

1

Pat the chicken dry and season the cavity generously with salt.

2

Stuff the chicken cavity with fresh thyme, onion wedges, apple wedges, and a whole lemon.

3

Tie the legs together with butcher's twine to help it cook evenly.

4

Drizzle the outside of the chicken with avocado oil and rub to coat.

5

Season the chicken generously with salt, black pepper, garlic powder, and a pinch of cinnamon.

6

In a large bowl, combine the chopped carrots, halved potatoes, and rosemary leaves. Drizzle with olive oil and toss to coat.

7

Place the vegetables in the bottom of the air fryer's glass dish. Place the chicken on the rack above the vegetables, breast-side down.

8

Cook the chicken at 390°F for 25 minutes.

9

Carefully flip the chicken so it is breast-side up. Continue to cook at 390°F for another 20-25 minutes, or until the chicken is cooked through and the skin is crispy.

10

Remove the chicken from the air fryer and set it on a cutting board to rest.

11

While the chicken rests, return the vegetables to the air fryer. Season with salt and cook at 400°F for 15-20 minutes until tender and browned.

12

Reserve the pan drippings from the bottom of the dish to serve as a sauce or gravy.

13

Serve the roasted chicken with the roasted vegetables and pan drippings.