Name: Whole Roasted Chicken and Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (3.5-4 lb) whole chicken; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1/2 lemon, cut into wedges; 1/4 red onion, cut into chunks; 2 cloves garlic; 1 tbsp avocado oil; kosher salt, to taste; freshly ground black pepper, to taste; 1 lb baby red potatoes, quartered; 1 tbsp fresh parsley, chopped (for garnish); 1 tsp lemon zest (for garnish)

1

Pat the chicken dry. Stuff the cavity with fresh herbs first, followed by the lemon wedges and red onion chunks. Add garlic cloves if using.

2

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

3

Drizzle the outside of the chicken with avocado oil. Season generously all over with kosher salt and freshly ground black pepper.

4

Place the chicken breast-side down into the air fryer basket.

5

Air fry at 400°F for 30 minutes.

6

After 30 minutes, carefully remove the basket and flip the chicken so it is breast-side up.

7

Add the quartered baby potatoes to the basket, arranging them around the chicken.

8

Return the basket to the air fryer and cook for another 20-30 minutes, until the chicken is cooked through and the skin is golden and crispy.

9

Remove the chicken from the air fryer and let it rest on a cutting board for 15 minutes before carving.

10

Serve the chicken and roasted potatoes. Garnish potatoes with fresh parsley and lemon zest if desired.

Whole Roasted Chicken and Potatoes

Ingredients

12 Ingredients

Instructions

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