In case you haven’t heard, the air fryer makes an absolutely delish whole chicken. And it is so, so easy. It takes all the guess work out of it.

My only complaint is that I can’t cook more than one at a time. But for most people, who don’t have four food-goblins, plus a hubby to feed, that’s not an issue.

Ingredients:

1 whole chicken 4-5lbs

1/2 cup melted butter, cooled

1 bunch fresh thyme

1 head garlic, chopped in half

1 lemon, cut into quarters

1 tsp salt

1/2 tsp ground black pepper

Directions:

Preheat air fryer to 360 degrees.

Whisk salt and pepper into melted butter.

Fill the chicken cavity with lemon, garlic, and thyme.

In a large bowl, pour butter over chicken making sure to get some between the flesh and skin layer, and inside the cavity.

Since the chicken is cold, the butter will solidify again, and coat the outside of the chicken.

Place the chicken, breast side down, in your air fryer, pour any remaining butter over the top.

Cook for 30 minutes.

Remove from fryer, and flip chicken over to breast side up.

Cook for 20 additional minutes.

Remove from fryer and let rest for 10 minutes.

Butter and chicken juices will have collected in the bottom of your fryer. If it’s like mine you can pour it out easily, and use as a base for gravy, or keep as au jus for dipping. we don’t ever have any left, but if you do have chicken leftover, you can also pour the juice over it before refrigerating to keep meat moist.