air fried spatchcock chicken

Want to make thanksgiving happen all year round? Better yet, want to make something for thanksgiving that feeds a whole lot less people, doesn’t take up room in your oven, and that can be made in an hour…

With all the crispy skin you could possible want? That, and a super tender cut of poultry?

Here’s my pro tip: spatchcock a whole chicken.

By spatchcocking the chicken (removing the back bone and cracking the breast bone) you are able to lay out the whole chicken in a somewhat flat and even manner, so it cooks more quickly and evenly.

Then, but adding a compound herb butter both under and over the skin, you creat a juicy and tender meat, with an oh so crispy skin.

Plus, cooking said chicken over a bed of veggies, lends to the most flavorful drippings that can easily be turned into a quick pan gravy… seriously y’all? It’s the best of everything.

Ingredients:

1 cup butter

1 3/4 oz poultry seasoning fresh herb mix (thyme, rosemary, and sage)), minced

1 4-5 lb whole chicken, spatchcocked

1 yellow onion, peeled, halved and thinly sliced

1 handful baby carrots

4 ribs celery, halved and cut in 2 inch pieces

evoo

sea salt

avocado oil spray

flour

milk

chicken stock

Directions:

Let butter sit out until softened.

Add chopped herbs to butter and mix to combine.

Place butter under and on top of chicken skin.

Add sliced onions, carrots, and celery to a bowl. Drizzle with evoo and sprinkle with sea salt. Toss to combine.

Preheat air fryer at 390 for 5 minutes.

Spray the tray of your air fryer with avocado oil.

Layer veggies on top of tray.

Place chicken on top of veggies, making sure there is compound butter both below and above chicken.

Air fry for 10 minutes at 390.

Turn heat down to 370. Air fry for 50 more minutes - or until chicken reads 165 on a thermometer.

Remove chicken and veggies from air fryer.

Pour drippings into a sauce pan. Heat on stove until boiling.

Turn heat to medium high, and add flour. 1 Tbsp at a time until a roux is formed; and there is no more liquid in the pan.

Take turns adding milk and stock in 1/2 cup increments - whisking after each addition. Stop when desired thickness of gravy is reached. Serve chicken with gravy and some of the cooked vegetables.