Juiciest, Crispiest AIR FRYER SPATCHCOCK ROSEMARY CHICKEN (dairy-free, gluten-free, keto)🍗✨...Oh, and EASY!!

Cooking a spatchcock chicken in the air fryer results in a beautiful bird oozing juiciness and covered in a perfectly crispy skin... it's Egg-cellent!

Pop the bird into your Air Fryer and you'll be staring at poultry perfection in about 45 minutes... and the clean-up is a breeze!😎

First, What in the Peck is Spatchcocking? It sounds hard.

Spatchcock is the term for a chicken that has been butterflied (no, not with actual butter... this recipe is dairy-free, lol) by removing the backbone, which allows the bird to cook more evenly. Not only does this technique make your chicken cook faster, but it also means that every single piece gets covered with that golden crispy skin... Egg-squisite!

Cooking the spatchcocked chicken in the air fryer makes this recipe absolutely Fowl-proof.

No need to Wing-it. I've got step-by-step photos below.

Why You’ll Be Hen Over Heels for This Recipe:

1. Crispy, Juicy, and Fowl-proof – The air fryer works its crispy magic like a modern-day wizard. On the outside, you’ve got a crunch that will make you do a happy dance with every bite. On the inside? Juicy, tender chicken so moist you’ll need more than one napkin to mop your face off.

2. Minimal Clean-Up – You know that part of cooking where you stare at your dirty pan like it’s a crime scene? Not here. The air fryer basket? One quick wipe, and you’re done! Who knew cooking a spatchcock chicken could be so cluckin’ easy?

3. Gluten-Free – That’s right, this recipe is naturally gluten-free, so no need to worry about any hidden gluten ruining your meal... and your week. It’s perfect for those with other dietary restrictions, also, as this recipe is nut-free, dairy-free, soy-free... you get it.

4. Quick and Easy – Who needs hours of prep and waiting around when you can have dinner ready in under an hour?... or breakfast, I don't judge. This spatchcock chicken comes together faster than you can say “cock-a-doodle-doo.”

How to Spatchcock Your Chicken:

1. Place the whole chicken breast-side down on a flat surface and find the backbone.

2. Using kitchen shears, cut along each side of the backbone.

3. Remove the backbone (I freeze mine to use in future soups).

4. Turn the chicken over.

5. Press down firmly on the breastbone to flatten it.

Separate the skin from the meat. Place sprigs of rosemary and slices of garlic under the skin.

TIP: I put a layer of chopped sweet potato and radishes underneath the bird in the air fryer basket to soak up those savory juices and then used the sauce left in the air fryer basket to make a pan-gravy that I poured over the veggies.

Roast the chicken breast side up at 360 F for ~40-45 minutes until the thickest part of the chicken thigh reaches an internal temperature of 165 degrees F.

When life gives you chickens, don’t just wing it—spatchcock it!

MUST TRY AIR FRYER SPATCHCOCK CHICKEN - Crispy, juicy, and EASY! (gluten-free, dairy-free, keto)

INGREDIENTS:

• 4-5 lb whole chicken, giblets removed and spatchcocked.

• Fresh rosemary sprigs.

• 4 cloves of garlic, sliced.

• Salt and pepper, to taste.

• Your favorite seasonings (garlic powder, paprika, onion powder — get seasonal with it!).

DIRECTIONS:

• Using paper towel, pat the chicken skin dry (dry skin = crispy skin).

• Loosen the skin from the meat. Place sprigs of rosemary and garlic slices under the skin.

• Season all sides of the chicken with salt, pepper, and whichever seasonings you choose.

• Place the chicken into the air fryer basket breast side up.

• Roast for ~40-50 minutes until the temperature of the thickest thigh meat reaches 165 F.

• Let the chicken rest for ~10 minutes... IMPORTANT!! If you cut into it immediately, all of those glorious juices will run out onto your cutting board. So sad.

TIP: If your chicken skin is getting too dark too quickly, give it a spritz of avocado oil. The oil will temporarily dampen the skin but still allow it to get crispy at the end.

TIP: While the chicken is resting, I make a quick pan-gravy from the rendered juices in the air fryer and a little corn starch or cassava flour.

TIP: Place cut up root veggies in a layer underneath the chicken for a side dish flavored with rendered chicken fat... soooo yummy! Here, I used one sweet potato and radishes.

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