Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), patted dry
  • 2 tbsp olive oil (30 ml)
  • 1 tbsp kosher salt (15 ml)
  • 1 tsp black pepper (5 ml)
  • 1 tsp garlic powder (5 ml)
  • 1 tsp onion powder (5 ml)
  • 1/2 tsp dried thyme (2.5 ml)
  • 1/2 tsp dried rosemary (2.5 ml)
  • 1 lemon, quartered
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tbsp kosher salt (15 ml) (optional for dry brining)
  • 1 tsp baking powder (5 ml) (optional for dry brining)

Instructions:

  1. Dry Brine (Optional): Pat the chicken dry with paper towels. In a small bowl, mix the salt and baking powder. Rub the mixture all over the chicken, ensuring even coverage. Refrigerate uncovered for at least 30 minutes, or up to overnight.
  2. Prepare the Chicken: If dry brining, rinse the chicken thoroughly and pat completely dry. If not dry brining, proceed directly.
  3. Season the Chicken: In a small bowl, combine the olive oil, salt, pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Rub the mixture all over the chicken, ensuring even coverage.
  4. Stuff the Chicken: Stuff the lemon quarters and fresh rosemary and thyme sprigs into the cavity of the chicken.
  5. Air Fry: Preheat air fryer to 375°F (190°C). Place the chicken breast-side down in the air fryer basket or on the air fryer tray.
  6. Cook: Cook for 30 minutes.
  7. Flip and Continue Cooking: Flip the chicken breast-side up. Increase the air fryer temperature to 400°F (200°C). Cook for another 20-30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  8. Rest: Remove the chicken from the air fryer and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
  9. Carve and Serve: Carve the chicken and serve.