Whole Air Fried Chicken
AIR FRYER WHOLE CHICKEN?! You best believe that when I first made this - It was probably the best day of my life hahahaha. I've partnered with @philipshomeliving and their incredible Airfryer XXL with Smart Sensing Technology! This is the one I have at home and you guys know how much I genuinely love it! I have the XXL because with air fryers, bigger is always better - especially if you have a family or guests over. I used the whole chicken Smart Setting to make this whole chicken and it is UNREAL and super juicy on the inside, with that crispy delicious skin on the outside (sorry about the stuffing visual, it just makes everything better haha). Make this TODAYYYY in your air fryer, you won’t regret it. Thank you @philipshomeliving for partnering with me on this! We LOVE air fryers here!!
ingredients
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method
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In a mixing bowl, add the spring onion, basil, thyme, tomato paste, garlic cloves, lime juice, paprika, cayenne pepper, salt, pepper and olive oil. Mix well.
At the tip of the chicken breast, lift up the skin and separate from the breast (without tearing!) Pull gently to separate. This is an icky thing to do, but it really flavours the meat.
Divide the tomato mixture into 4 and place one quarter down one half of the breast, and then repeat down the other half. With the remaining mixture, coat the entire chicken. Place the lime rinds inside the cavity of the chicken.
This next part is optional, but makes for an easy and even cook. Time to tie up your chicken! Using some twine, tie up together the drums, pulling them right towards each other. The name for this is to ‘truss’ a chicken.
With a generous hand, sprinkle salt ALL over the chicken. This helps the skin to get crispy and have that delicious salty taste.
Place the chicken breast side down in the airfryer basket, and change the setting to chicken and press go! The smart sense technology will take care of the rest. If your air fryer doesn't have a chicken setting, set it to 165°C for 1 hour, flipping half way. To crisp up at the end, change the temp to 180°C for 10 minutes. The chicken is ready when the thickest part of the thigh reaches 75°C and the juices run clear.
Slice and serve!
