Whole Lemon Garlic Chicken in Air Fryer

Steps

1. 1

   Pat the chicken dry with paper towels. Using a sharp knife, score the thicker, fattier parts like thighs and legs, and open the lower cavity for even cooking. Remove giblets if present. Slice the lemon and cut the garlic head in half horizontally. Stuff the cavity with lemon slices and both garlic halves.

2. 2

   Preheat the air fryer to 320°F (160°C).

3. 3

   Place the stuffed chicken in the air fryer basket and cook for 50 minutes.

4. 4

   Meanwhile, prepare the garlic lemon butter. In a small saucepan, melt butter with the crushed garlic clove over medium heat. Let it brown and become fragrant. Remove from heat, grate lemon zest directly into the pan, and add chopped parsley. Stir well.

5. 5

   When the chicken is done, brush half of the herb butter all over the skin. Let rest for 5 minutes, then brush with remaining butter. Serve immediately.

Shopping list

1 whole chicken, 1 head of garlic, 1 lemon, 50 g (1.8 oz) butter, 1 garlic clove, 2 tbsp finely chopped flat-leaf parsley, 1 tsp lemon juice

Recipe story

This recipe combines the tradition of slow-roasting whole chicken with the modern technique of hot air circulation. Its origins lie in Mediterranean cuisine, where lemon and garlic are used to flavor poultry. In the 19th century, French chefs perfected the method of brushing chicken with herb butter for crispy skin. The adaptation to air fryer was popularized in the United States due to its speed and even texture.