Growing up, Sunday dinners were sacred in my family. There was a comforting rhythm to those afternoons—mom bustling in the kitchen, the tantalizing aroma of roasted chicken filling the house, and the warmth of family gathered around the table. It was more than just a meal; it was a ritual of togetherness, of sharing stories, laughter, and the simple joy of good food. Each bite of that perfectly roasted chicken was a celebration of the love and care that went into making it.
As time went by, our Sunday dinners evolved. The world changed, and so did our kitchen. Enter the air fryer, a modern marvel that promised the crispy texture of traditional roasting with a fraction of the time and effort. I was skeptical at first—could this newfangled gadget really deliver the same magic that our family gatherings had always been built on? But my curiosity got the better of me, and I decided to put it to the test with a recipe that held so many fond memories: Whole Roasted Chicken.
This recipe is a nod to those cherished Sunday dinners but with a contemporary twist. Marinating the chicken in buttermilk overnight not only infuses it with a depth of flavor but also ensures that it remains tender and juicy. The air fryer’s magic happens when it crisps up the skin to golden perfection, all while retaining the juicy goodness inside. It’s a meal that bridges the gap between old and new, tradition and innovation.
Imagine this: you come home after a busy day, and in just about an hour, you have a roasted chicken that tastes like it’s been slow-cooked all day. The crispy skin crackles with each bite, while the meat beneath remains succulent and flavorful. It’s as if you’ve managed to capture the essence of those Sunday dinners, but in a more efficient, modern package. The air fryer not only simplifies the process but also makes it accessible to anyone who cherishes home-cooked meals but might be short on time.
Sharing this recipe feels like passing down a piece of my family’s legacy while embracing the conveniences of today. It’s my way of keeping those Sunday traditions alive, no matter how busy life gets. I hope this recipe brings as much joy to your table as it has to mine. Whether you’re gathering with loved ones or simply enjoying a quiet meal, this air fryer whole roasted chicken is a testament to the idea that good food and cherished memories can coexist beautifully in our fast-paced lives.
How to make Air Fryed Whole Roasted Chicken
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Ingredients
- 3-pound whole chicken, excess fat removed
- Kosher salt
- 2 cups low-fat buttermilk
Directions
- Begin the preparation a day prior to cooking. Season the chicken generously with 2 teaspoons of kosher salt and let it rest for 30 minutes. Optionally, you may tie the legs with butcher’s twine.
- Transfer the seasoned chicken to a large bowl, ensuring it’s well-positioned. Pour the buttermilk over the chicken, cover the bowl tightly, and refrigerate for 24 hours, flipping the chicken halfway through to ensure even soaking.
- Remove the chicken from the refrigerator an hour before cooking. Drain off the buttermilk and discard it.
- Preheat the air fryer to 350°F. Place the chicken, breast side down, in the air fryer basket (at least 6 quarts). Sprinkle 1/2 teaspoon of kosher salt over the chicken.
- Air fry for about 25 minutes until the top is golden brown. Flip the chicken, season with the remaining 1/2 teaspoon of salt, and continue cooking for another 25 minutes, or until the skin is crispy and the juices run clear when pierced between the leg and thigh.
- Remove the chicken from the air fryer and let it rest on a serving platter for 10 minutes before carving and serving.
- Oven Version: Preheat the oven to 400°F. Roast the chicken for about 1 hour, or until it’s golden and crispy, with juices running clear when checked between the leg and thigh.
Storing Suggestion
Store leftover roasted chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chicken in a freezer-safe container for up to 3 months.
Cooking Tips
Ensure the chicken is fully thawed before cooking for even cooking results. If using a smaller air fryer, you may need to cook the chicken in batches or adjust cooking times.
Serving Suggestions
This roasted chicken pairs well with roasted vegetables, mashed potatoes, or a fresh garden salad. Serve with a side of gravy or your favorite dipping sauce for added flavor.
Ingredient Substitutions
If you don’t have buttermilk, you can use milk with a tablespoon of lemon juice or vinegar as a substitute. For a different flavor, try adding herbs like rosemary or thyme to the buttermilk marinade.
Seasonal Variations
In the fall, consider using apple cider in place of buttermilk for a sweet and tangy twist. In summer, marinate the chicken with a citrus-based marinade for a refreshing flavor.
Allergen Information
This recipe contains dairy from the buttermilk. For a dairy-free option, use a dairy-free milk alternative combined with a tablespoon of lemon juice or vinegar.
FAQ:
How do I ensure the chicken is cooked through?
Use a meat thermometer to check the internal temperature, which should reach 165°F when inserted into the thickest part of the thigh.
Can I use a different seasoning besides kosher salt?
Yes, you can use other seasonings such as garlic powder, paprika, or your favorite spice blend.
What if my air fryer isn’t large enough?
If your air fryer is smaller, consider cooking the chicken in two batches or using a different cooking method like oven roasting.
How can I make the skin extra crispy?
Pat the chicken dry before seasoning and ensure the air fryer is preheated. You can also spray the chicken lightly with oil for extra crispiness.
Is it necessary to flip the chicken during cooking?
Flipping the chicken ensures even cooking and browning. If you prefer, you can cook the chicken breast side up for the entire duration, but it may not be as crispy.
Can I marinate the chicken for longer than 24 hours?
Marinating the chicken for longer than 24 hours is fine, but be cautious as it may become overly salty if left too long. Aim for a maximum of 48 hours.
Air Fryer Whole Roasted Chicken
Ingredients
- Whole chicken 3 pounds, with excess fat removed
- Kosher salt
- 2 cups low-fat buttermilk
Instructions
- A day before cooking, generously rub the chicken with 2 teaspoons of kosher salt, allowing it to rest for 30 minutes. Optionally, tie the chicken legs together using butcher’s twine.
- Place the seasoned chicken in a large mixing bowl, ensuring it fits comfortably, then pour the buttermilk over the chicken. Cover the bowl tightly and refrigerate overnight, flipping the chicken halfway through to ensure even marination.
- Take the chicken out of the refrigerator an hour before cooking. Remove it from the buttermilk, allowing the excess to drip off, and discard the buttermilk.
- When ready to cook, place the chicken in the air fryer basket (at least 6 quarts) breast side down. Sprinkle 1/2 teaspoon of kosher salt on the top of the chicken.
- Air fry at 350°F for approximately 25 minutes, until the top is browned. Flip the chicken over, season with the remaining 1/2 teaspoon of salt, and continue cooking for another 25 minutes. The chicken should be golden, crispy, and the juices should run clear when a knife is inserted between the leg and thigh.
- Once done, remove the chicken from the air fryer, place it on a serving platter, and let it rest for 10 minutes before carving and serving.
Oven Version:
- For oven roasting, preheat the oven to 400°F. Roast the chicken until it is golden, crispy, and the juices run clear when a knife is inserted between the leg and thigh, approximately 1 hour, or until fully cooked.
