The Best Roast Chicken: Crispy & Golden Skin Every Time!
Roasting a chicken in an air fryer is a fantastic way to achieve a crispy exterior and juicy interior without the need for a traditional oven. This recipe highlights a simple dry-brine technique using just salt, followed by an herb butter rub that infuses the chicken with incredible flavors. With just a few hours of preparation, you’ll have a mouthwatering roast chicken that’s perfect for any occasion.
Why Dry-Brining with Salt?
Dry-brining is a method that helps to enhance the flavor and moisture of the chicken. By rubbing the chicken with salt and allowing it to rest overnight, the salt penetrates the meat, ensuring that it remains juicy and flavorful. This technique is straightforward yet remarkably effective, especially when paired with a rich herb butter.
I prefer to get the salt under the skin. It gets held in better this way, and you’re effectively seasoning the meat and skin at the same time. I find it especially important for roasting a chicken in a traditional oven since they make it harder to get the skin juuuuust right. Since this recipe is for an air-fryer though, if you don’t want to get your hands all up in there, you’re fine just rubbing the salt into the outer layer of the skin. I first fell in love with air-fryers specifically for their ability to get incredible chicken skin while barely putting in any effort.
Ingredients
For the Chicken:
- 1 half-chicken (1.5 – 2 lbs)
- 1 tablespoon kosher salt
For the Herb Butter:
- 1/2 cup unsalted butter, softened (1 stick)
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Equipment:
- Air fryer
- Meat thermometer
- Mixing bowl
- Plastic wrap or airtight container
Instructions
Step 1: Prepare the Chicken
In case you’re halving the chicken yourself, I’ve included how I like to prepare the bird. If you’ve already got a half-chicken, skip down to #2.
- Halve the Chicken
Carefully remove the spine by cutting down both sides of the vertebrae. Spread the chicken flat on a cutting board, skin-side up, and press down firmly on the breastbone until you feel/hear the snap of the sternum dislocating on one side. Flip the chicken back over and cut out both the cartilage and the bone of the sternum.
I prefer to also remove the rib cage, collarbones, and the remaining portions of the pelvis at this point, but it is by no means necessary. I just find that doing all of that helps keep the cooking times pretty even between the thigh/drumstick and the breast. - Dry-Brine the Chicken
Start by patting the chicken dry with paper towels to remove any excess moisture. This is key to achieving crispy skin.
Next, after having removed the spine and sternum, there should be two obvious access points for lifting up the skin. One on the breast, and one on the thigh. Dig in as far as you can to make a pocket for the salt, and the herbed butter we’ll be making later.
Don’t be shy; make sure the salt is well-distributed in each pocket. - Refrigerate Overnight
Place the salted chicken on a plate or in a shallow dish. Cover it with plastic wrap or place it in an airtight container. Refrigerate for at least 8 hours, or ideally overnight. This allows the salt to penetrate the meat and enhance its flavor.
Step 2: Make the Herb Butter
- Mix the Herb Butter
In a medium mixing bowl, combine the softened butter with the chopped sage, rosemary, thyme, garlic powder, and onion powder. Stir until all the ingredients are well blended and the butter is infused with fresh herb flavors. - Prepare to Apply the Butter
Once the chicken has brined, remove it from the refrigerator and let it sit at room temperature for about 15-20 minutes.
Step 3: Apply the Herb Butter
- Rub the Herb Butter
Take about two-thirds to three quarters of the herb butter and rub it under the skin, ensuring an even distribution over the breast and thighs. Use the remaining butter to coat the outside of the chicken, giving it a rich flavor and promoting a crispy finish.
Step 4: Cook the Chicken
- Roast the Chicken
Place the chicken skin-side up in the air fryer basket. Cook at 375°F (190°C) for 40 minutes on either the Air Fry or Roast settings (depending on your machine), or until the internal temperature reaches 160°F (71°C). Measure from both the thickest part of the thigh, as well as the thickest part of the breast.
Step 5: Rest and Serve
- Let it Rest
Once the chicken is cooked, carefully remove it from the air fryer and let it rest for 5 to 10 minutes. This resting period allows the juices to redistribute, ensuring every bite is juicy and flavorful. - Carve and Enjoy
Carve the chicken into pieces and serve it with your favorite sides. The skin should be perfectly crispy, and the meat will be tender and infused with the delightful flavors of the herb butter.
Tips for Success
- Choose the Right Chicken: A smaller chicken (3 to 4 pounds when whole) is ideal for air frying, ensuring even cooking throughout.
- Customize Your Herbs: Feel free to use other herbs like oregano or parsley if you prefer. Just maintain similar quantities.
- Check for Doneness: Always rely on a meat thermometer to ensure the chicken is cooked through, providing peace of mind and avoiding overcooking.
Wrap Up
I love that air-fryers make it so easy to cook chicken with the bone-in and the skin still on. It tastes better to have those two things, but having them there makes them more unpredictable to cook. I spent a long time not wanting risk it and so would either spend more for boneless, skinless chicken – or go through the hassle of de-boning and skinning myself. The very first time that I saw an air-fryer cook chicken thighs with nothing but a bit of sriracha on them – I vowed to never live without one again.
You really can’t go wrong with how you prepare chicken with one of these machines. I have found though, that dry-brining like this gives the most consistently cooked skin; while the herbed butter keeps the meat incredibly tender with tons of absorbed flavor.
Much Love
Sidney & Thomas
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