![Air Fryer Whole Roast Chicken](https://cdn.statically.io/img/www.foodandwine.com/thmb/AV0PQBT-Fxj4TjSPZ4nmUTchdlo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Air-Fryer-Whole-Roast-Chicken-FT-RECIPE0524-21968e8985924fd8be2b54543cca7adc.jpg)
Food & Wine / Photo by Stacy Allen / Food Styling by Emily Nabors Hall / Prop Styling by Tucker Vines
There are many ways to roast a chicken, but we’ll argue that this air-fried chicken is among the best. Thanks to a dry brine of citrus zest, herbs, and salt, the chicken skin gets crispy from the air fryer but stays moist thanks to the lemons and oranges inside the cavity. Using the air fryer frees up your regular oven and keeps your kitchen cool on a hot day, and as a bonus, the chicken cooks in only 45 minutes. That’s just enough time to set the table, pour the wine and still make a gravy from the drippings while the chicken rests.
Notes from the Food & Wine Test Kitchen
The chicken is air fried upside down first and then flipped right side up, so that both sides get crispy and golden. It’s a clutch method and works beautifully. Don’t skip this step!
Note that air fryers vary slightly per model, so you may need to adjust slightly depending on yours. Some may brown more than others. Some may take a bit more or less time, also depending on the size of your bird.
Make ahead
The chicken can be dry brined for up to 48 hours so don’t worry if you started the brining process and then plans came up to go out to dinner with friends. Your chicken will be fine!
Leftover roasted chicken can be shredded and put into soups or salads.
Ingredients
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2 medium lemons
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2 medium oranges
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1 tablespoon crushed fennel seed
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1 tablespoon kosher salt, plus more to taste
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1/2 teaspoon black pepper, plus more to taste
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1 (3 1/2- to 4 1/4-pound) whole fryer chicken, giblets and neck removed, and excess skin trimmed
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5 medium-size garlic cloves, peeled and smashed
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3 thyme sprigs, plus more for garnish
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2 rosemary sprigs, plus 1/2 teaspoon finely chopped fresh rosemary leaves, divided, plus more sprigs for garnish
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2 tablespoons extra-virgin olive oil
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3 tablespoons dry sherry (such as Amontillado)
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2/3 cup chicken broth
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1 tablespoon orange marmalade
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3 tablespoons unsalted butter, cut into pieces
Directions
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Zest lemons using a Microplane grater to yield 2 packed teaspoons zest. Zest oranges using a Microplane grater to yield 2 teaspoons zest. Reserve lemons and oranges for later use. Stir together lemon and orange zests, fennel seed, salt, and pepper in a small bowl.
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Pat chicken dry with paper towels. Place chicken on a rimmed baking sheet fitted with a wire rack. Gently loosen chicken skin on breasts, legs, and thighs. Rub half of salt mixture under skin. Rub remaining half of salt mixture all over outside of chicken.
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Cut lemons and oranges into quarters. Stuff 2 lemon quarters and 1 orange quarter inside chicken cavity with smashed garlic, thyme sprigs, and rosemary sprigs. Reserve remaining lemon and orange quarters in an airtight container in refrigerator until ready to use. Refrigerate chicken uncovered for at least 8 and up to 48 hours.
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Remove chicken from refrigerator, and let stand at room temperature for 20 minutes. Preheat air fryer to 360°F for 5 minutes.
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Brush chicken skin all over with oil. Place chicken, breast side down, in preheated air fryer. Cook at 360°F until skin is golden and crisp, about 30 minutes.
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Carefully flip chicken, breast side up with legs pointed toward back of air fryer; continue cooking at 360°F until an instant-read thermometer inserted in thickest portion of thigh and breast registers at least 160°F, 15 to 20 minutes.
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Remove chicken from air fryer basket, and transfer to a cutting board. Let chicken rest at least 10 minutes before slicing. (Temperature will continue to rise to 165°F.) Reserve drippings in air fryer basket.
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While chicken rests, heat sherry in a medium skillet over medium-high until reduced to 1 tablespoon, 1 to 2 minutes. Add broth, reserved chicken drippings, orange marmalade, and chopped rosemary; bring to a boil over medium-high. Continue to cook over medium-high, stirring occasionally, until reduced to 3/4 cup, 2 to 3 minutes. Remove skillet from heat. Juice reserved lemon quarters to yield 1 tablespoon fresh juice; stir lemon juice into sauce.
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Whisk in butter, 1 piece at a time, adding each piece after the previous has melted. Season sauce to taste with additional salt and pepper, if desired. Serve sauce alongside carved chicken. Garnish with additional thyme and rosemary sprigs. Use remaining lemon and orange quarters for garnish, or reserve for another use.