Entrees

Greek Spatchcocked Chicken

Makes about 4 servings

Greek Spatchcocked Chicken

Makes about 4 servings

Removing the backbone, better known as spatchcocking, allows for even cooking and maximum crispy skin! A sturdy pair of poultry shears makes the backbone easy to remove – the air fryer does the rest!

Ingredients

  • 4 garlic cloves
  • 1 tablespoon fresh mint leaves
  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon fresh parsley leaves
  • 1 teaspoon fresh rosemary leaves
  • 1 tablespoon kosher salt
  • ¼ cup fresh lemon juice
  • ½ cup olive oil
  • 1 4-pound chicken with backbone removed and any excess fat trimmed
  • 1½ pounds fingerling potatoes

Preparation

  1. Put the garlic and fresh herbs in a mini chopper. Process to finely chop. Add the lemon juice. With the chopper running, add the olive oil.
  2. Place the chicken in a stainless bowl or shallow container. Pour two-thirds of the marinade over the chicken, coating it thoroughly. Cover and place in the refrigerator for at least 2 hours and up to overnight. Reserve and cover the remaining marinade. Store at room temperature if using same day and in the refrigerator if holding overnight.
  3. About an hour before cooking time, halve the potatoes and place in a stainless bowl. Toss with remaining marinade. Reserve at room temperature.
  4. When ready to cook, transfer the potatoes around the perimeter of the the air fryer basket. Place the chicken in the center of the basket, breast side up. Position the legs so the greatest amount of skin is exposed.
  5. Select Roast at 375°F for 55 minutes. Press Start/Stop.
  6. When time expires, check the internal temperature of the chicken. The chicken is ready when the thickest part of the thigh registers 175°F.
  7. Remove from the basket and rest on a cutting board for about 5 minutes before carving and serving.

This recipe was prepared with