Lemon & Herb Roast Chicken

This quick and flavorful recipe comes together faster with the help of the spatchcocking technique and the Deluxe Air Fryer & Oven. Pair it with a fresh side salad, and dinner is ready!

Ingredients

For the Chicken

• 1 whole chicken (about 4.5 lbs./2 kg)

• 2 tbsp (30 mL) melted butter

• 1 lemon, zested

• 1 tbsp (15 mL) minced chives

• 1 tbsp (15 mL) minced parsley

• 1 tsp (5 mL) salt

• ½ tsp (2 mL) black pepper

• Oil, for greasing

For the Potatoes

• 2 lbs. (1 kg) baby potatoes

• 1 tbsp (15 mL) Garlic-Parmesan Dipping Oil

• ½ tbsp (7 mL) Garlic Parmesan Seasoning

• ¼ tsp (1 mL) salt

• Oil, for greasing

Instructions

1. Prep the Chicken:
   Using kitchen shears, remove the backbone of the chicken to spatchcock it. Place the chicken breast-side up on a cutting board and press down firmly to flatten. Tuck the wings behind the breasts and pat the chicken dry with paper towels.

2. Make the Herb Butter:
   In a bowl, combine the melted butter, lemon zest, chives, parsley, salt, and black pepper.

3. Set Up the Air Fryer & Oven:
   Select SYNC FINISH mode.

   • Bottom compartment: ROAST at 425°F (220°C) for 55 minutes

   • Top compartment: BAKE at 425°F (205°C) for 45 minutes
     Press START.

4. Season the Chicken:
   Place the chicken skin-side up on a greased Air Fryer Rack. Brush it generously with the herb butter. Cut the lemon in half and place it cut-side up on the rack beside the chicken.

5. Prep the Potatoes:
   Halve the baby potatoes using the Decorative Food Cutter. Toss them in a large bowl with the dipping oil, Garlic Parmesan Seasoning, and salt. Spread them out on a greased Sheet Pan or Small Oven Baking Sheet.

6. Start Cooking:
   When the display reads “Add Food,” place the chicken rack in the bottom compartment and the potato pan (on the Wire Rack) in the top compartment. Press START. Be sure to rotate the chicken halfway through cooking for even crisping.

7. Finish & Serve:
   Once cooked, let the chicken rest on a cutting board for 5–10 minutes before carving. If desired, squeeze the roasted lemon over both the chicken and potatoes for a bright, citrusy finish.

Servings:

4–6

Nutrition (per serving, U.S.):

Calories: 480 | Total Fat: 15.5 g | Saturated Fat: 5 g | Cholesterol: 110 mg
Sodium: 1,330 mg | Carbohydrates: 46 g | Fiber: 1 g | Sugars: 6 g (0 g added sugar)
Protein: 37 g

Cook’s Tips:

• Feel free to substitute fresh herbs with any you have on hand—even dried varieties work well.

• If the potatoes are too small for the Decorative Food Cutter, simply leave them whole or cut them in half.

• Using the Air Fryer Rack ensures the chicken skin gets extra crispy.