Garlic-Rosemary Roast Chicken

By Danny Boome & Lauren Palmeri 

Made in a home Air Fryer 

Serves 2+

INGREDIENTS

1 whole chicken, 3-5 lb.

½ cup olive oil

2 garlic cloves, finely chopped

2 Tbsp rosemary, finely chopped

METHOD 

• Pat chicken dry with paper towels and remove giblets.
• Using butcher’s twine, tie legs together. Drizzle chicken with 2 Tbsp olive oil to coat. Season skin liberally with salt and pepper. Transfer to the basket of air fryer and cook at 330ºF for 30 minutes.
• While the chicken is cooking, combine the remaining oil with garlic and rosemary. Flip chicken, baste with rosemary-garlic oil and cook for 10 more minutes. Repeat until internal temperature of chicken has reached 365ºF.
• Remove chicken to cutting board to rest for 15 minutes before slicing and serving.