Garlic-Rosemary Roast Chicken
By Danny Boome & Lauren Palmeri
Made in a home Air Fryer
1 whole chicken, 3-5 lb.
½ cup olive oil
2 garlic cloves, finely chopped
2 Tbsp rosemary, finely chopped
- 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.