Delicious Crispy Chicken

What’s better than a roasted chicken for Sunday dinner? A crispy roasted chicken that goes from frozen to the table in 60 minutes!

If I’ve gotten your attention, then wait until you see how easy it is!

First, take your chicken and remove the wrap and rinse well with cold water.

Once it’s rinsed, put it breast side down in your Air Fryer basket (I’m using my Ninja Foodie) and season it however you like. I sprinkled on some salt and pepper drizzled a little bit of grapeseed oil and finished it with some dried rosemary from last year.

Next turn your air fryer to 375°F and air fry that baby for 30 minutes. After 30 minutes carefully, using forks or tongs, flip the bird breast side up. Re-season it and turn the air fryer back on to 375° for another 30 minutes. Our chicken was exactly 5 pounds so when I took a temp at 30 minutes (now a total of 60 minutes) it was just under 165° so I did put it back in for another 10 minutes. The internal temp on the breast and on the thigh need to be above 165°.

Then carefully transfer the chicken to a cutting board and, if you’re like me and got distracted while I was cooking and now need additional time to figure out your sides, cover it with a bowl to help keep it warm. :)

I can rarely remember, but you can tie the legs before cooking if the “sprawl” creeps you out lol. Next time, I’ll show you how to tie them without string!

Okay back to business. Once you’ve caught up, slice that baby or section it by light and dark meat then pair it with some delicious local asparagus and boxed scalloped potatoes because, you know, balance or something.