2tablespoonsbutter, softenedor ghee for Whole30 or Paleo
1teaspoongarlic powder
1teaspoononion powder
1teaspoonchili powder
0.5teaspooncumin
0.5teaspoondried basil
0.5mediumonioncut into quarters
5large clovesgarlicpeeled, smashed, and left whole
sea salt & black pepper
Instructions
Mix the softened butter and seasonings together in a small bowl.
Slide your fingers between the skin and chicken breast to create a pocket. You can use gloves or carefully use a large spoon if you like.
Place a handful of the butter mixture under the skin and rub it around to cover as much as you can. Rub the remaining butter all over the chicken.
Place the onion wedges and garlic cloves inside the chicken. Use butcher's twine to secure the legs.
Plug in your air fryer and press the "Air Fry" button. Press the "Time" button and turn the knob to 1:00 hour, then press the "Temp" button and turn the knob to 360 degrees and press "Start".
Place you chicken breast side down into the basket when display reads "Add Food". Push the basket in and wait for the "Turn Food" prompt and beeps, at 30 minutes. Flip the chicken over.
Close the basket and continue cooking for an additional 25 to 30 minutes, or until an instant read thermometer reaches 165°F. When the air fryer is done, remove the chicken and place on a platter covered with foil and allow to rest for 10 minutes.
Notes
I have included a scaled down Southwest Seasoning recipe, but any seasoning will work, garlic-lemon, paleo powder, etc.
Using twine to keep the legs together helps to keep the chicken moist as it cooks.
Make sure you remove the giblets and neck before cooking. Use them to make gravy or stock, or freeze for a later time.
To store leftovers: remove all of the meat from the chicken carcass and place in an air-tight container. Store in the refrigerator for up to 5 days, or freeze for up to 5 months.