Air Fryer Whole Chicken is so easy, and everyone in my house loves it. My favorite kitchen toy is an air fryer by far. As soon as we got it I was in love with it.

A year later we got another one. It is bigger with more settings such as baking, toasting and broiling together along with the initial air fryer function.

Now, this is not an air fryer review of any kind, but I really like this one in regards to how many functions it has.

However, I wouldn’t get this one again just because it is a bit too loud compared to my old one.

I’ve been wanting to make a whole chicken for a while now and since this air fryer is big enough, the chicken, that is around 4 pounds, fits easily.

So after marinating the chicken overnight in the fridge I finally had a chance to make it.

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It took me around an hour and a half, turning two times around to get that crispy skin. It was worth it.

To be honest, I thought that it will be done much faster but at the same time, I didn’t want to risk cooking it at high temperatures.

It was low and slow, in a way, although for the first 30 minutes I air-fried it at 350 degrees Fahrenheit, then a for an hour it was cooked at 375 degrees.

This all depends on how big your chicken is. Make sure that the internal temperature is at least 165 degrees.

You must poke your meat thermometer at the thickest part of the chicken so it can read the most accurate temperature.

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BACON EGGS AND CHEESE CROISSANT SANDWICHES

If you get inspired and make this Air Fryer Whole Chicken, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Yield: Makes 1 Chicken, Serves 4 to 6

Air Fryer Whole Chicken

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Additional Time to Marinade: 12 hours

Total Time: 13 hours 35 minutes

Air Fryer Whole Chicken is so easy, and everyone loves it. My favorite kitchen toy is an air fryer by far. As soon as we got it I was in love with it.

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Ingredients

• 1 chicken, 3 lb to 5 lb (1.3kg to 2.2kg)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dried thyme
• 1 tablespoon rosemary
• 1 tablespoon salt
• 1/2 tablespoon pepper
• 2-3 tablespoons butter

Instructions

1. Place the whole chicken in the large pot or a bowl (You can also use an extra-large ziplock bag to marinate). Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
2. On the side mix olive oil, lemon juice, herbs, salt, and pepper then rub all over the chicken. under the skin, inside and all around. Close it or cover it and place it in the fridge for 10 to 12 hours, or overnight.
3. You can roast this in the oven for 45 to 50 minutes at 375°F, but today we gonna use air-fryer.
4. Take the chicken out of the marinade and add butter under the skin and rub if possible all around the chicken.
5. Air fry for 30 minutes at 350°F with back down and breast up, then turn it around and cook for 30 minutes with the breast down so the back could get a nice golden color as well at 375°F.
6. After that turn, it again allows it to air-fry for an additional 30 minutes also at 375°F. If your chicken is bigger like 5 pounds it might take up to 40 additional minutes.

The cooking time depends a) on your air fryer and b) on the size of the chicken. Always use a meat thermometer to detriment if the chicken is cooked through. The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). When you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.

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Individual Chicken Pot Pies are such a delight. To be serious, it is the comfort food at its finest.

I have decided to make them individually because they are portion size and they just look so adorable.

I do not know about you, but I find small pots of food more appealing and inviting. My kids agree with me as well.

Nevertheless, it has been raining all night and most of the dreary morning, so pot pie was just calling my name.

Besides, it was a pretty appropriate meal for this gloomy day that we were having.

I desperately wanted to make something that we dearly loved and a meal that will hug our belly on the inside.

Oh, I just loved seeing cheerful faces when they walked into the house after hours spend in school.

So, I know so many have a problem using canned products. I do not use it often, but these are utterly brilliant in a pot pie.

If you wish to make your homemade cream of chicken or any other creamy condensed soup, you are more than welcome.

There are many delicious recipes online for condensed soups so I am quite sure you could find a recipe to substitute store-bought cream of chicken.

This is my convenient shortcut and we all in y household love it, so I am not going to change it. Although I will make beef pot pie which I made just a bit differently.

That recipe is coming sometimes next year simply because I have dishes already prepared and scheduled ahead.

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Salmon and Vegetables Sheet Pan Dinner

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Brown Butter Gnocchi

If you get inspired and make my Individual Chicken Pot Pies please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your creations and re-share with everyone. Thank you so much in advance!

Yield: Makes 8

Individual Chicken Pot Pies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Easy and tasty Individual Chicken Pot Pies

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Ingredients

Crust

• 1 Puff Pastry Frozen Sheets (Pastry Dough, 2 Count, 17.3 oz.),
• 1 Egg, mixed+spash of water

Filling

• 2 cups diced cooked chicken
• 2 cups frozen mixed vegetables, thawed (peas, carrots, etc.)
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/2 cup milk, a splash more if needed
• 1 teaspoon dried parsley
• salt and black pepper to taste, a generous pinch
• 1 ounce of Cheese per serving, mozzarella, or similar.

Instructions

1. Heat oven to 375°F. Soften puff pastry or pie crust if you're using that, as directed on package. Overnight in the fridge should do the trick.
   Remove 1 puff pastry crust from pouch; unfold a sheet of pastry. Make sure it is completely defrosted.
2. Steam or defrost frozen vegetables. You may use canned as well, just make sure to drain. You could use a mix of peas and carrots, southern potato hush (small cubed potatoes), corn, etc. Whatever mix of veggies you like or have at the moment.
3. In a medium saucepan, add defrosted vegetables, a cubed cooked chicken, and combine the rest of the filling ingredients. Bring to a low boil over medium heat, stirring frequently. Just to note that you could use rotisserie chicken, skin removed, or cook on a bit of oil with seasoning like salt, pepper, thyme, parsley. Also, you can cook chicken in the air fryer as well. After the filling starts to bubble, the filling it is ready.
4. Fill bigger and wider ramekins or individual smaller pots. I would say that you may make this in the casserole dish as well, but it is amazing when you are able to make them as individual pots. I would suggest ones that you could fit at least 8 ounces. Add cheese on the top of the filling. Mix an egg and brush on the edges and a bit sides of the pots.
5. Cut one puff pastry sheet into 4 and roll out a bit with a rolling pin to fit over smaller pots. Place each puff pastry rolled out a square on the top, draping over the pot for a bit, and slightly press to seal edges. Slash the top of the puff pastry and brush a bit of egg wash.
6. If you are making in small pots like me, then place them in the baking pan to prevent a spill. It might not happen but to save yourself a lot of cleaning it is better to put small pots in a large baking pan such as cookie sheet.
7. Bake at 375°F. for about 25 to 30 minutes or until the crust is golden brown.
8. Allow it to cool down for a minute or two before serving.

Notes

• This could make 8 pots. You can freeze the filling and the remaining one sheet of puff pastry for after or make all 8 individual pots.
• Of course, as I said you could make a big family meal in a casserole dish.
• You may use PIE Crust if you can't find puff pastry or would like to use it. You can get store-bought or make your own pie crust. I have made it before and it is very tasty.
• I used Pepperidge Farm Puff Pastry Frozen Sheets Pastry

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I dare to say that Zesty Rosemary Lime Chicken Wings are absolutely mouthwatering especially made in the Air Fryer.

I mean, you do not have to be a chef or even a good cook to make these. So simple, yet packed with flavor.

We just love the zesty chicken wings with the aroma of lime and frequent rosemary. It is the most intoxicating smell.

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As you all know we love a good meal, and we have once a week family movie night. It fills my heart when we are all together for a couple of hours without any phone distraction.

I cherish these moments. Now that our oldest one, Aleks, leaving for University this Fall, I am even more determined not to skip on these small moments like our move nights.

Unexplainably, the time flew by. I know it is cliche to say, but it is so true. Well, I feel like he was just last week this mischievous little boy, running around the house in his Spiderman undies.

I will not cry! Promise. I just wanted to say to all young parents, treasure each moment. Treasure!

Anyhow, back to my wings. So, I made these since we all love them, but most importantly I wanted to test recipes that we can make quick in our air fryer.

I made some tasty cauliflower with this and the meal was completely done. Most importantly, we all loved it, and it tastes absolutely phenomenal.

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I hope you all like this recipe. Also, you can make these in the oven. Always make sure to turn them around about halfway at 400F. The best way to cook them in the oven is on one of those baking racks or grills.

The heat will travel all around the chicken wings so the taste will be tasty, but it is not necessary. You can make it in the regular baking pan, too.

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If you get inspired and try Air Fryer Zesty Rosemary Lime Chicken Wings, please tag on Instagram. @sandraseasycooking, using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: 4 SERVINGS

Air Fryer Zesty Rosemary Lime Chicken Wings

Prep Time: 5 minutes

Cook Time: 20 minutes

Marinade Time: 30 minutes

Total Time: 55 minutes

An easy way to make chicken wings.

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Ingredients

• 8-10 Chicken Wings
• SEASONING
• 1 tablespoon Lime Juice
• Zest of One Lime
• 1 tbsp. Dried Rosemary
• 1 teaspoon Chili Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Ground Black Pepper
• 1 tablespoon Olive Oil

Instructions

Rub all the ingredients on the chicken wings and marinade for about 30 minutes. You may keep it in the large airtight container or a large ziplock bag. Lime will tenderize the chicken even more, and allow the spices and herbs to penetrate through.

Place the chicken wings in the one layer. If your fryer is larger then you may use more wings. Mine is 6 Qt. and I can cook 8 regular size wings comfortably, to up to 10.

Turn the air fryer 375 F for 20-25 minutes, depending on the size and power of your fryer. Halfway through I turn them around to get the same nice golden color. I don't think it's necessary per se to turn it around but I do it and it works wonderfully for me.

Notes

If the chicken wings are frozen, just defrost them because obviously, you will not be able to marinate frozen chicken wings.

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