Air Fryer Old Bay Spatchcocked Chicken

Here's the easiest way to enjoy roast chicken: cut out the backbone (aka spatchcock it). The flattened chicken cooks in much less time and both light and dark meat come out equally moist and juicy. Gary, the very nice butcher at my local supermarket, spatchcocks my chickens for me, but you can easily do it yourself.

To spatchcock a chicken, turn it over and cut out the backbone on both sides with poultry shears. Remove the backbone, flip the chicken over and crack the breast bone with the palm of your hand to flatten it. Here's a video of a British chef spatchcocking a chicken: https://youtu.be/pod4x5NJoYI?si=9OmH7SSjgzFS4zWU

If you don't have an air fryer, you can roast the chicken on a sheet pan in the oven at 400°F for approximately 40-45 minutes.

You may already have Old Bay Seasoning in your pantry for when you cook seafood. Old Bay has been around for over 75 years. Marylanders refer to it as Maryland's Magic Fairy Dust. While it was originally meant to be used with seafood, its unique blend of herbs and spices make Old Bay ideal for seasoning vegetables and poultry. Once you try it, I think you'll come to rely on Old Bay Seasoning for a variety of uses in your cooking.

There's just a pinch of cayenne pepper in Old Bay, but I add another pinch or two to my marinade to spice it up!

One (3 1/2 lb.) spatchcocked chicken, dried with paper towels

Marinade:

1 1/2 Tbsp. olive oil

1 Tbsp. Old Bay Seasoning

1 Tbsp. minced garlic

1/2 Tbsp. fresh rosemary, finely chopped

1 tsp. kosher salt.

Spray the interior of the air fryer with nonstick spray. Combine marinade ingredients and smear all over the chicken. Place the chicken in the Air fryer and air fry at 360°F for 35-40 minutes, until a quick-read thermometer inserted in the thickest part of the thigh registers 165°F. Remove the chicken to a platter and let rest for 15 minutes before carving and serving.

Oven directions: Roast the chicken in the oven at 400°F for approximately 40-45 minutes.

Serves 4