Ingredients:

  • 1 whole chicken (3.5 to 4 lbs), giblets/neck removed
  • 2 cups buttermilk
  • 1/4 cup kosher salt
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1/2 teaspoon fresh rosemary leaves, finely chopped
  • Zest of 1/2 lemon

Instructions:

  1. Prepare the Marinade: In a large bowl or zip-top bag, whisk together the buttermilk, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using).
  2. Marinate the Chicken: Place the patted-dry whole chicken into the marinade, ensuring it is fully submerged or coated. Seal the bag/cover the container and refrigerate for a minimum of 8 hours, ideally 12–24 hours.
  3. Remove & Rest: Remove the chicken from the buttermilk bath. Discard the marinade. Gently pat the chicken very dry with paper towels. Let it sit at room temperature for 30 minutes.
  4. Preheat: Preheat your air fryer to 375°F (190°C).
  5. Prepare the Rub: Mix the softened butter with the fresh thyme, rosemary, and lemon zest in a small bowl.
  6. Season: Rub the herb-butter mixture all over the exterior of the chicken. Place the chicken breast-side up in the air fryer basket.
  7. Initial Cook: Air fry at 375°F (190°C) for 30 minutes.
  8. Flip & Finish: Carefully flip the chicken over (breast-side down). Continue cooking at 375°F (190°C) for another 25–35 minutes, or until the internal temperature in the thickest part of the thigh registers 165°F (74°C).
  9. Rest: Remove the chicken to a cutting board, tent loosely with foil, and let it rest for 10–15 minutes before carving.