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

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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.

Prep Time 5 minutes

Cook Time 1 hour 30 minutes

Additional Time to Marinade 12 hours

Total Time 13 hours 35 minutes

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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Quick recipe for easy shrimp and grits. It is the best and one of my favourite comfort food. It also makes an amazing family dinner idea.

When I want to make a quick meal for my family this recipe always comes to the rescue.

Well, there is always pasta, but I am trying really hard not to make pasta every other night.

I am being creative, like making breakfast for dinner. It is nothing original but it works for us.

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Since we are talking about quick and easy meals, shrimp goes well with rice, pasta or potatoes.

On the other hand, chicken, pork or beef goes very well with grits. There is always a solution when it comes to creating an amazingly delicious quick and easy dinner.

To be honest, this makes an incredible brunch food or lunch.

All you need to cut the meat into smaller pieces to cook fast. It tastes absolutely amazing with lemon and butter.

From time to time my family gets picky around food; no runny yolks, problems with chunky pasta sauce as well as floating onions in the stew or soup, etc.

There is so much more than they do not like, but I just wanted to name a few to tell you that we just like any other family. I cook all the time and experiment so my kids would eat what I make.

I am sure that you have at least one picky eater in your house, so if there are no allergies this meal is a winner. They will lick a bowl and ask for more.

Recipes you might like:

SPAGHETTI AGLIO E OLIO WITH SHRIMP

SALMON BIBIMBAP — KOREAN RICE BOWL

INDIVIDUAL CHICKEN POT PIES

CHICKEN FAJITA SKEWERS

EASY FISHERMAN PIE

So traditionally grits are gluten-free, however, make sure to check because some brands like Quaker does not consider them to be gluten-free due to the possibility of cross-contamination. I am just sharing what everyone is saying.

There are other brands that are gluten-free and instant. I just wanted to put that out there if you did not know.

If you get inspired and make my recipe for Easy Shrimp and Grits, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much!

Yield: Serves 4

Easy Shrimp and Grits

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Quick and Easy Shrimp and Grits recipe; a perfect family dinner.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Grits

• 1 cup instant grits
• 2 cups half and half
• 2 cup chicken stock
• ½ teaspoon salt, or to taste (always taste food)
• ¼ teaspoon ground black pepper
• 2 tablespoons unsalted butter

Shrimp

• 6 tablespoons unsalted butter, divided
• ½ onion, chopped
• 1 tablespoon garlic, minced
• 1 to 1 ½ shrimp lbs., peeled and deveined
• 2 tsp freshly squeezed lemon juice
• Old Bay Seasoning to taste
• Freshly chopped Italian flat-leaf parsley

Instructions

How to make grits:

1. Cook grits according to package instructions using half and half or heavy whipped
   cream (or milk) and chicken stock in place of water.
2. Generously season your grits with ½ teaspoon of salt and about ¼ teaspoon of ground black pepper,
   or to please your taste. Always add less and taste it. You can always add more. Stir and cook grits at the low temperature until liquid is absorbed and becomes creamy and smooth.
3. Stir in 2 tablespoons of unsalted butter and set aside and keep warm. It takes usually around 5-7 minutes to finish instant grits at a lower temperature or about 20 to 25 minutes if you going to make stone-ground grits. Read instructions on the back of the package as it could be very helpful.

How to prep shrimp:

1. Peel and devein shrimp if they are not already. Wash well under cold water.
2. Melt butter in a large skillet over medium heat. Add onion, and cook, stirring often, for a couple of minutes.
3. Stir in garlic, and shrimp and season with salt and pepper, to taste.
4. Cook at medium temperature, stirring occasionally, until pink and cooked through about 3 minutes to up to 5 minutes. Do not overcook. As soon as it is pink all throughout it is cooked.
5. Stir in chopped parsley and lemon juice. Serve immediately with grits, garnished with chopped parsley.
   
   

Notes

The ratio you need to remember for stone-ground grits is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits. You can use just water, or a combination of stock, water, and milk/cream.

If you do not have old bay seasoning you may use just celery salt, ground black pepper, crushed red pepper flakes, and paprika.

You could use cubed chicken breast instead of shrimp to make this dish. Cooking time might take a few minutes longer but it tastes amazing. That is just in case of allergies or if you dislike shrimp. Also, some of you were asking if you could use pork. Yes, pork tenderloin is perfectly fine, just slice it into smaller pieces.

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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.

You may also like:

Salmon and Vegetables Sheet Pan Dinner

Chorizo Chili Tater Tots Casserole

Air Fryer Baby Back Ribs with Sauteed Cabbage

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

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Easy and tasty Individual Chicken Pot Pies

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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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