Spatchcocked Air Fryer Chicken

Name: Spatchcocked Air Fryer Chicken
Prep time: 20 min
Cook time: 42 min
Total time: 62 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (1,600g, 3.5 lbs) whole chicken; 1 small bunch (10-12 leaves, approx 10g) fresh sage; 1 lb (450g) brussels sprouts or carrots, for Brussels sprouts use 20-25 halved; for carrots use 5-6 cut into 3-inch sticks; 2 tsp (8g) baking powder, aluminum-free; 1 tsp (2g) black pepper; 2 tsp (6g) garlic powder; 1 tsp (3g) onion powder; 1 tsp (2g) smoked paprika; 1/2 tsp (1g) dried thyme; zest of 1 large lemon (6g) lemon zest; 2 tbsp (27g) extra virgin olive oil, divided

February 07, 2026

Cuisine: American

Salt-free spatchcocked chicken with crispy skin using baking powder technique. Fresh sage under the skin infuses the meat while vegetables like Brussels sprouts, carrots, broccoli, or cauliflower roast underneath in the drippings.

4 servings

20 mins

42 mins

62 mins

Ingredients

1 (1,600g, 3.5 lbs) whole chicken
1 small bunch (10-12 leaves, approx 10g) fresh sage
1 lb (450g) brussels sprouts or carrots, for Brussels sprouts use 20-25 halved; for carrots use 5-6 cut into 3-inch sticks
2 tsp (8g) baking powder, aluminum-free
1 tsp (2g) black pepper
2 tsp (6g) garlic powder
1 tsp (3g) onion powder
1 tsp (2g) smoked paprika
1/2 tsp (1g) dried thyme
zest of 1 large lemon (6g) lemon zest
2 tbsp (27g) extra virgin olive oil, divided

This recipe can be suitable for the following restricted diets:

Nutrition Facts

Makes 4 servings

Serving size1 serving (approx 400g chicken and vegetables)

Per serving

Calories420

% Daily Value*

Total Fat 24g31%

Saturated Fat 6g30%

Trans Fat 0g

Cholesterol 145mg48%

Sodium 150mg7%

Total Carbohydrate 12g4%

Dietary Fiber 4g14%

Total Sugars 5g

Includes 0g Added Sugars

Protein 38g

Vitamin D 0.3mcg2%

Calcium 60mg5%

Iron 2.5mg14%

Potassium 680mg14%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tools I Used

The Food Lab: Better Home Cooking Through Science

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Ninja Air Fryer Pro 4-in-1

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Global GKS-210 Kitchen Shears

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Instructions

Spatchcock and Season Under SkinPlace the chicken on a large cutting board. Use kitchen shears to cut along both sides of the backbone to remove it. Flip the chicken over and press down hard on the breastbone until it cracks and the bird sits flat. Use your fingers to gently separate the skin from the breast and thigh meat, creating small pockets. Slide the fresh sage leaves into these pockets, spreading them out flat against the meat.
Dry RubPat the skin completely dry with paper towels. In a small bowl, combine the baking powder, black pepper, garlic powder, onion powder, smoked paprika, and lemon zest. Rub this mixture over the entire surface of the skin. For the best results, place the chicken on a plate or rack and leave it in the refrigerator uncovered for at least 4 hours, or up to 24 hours. This dehydrates the skin.
Prepare VegetablesIf using Brussels sprouts, trim the stem ends and cut them in half. If using carrots, peel and cut them into 3-inch long sticks (about 1/2-inch thick). You can also use a combination of both, or substitute with other vegetables like broccoli florets, cauliflower, or halved radishes. In a large bowl, toss your chosen vegetables with 1 tablespoon of the olive oil and the dried thyme.
Initial Air FryPreheat the air fryer to 375°F. Lightly brush the chicken skin with the remaining tablespoon of olive oil. Place the chicken in the air fryer basket skin-side up, ensuring it lies completely flat for even air circulation. Cook for 22 minutes. The high-velocity air will begin rendering fat and developing crispy skin.
Add VegetablesCarefully lift the chicken out of the basket using tongs. Pour the vegetables into the bottom of the basket. Place the chicken directly on top of the vegetables. The sage-infused chicken fat will drip down and season the vegetables as they roast.
Continue CookingContinue cooking at 375°F for another 12 to 15 minutes. Check the chicken at 12 minutes - the internal temperature of the thickest part of the thigh should be approaching 150°F.
High-Heat Crisp FinishIncrease the air fryer temperature to 400°F and cook for a final 3 to 5 minutes. This blast of high heat creates ultra-crispy, golden-brown skin. Check frequently to prevent burning. The chicken is done when the internal temperature of the thickest part of the thigh reaches 160°F. The skin should be deep golden brown and very crisp to the touch.
Rest and ServeRemove the chicken to a board and let it rest for 10 to 15 minutes. The internal temperature will continue to rise to 165°F (the USDA safe temperature) and the juices will redistribute throughout the meat. If the vegetables need more browning, keep them in the air fryer for an additional 3 to 5 minutes at 400°F while the chicken rests. Carve the chicken and serve alongside the roasted vegetables.