Recipes AirfryerAir Fryer Garlic Butter Chicken and Potatoes
A whole air fryer chicken basted in garlic butter and thyme, roasted over golden potatoes — a complete, comforting Sunday dinner from your air fryer. The butter keeps the meat juicy while the skin turns crisp and bronzed.
The potatoes soak up all the garlicky, buttery drippings. Simple ingredients, big flavor, and one basket to clean.
Ingredients
Instructions
Butter the chicken
Pat the chicken dry and rub all over with the softened butter, grated garlic, thyme, turmeric, salt and pepper.
Roast
Air fry the chicken breast-side down at 360°F for about 20 minutes.
Add potatoes
Flip the chicken, add the potatoes and a splash of stock, and air fry 15 more minutes, until the potatoes are tender and the chicken reaches 165°F.
Rest
Rest the chicken 10 minutes before carving.
- Make sure the bird fits with airflow around it.
- Grated garlic in the butter clings better than chopped.
- Baste the potatoes in the drippings for extra flavor.
Frequently asked
How long does a whole chicken with potatoes take in the air fryer?
About 35 minutes total at 360°F for a 3–4 lb bird, flipping once, to reach 165°F.
Can I use chicken pieces instead?
Yes — thighs and drumsticks work well and cook faster, about 25 minutes.
How do I get crispy skin?
Dry the skin, rub with butter, and finish breast-side up.
