Looking for a quick dinner recipe that’s easy on prep yet big on flavor? This Air Fryer Lemon Pepper Chicken is ready in an hour and comes out super juicy and tasty! Serve it with your favorite sides for a guaranteed family favorite.
This roasted lemon chicken is one of my favorite things to make in the air fryer, especially on days when I’m too pressed for time to prep an elaborate meal. It’s such a simple recipe with only three steps and three ingredients yet turns out super crispy, moist, and flavorful.
I work on a few side dishes while the bird is cooking in the air fryer, and our dinner is ready before I even break a sweat. But judging by the contented sighs of everyone at the table, you’d think I slaved all afternoon cooking!
Ingredient notes
- Chicken– you can sue a whole or split chicken depending on the size of your air fryer. Choice parts such as thighs or legs will also work; just adjust the cooking time.
- Olive oil– helps the seasonings stick and the skin to brown
- Seasonings– the recipe calls for lemon pepper for a bright citrus tang and zesty peppery flavor. Feel free to experiment with your favorite herbs and spices such as paprika, garlic powder, Cajun seasoning, rosemary, or thyme.
Cooking tips
- Rinse and pat the chicken dry with paper towels to help it crisp up.
- If you’re cooking the chicken whole, place in the air fryer basket with breast side up. Increase cook time to 50 to 60 minutes, turning halfway through.
- Use a meat thermometer to properly gauge doneness. Insert the tip of the thermometer into the thickest part of the chicken; internal temperature should reach 165 F.
- Allow the roast chicken to rest before slicing for the juices to redistribute.
Serving suggestions
- This air-fryer chicken makes a hearty and flavorful main dish. Serve with your favorite sides such as mashed cauliflower and roasted veggies for a lunch or dinner that’s sure to hit the spot!
- The rotisserie is also a great addition to your meal planning and batch cooking. Roast an extra bird and the meat in salads, sandwiches, casseroles, or soups. Save the bones for making stock!
- Cooked chicken in the fridge means quick taco nights! Shred or chop the meat and use for quesadillas, enchilladas, or taquitos.
How to store leftovers
- Transfer leftovers to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
- Enjoy the leftovers cold in salads and sandwhiches or reheat in the microwave at 2 to 3-minute intervals until completely warmed through.
Ingredients
- 1 (about 4 pounds) whole chicken, split in half
- 2 tablespoons olive oil
- 2 tablespoons lemon pepper
Equipment
- Air Fryer
Instructions
- Wash the chicken under cold, running water and pat dry with paper towels.
- Rub with olive oil and season generously with lemon pepper.
- Arrange in a single layer in an air fryer basket. Air fry at 350 F for about 40 to 50 minutes or until golden and a thermometer inserted in the thickest part reads 165 F.
- Remove from heat and let rest for about 8 to 10 minutes before cutting.
Notes
- Rinse and pat the chicken dry with paper towels to help it crisp up.
- If you’re cooking the chicken whole, place it in the air fryer basket with breast side up. Increase cook time to 50 to 60 minutes, turning halfway through.
- Use a meat thermometer to properly gauge doneness. Insert the tip of the thermometer into the thickest part of the chicken; the internal temperature should reach 165 F.
- Allow the roast chicken to rest before slicing for the juices to redistribute.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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