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Air fryer Spatchcock Chicken – Moist and Crispy!

Spatchcock Roast Chicken Recipe

This recipe has been on rotation ever since I first made it, and I am just so excited to share it with you all! I’m talking about none other than Air-Fryer Spatchcock Chicken – a mouthwatering way to cook chicken that’s about to revolutionise your dinner game! Imagine tender, juicy meat encased in a perfectly crispy skin – it’s crispy chicken perfection! And if you’ve been here before, you know how seriously I take my crispy chicken, so you can trust me on this one guys.

Moist & Crispy

One of the magic tricks of this Air Fryer Spatchcock Chicken is the unbeatable combination of juicy meat and crispy skin. The air fryer’s high-heat circulation gives the skin that gorgeously golden crunch that you just can’t match with other cooking methods. The spatchcocking technique (don’t worry, we’ll get to that) ensures everything is evenly cooked without drying out the meat. Because no one wants chewy cardboard chicken, and that definitely won’t be happening on my watch!

Airfryer chicken

Top Tips & Recipe Hacks:

Get to Know Spatchcocking: This may sound fancy, but it’s actually super simple. Spatchcocking involves removing the chicken’s backbone so it can lay flat, ensuring even cooking and crispy skin. I’ve included all the steps on how to get the perfect spatchcock in the recipe instructions. Don’t worry guys, I’ve got you.


Marinate for Maximum Flavour: Give your chicken a flavor-packed spa day by marinating it for before cooking. I’m a lemon dijon gal through and through, and I think it adds the perfect flavour to this chicken. But whether you’re into zesty lemon & herbs or bold BBQ rubs, you need to whack some flavour on there.


Preheat for Success: Don’t forget to preheat your air fryer! This ensures that your chicken hits the hot surface right from the get-go, starting the crisping process ASAP.

The Creamiest Mash

I’ve discovered the best hack to get the most magical mash. No creams or additives needed! Just olive oil or butter and potatoes.

Put away those potato mashers and forks and whip out the stick blender! This is the easiest way to get the creamiest, smoothest texture.  Totally life changing for your mash!

crispy roast chicken

Serving Ideas

I could do some serious damage to this crispy air-fryer chicken just as-is. It’s so delicious as a star in its own right guys!

Okay, maybe I couldn’t do the whole bird in one sitting, but you know I’d give it a blooming good go LOL.

If you’re not quite as mad as me, I’ve listed some of my favourite ways alternative to serve up this chicken below that aren’t just devouring a plateful of chicken. One of the great things about this recipe is how perfect it is for meal prep. Use in soups, stews, salads, roasts—you name it!

Gravy, roasted veg and crispy, juicy chicken are a heavenly combination, and sometimes the simple things are just unbeatable.  Serve up with some creamy mash or roast potatoes (get my fool-proof method here) for a proper classic dinner. For a lower-carb alternative, this chicken will pair perfectly with these crispy smashed sprouts. YUM!

The dreaded germ season has come around again, and so our immune systems could do with a boost to ward off any pesky colds. This cosy dairy-free chicken soup is just what the doctor ordered, and the best use of any left over chicken.

For a light midweek dinner option, this healthy chicken salad is one of my all time faves. My original recipe calls for chicken breast, but spatchcock chicken will work perfectly too. This is constantly on rotation in my house, it’s a Mr B fave too!

Air fryer Spatchcock Chicken

Tender, juicy meat encased in a perfectly crispy skin. This Air fryer Spatchcock Chicken has been on rotation ever since I first made it!
Prep Time: 5 minutes
Cooking Time: 50 minutes
Total Cooking Time: 55 minutes
Serves: 6
4.50 from 10 votes


  • 1.6kg chicken
  • 2 tsp olive oil
  • Salt and pepper


  • 1/4 tsp dijon

Caramelised red wine onion gravy

  • 1 tbsp olive oil
  • 1 medium red onion, finely sliced
  • 1/4 cup red wine
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 3/4 cup chicken stock
  • 1/4 tsp dijon
  • Salt and pepper to taste
  • 1 tsp balsamic
  • option option to thicken with a little tapioca starch or cornflour if you prefer


  • 4 large potatoes, peeled and diced into 1 inch cubes
  • 1 tbsp olive oil or butter
  • Salt to taste



  • Remove any chicken giblets, then splay open the chicken, breast-side down. To remove the spines, run a finger along the back of the chicken to identify the bone and the soft outer side of the ribcage. Using strong kitchen scissors or a knife, start at the tail end of the chicken and cut along one side of the backbone until you reach the neck end. Repeat on the other side of the backbone. Removed the entire backbone from the chicken and discard.
  • Turn the chicken over so that it's breast-side up. Open it up like a book and press down firmly on the breastbone until the chicken lies flat. Tuck the wings behind the breast to prevent them from overcooking.
  • Preheat air fryer to 350F / 176C.
  • Mix olive oil and dijon if using together and rub over skin side of the chicken. Season with salt and pepper.
  • Place chicken in the air fryer skin side up. Option to line the base of the air fryer with parchment for easier clean up.
  • Cook for 50 - 55 minutes until cooked through and crisp.


  • Add potatoes to a large pan of boiled salted water. Bring to the boil then reduce for to a medium simmer and cook for 15 minutes until soft and fork tender. Drain and pat dry with kitchen paper.
  • Add olive oil or butter and use a stick blender to get the creamiest texture. Season with salt to taste. Option to use a potato masher or fork if you don't have stick blended but this is life changing for your mash!


  • Add the olive oil to a non-stick pan. Heat on a low heat. Add the onions and cook on a low heat for about 8 - 10 mins until caramelised and golden. Don't rush this and turn up the heat to cook faster as they onions won't be as good.
  • Add red wine, herbs, stock, dijon, balsamic and salt and pepper. Simmer on a low heat for about 15 minutes until reduced by 1/3 - 1/2. Option to thicken. If thickening. Mix a little (start with 1/2 tsp tapioca stash in 2 tbsp of water in a mug) then stir into the gravy. Cook for about two minutes until it thickens to your taste. I prefer to have a jus and just not add the thickener but feel free to thicken if you like a thicker gravy texture.
  • Shred chicken and serve with mash and gravy. Garnish chicken with fresh parsley.

Nutrition (per serving)

Calories: 483kcal | Carbohydrates: 41.9g | Protein: 39.6g | Fat: 16.4g | Saturated Fat: 3.6g | Fiber: 6.7g
Course Main Course
Cuisine British
Calories 483
Cost £2.50 per person
Print Recipe
Spatchcock chicken

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