Ingredients
- 1 (3 lbs. or 1350 g) whole chicken
- 2 tablespoons (1 fl oz or 30 ml) melted butter
- 2 tablespoons (1 fl oz or 30 ml) lemon juice
- 2 tablespoons (1 oz or 30 g) Dijon mustard
- 1 tablespoon (0.7 oz or 20 ml) honey
- 1 tablespoon (3 g) fresh rosemary, chopped
- 2 tablespoons (1 fl oz or 30 ml) olive oil
- 1 teaspoon (3 g) garlic, minced
- 1/2 teaspoon (1 g) cayenne pepper
- 1/2 teaspoon (1 g) onion powder
- 1/2 teaspoon (1 g) dried thyme
- 2 (2 oz or 60 g) carrot, sliced into sticks
- 1 (2 oz or 60 g) celery stick, cut into 1-inch pieces
- 8 (10 g) black olives
- salt and pepper, to taste
Directions
- 1Preheat your Air Fryer to 360 F (180 C).
- 2In a shallow dish, combine the melted butter, lemon juice, mustard, honey, and rosemary. Mix well. Add the chicken and coat all sides.
- 3In a large bowl, whisk together the olive oil, garlic, cayenne pepper, onion powder, and dried thyme. Add the vegetables and toss to coat. Season with salt and pepper to taste.
- 4Place the chicken in a baking dish that can fit inside your air fryer cooking basket. Add the vegetables on the sides. Cook in the preheated air fryer for 35 to 40 minutes, or until chicken is cooked through.
- 5Serve and enjoy.
