Skinny & Easy Roasted Chicken in the Air Fryer

 

Chick in a Jiff!

Roasted chicken breast is my go-to dinner.  You'll notice I say "roasted" even though I'm using the Air Fryer.  Sometimes I think they should have called them "Air Cookers" but I guess that's not as catchy a name. 

When I want something to taste and look fried - like fried chicken, I dredge the chicken through cornstarch, egg whites and panko.  Here's an example of skinless boneless chicken using this method (I'll do a step by step for fried chicken in a future post). 

Fried Chicken in the Air Fryer

But for today we'll keep it super simple and just go with roasted chicken.  Whether you're making fried or roasted chicken, the important thing is to get it as dry as possible.  I cover the breast in sea salt and other seasonings and wrap it in paper towels and let it sit on the counter for a few hours. 

Cover in sea salt and spices; wrap in paper towels

After the chicken breast has been drying in the paper towels for a few hours, marinate.  I use Ken's Zesty Italian dressing.  It might be my Boston upbringing but I love Ken's dressing.  I remember going to the actual restaurants as a child.  I love the regular Ken's Steakhouse dressing on butter or iceberg lettuce.  But I digress.  Suffice to say it makes a great marinade. 

Marinate in Ken's Dressing

Of course, you can marinate in your favorite dressing.  I also rub dried sage, oregano, granulated garlic along with the sea salt.  You could toss in red pepper flake if you'd like some heat.  I've also added Worcestershire Sauce, too.  I keep the chicken breast in the container while I dry and marinate to save on cleanup. 

Roasted chicken marinated in Ken's Dressing and Worcestershire Sauce

The Worcestershire Sauce gives the chicken a blackened look.  I was worried that I had overcooked it - but it was juicy and delicious as always.  

I cook the chicken breast for 8 minutes on each side.  I start with the skin side down and cook at 350 degrees for the first 8 minutes.  I flip it and crank the heat up for 400 degrees for the final 8 minutes.  It's important to let the breast rest.  I cover put it on a plate and tent tinfoil over it.  I let it rest while I cook the veggies in the same Air Fryer.  This another thing I love - cleanup is easy!

Cook your veggies while the chicken rests

I'll do a separate post on cooking vegetables - but it's super easy.  Once I'm ready to eat, I heat up everything at a low temperature while you set the table - and reward yourself with a glass of wine. 

Heat up everything while you set the table

Easy Roasted Chicken Dinner

Ingredients

One medium sized chicken breast per person

To taste:

Sea Salt

Dried sage

Granulated garlic (or fresh and finely chopped)

Dried oregano

Ground black pepper

Other spices as desired

Method

Pat dry chicken breasts in paper towels (discard)

Sprinkle sea salt and spices over chicken breast

Wrap seasoned breast tightly in paper towels

  and leave to dry on the kitchen counter

Cover with marinade; let sit for at least 30 minutes to an hour

Place chicken in the air fryer skin side down

Cook at 350 degrees for 8 minutes

Flip and cook for another 8 minutes at 400 degrees

  (you may want to put a bit more dressing on top)

Remove from air fryer; let rest on a plate tented with tinfoil 

Serve and enjoy!