My kids… This is a great meal that can be prepped well in advanced and cooked off the next day. I love roasting a whole chicken in the air fryer, it’s so good and also helps with oven space if I want to bake something at the same time. I wanted to start this the day before, but I had to work a surprise double, so I’m starting it in the morning for dinner. I usually like to brine the chicken for 24 hours but this will have to do. Also, sorry I didn’t get the final plate shot, I had to get the kids ready for their afterschool activities and was short on time. Brine: 1 orange, sliced 1 lemon, sliced 1 onion or leek sliced  Small bunch each thyme, rosemary & sage 1 tbsp black peppercorns 8 clove garlic crushed 6 dried bay leaves ⅓ cup kosher/sea salt ⅓ cup sugar Water to cover chicken 4-5 lbs whole chicken Compound Butter: ½ cup unsalted butter, softened 1 tsp salt 2 tsp each garlic powder, oregano & paprika 1 tsp each black pepper & onion powder Directions: Add all brine ingredients except chicken to a pot with enough water that could cover chicken. Bring to a boil, then cool completely (add ice to speed this up). Add chicken to cold brine and refrigerate overnight, or at least 6 hours. Remove and pat completely dry. Mix compound butter ingredients. Rub generously all over chicken and underneath the skin. Air fry at 375°F breast-side down for 40 minutes. Flip breast-side up and cook another 20 minutes, or until the breast reaches 165°F internally. Rest 10–15 minutes before carving. Air fryers vary, so always cook to internal temperature rather than time alone. Creamy Sweet Potato Gratin 6 small or 3 large sweet potatoes, peeled & thinly sliced 1 leek, thinly sliced 6 garlic cloves, minced ¼ cup unsalted butter ½ cup all-purpose flour 3 cups whole milk, warmed 2 cups heavy cream 1 cup freshly grated Parmesan + more for topping ½ tsp freshly grated nutmeg Salt & pepper to taste Melt butter in a saucepan and sauté leeks and garlic with salt and pepper until softened. Add flour and cook 1–2 minutes. Slowly whisk in warm milk, a little at a time, allowing the sauce to thicken. Add heavy cream, nutmeg, salt and pepper to taste, then stir in Parmesan until smooth. Layer sliced sweet potatoes in a 9x13-inch baking dish and pour the cream sauce evenly over the top. Bake at 375°F for 45 minutes. Remove, top with additional Parmesan, then bake another 15 minutes, or until the sweet potatoes are tender and the top is golden. Let rest 10 minutes before serving #sweetpotato #chickendinner #recipes #easydinner #cooking - @chefsarahdevight