Air Fryer Whole Chicken Recipe
Air Fryer Whole Chicken is juicy on the inside and perfectly crispy on the outside — a simple, no-fuss meal that’s ready in under an hour. It’s the easiest way to make a roast chicken with golden skin and tender, flavorful meat. Whether you’re cooking for family dinner or meal prep, this recipe guarantees a perfect bird every time with minimal effort.
Calories: 290kcal
Equipment
- Air fryer (large basket or oven-style, fits a 3.5–4 lb chicken)
- Mixing bowl
- Tongs or spatula
- Meat thermometer
- Paper towels
- Basting brush
Ingredients
- 1 whole chicken 3.5 to 4 lbs
- 1 tablespoon olive oil or melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or rosemary
- Optional: lemon halves garlic cloves, or fresh herbs for stuffing
Instructions
- Prep the Chicken: Remove giblets if present. Pat the chicken completely dry using paper towels for crispier skin.
- Season the Chicken: Rub olive oil over the entire chicken, then coat evenly with salt, pepper, paprika, garlic powder, onion powder, and thyme. Season the cavity too.
- Air Fry (Breast-Side Down): Place the chicken breast-side down in the air fryer basket. Cook at 350°F (175°C) for 30 minutes.
- Flip and Finish: Carefully flip the chicken using tongs and cook for another 20–30 minutes, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
- Rest and Serve: Remove from the air fryer and let the chicken rest for 10 minutes before carving. This keeps the juices inside for tender, moist meat.
Notes
• Choose a smaller chicken that fits easily in your air fryer to ensure even cooking.
• Patting dry before seasoning is key for a crispy, golden skin.
• For more flavor, stuff the cavity with lemon, garlic, or herbs.
• Save the drippings to make gravy or roast vegetables afterward.
• Leftovers can be stored up to 5 days in the refrigerator or 3 months in the freezer.
• Patting dry before seasoning is key for a crispy, golden skin.
• For more flavor, stuff the cavity with lemon, garlic, or herbs.
• Save the drippings to make gravy or roast vegetables afterward.
• Leftovers can be stored up to 5 days in the refrigerator or 3 months in the freezer.