Air Fryer Whole Chicken
This recipe is the ultimate guide to cooking a whole chicken in an air fryer, resulting in incredibly juicy meat and perfectly golden, crispy skin every time.
Equipment
- Air fryer (large enough for the chicken)
- Cutting board
- Small bowl
- Meat thermometer
Ingredients
- 1 whole chicken 3-4.5 lbs (1.4-2 kg)
- 1 tbsp olive oil or melted butter
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
Instructions
- Prepare the Chicken: Pat the chicken completely dry with paper towels, inside and out. Ensure there is no residual moisture on the skin.
- Season the Chicken: Drizzle the chicken with olive oil and rub it evenly over the entire surface. In a small bowl, mix all the dry seasonings and rub the blend generously all over the chicken.
- Arrange: Place the chicken, breast-side up, in the preheated air fryer basket. Ensure there is at least an inch of space on all sides for air circulation.
- Air Fry (First Half): Air fry at 360°F (180°C) for 25-30 minutes.
- Flip and Continue Cooking: Flip the chicken over so it is now breast-side down. Continue to cook for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, avoiding the bone.
- Rest and Carve: Carefully remove the chicken from the air fryer and let it rest on a cutting board for 10-15 minutes. This is a crucial step to lock in the juices before carving.
Notes
- Size Matters: Ensure your chicken is the right size (3-4.5 lbs) to fit comfortably in your air fryer basket.
- Resting is Essential: Do not skip the resting period after cooking to keep the meat juicy.
- For Extra Flavor: You can stuff the cavity with half a lemon and a few sprigs of rosemary and thyme before cooking.