Air Fryer Whole Chicken
Juicy meat, crispy skin, and my tried-and-true blend of seasonings make this air fryer whole chicken recipe a family favorite!
Servings: 6
Ingredients
- 1 whole chicken, 4 to 4 ½ pounds
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon coarse ground black pepper
- ¼ teaspoon smoked paprika
- ½ lemon, optional (for inside the cavity)
- 4 garlic cloves, optional (for inside the cavity)
Instructions
- Before you begin, make sure the chicken fits in your air fryer without touching the heating elements. If it's a little too large, try this: Place the chicken on a cutting board and press firmly down on the breast bone to crack it (if the chicken is tied, remove the ties before cracking). This will make the chicken flatter and it may fit. If it’s still too large, check out our recipes for oven baked whole chicken or crockpot whole chicken (see links below).1 whole chicken, 4 to 4 ½ pounds
- Using paper towels, pat dry the outside of the chicken, removing any excess moisture. This helps to achieve a crispy skin. If there are giblets in the cavity, discard them. Let the chicken sit at room temperature for 15 to 20 minutes.
- Meanwhile, In a small bowl, combine olive oil, salt, garlic powder, onion powder, thyme, black pepper, and smoked paprika.2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon coarse ground black pepper, ¼ teaspoon smoked paprika
- Rub the olive oil mixture all over the chicken, making sure to coat it thoroughly, including under the skin and inside the cavity.
- Optional: Place the lemon halves and garlic cloves inside the cavity for added flavor.½ lemon, optional , 4 garlic cloves, optional
- Place the chicken breast-side down in the air fryer basket. Cook at 360°F for 40 minutes.
- After 40 minutes, carefully flip the chicken over so the breast side is facing up. Cook for an additional 35 to 40 minutes, or until the internal temperature reaches 165°F when checked with an instant-read meat thermometer in the thickest part of the thigh (avoiding the bone).
- Once the chicken is fully cooked, remove it from the air fryer and let it rest for about 10 minutes before slicing it.
Video
Notes
- Servings: A whole chicken can serve up to 6 people, depending on how large the chicken is. Nutrition information is based on a 4 ½ lb. chicken divided into 6 servings. Nutrition will vary depending on which part of the chicken is consumed.
- Alternate cooking methods: If your chicken is too large to fit into your air fryer, try my oven roasted chicken or whole chicken in the crockpot. Another option is oven-baked spatchcock chicken, a whole chicken flattened to roast more quickly (about 1 hour).
- Seasoning: Feel free to season the chicken using your favorite seasonings although I think you'll love my blend (the smoked paprika imparts a slightly smoky flavor to the chicken).
- Storage: For best results, remove the meat from the bones before refrigerating or freezing so that the chicken can be used for recipes. It chills more quickly and thaws faster, too. It can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.
Nutrition
Calories: 395kcal | Carbohydrates: 1g | Protein: 31g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 503mg | Potassium: 321mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 274IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg
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