Here’s a foolproof way to make a whole chicken in an air fryer—crispy on the outside, juicy on the inside, and packed with flavor.
Ingredients
- 3–5 lb whole chicken (preferably room temperature)
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet)
- ½ teaspoon dried thyme or rosemary (optional)
- Lemon wedges, for serving
Instructions
1. Prepare the Chicken
- Pat the chicken dry with paper towels—dry skin is key for crispiness.
- Rub olive oil or butter all over the chicken, including under the skin if possible.
- Mix salt, pepper, garlic powder, onion powder, paprika, and thyme/rosemary in a small bowl. Rub the seasoning all over the chicken.
2. Preheat the Air Fryer
- Preheat your air fryer to 360°F (182°C) for 5 minutes.
3. Cook the Chicken
- Place the chicken breast-side down in the air fryer basket.
- Cook at 360°F (182°C) for 30 minutes.
- Flip the chicken breast-side up and cook for another 25–35 minutes, depending on size.
- Check doneness: the internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
4. Rest and Serve
- Let the chicken rest for 10 minutes before carving. This allows juices to redistribute.
- Serve with lemon wedges and your favorite sides.
Tips:
- For extra crispy skin, you can increase the temperature to 400°F (204°C) for the last 5–10 minutes.
- Stuff the cavity with garlic cloves, herbs, or lemon halves for more aroma.
- Save the drippings for gravy or roasted vegetables.
If you want, I can give you a garlic herb butter air fryer version that infuses even more flavor under the skin and keeps it ultra-juicy.
Do you want that version too?
