Air Fryer Whole Chicken Recipe

5 from 3 votes

Air Fryer Whole Chicken Recipe

Learn how to cook whole chicken in air fryer with this best air fryer whole chicken recipe. This recipe is easy, quick, simple, and the roast chicken is packed full of flavor, succulent, juicy, tender on the inside, with crispy skin.

It's perfect for family dinner or occasion like Easter, Christmas, Thanksgiving, Lunch, and can be served with sides like mini potatoes, sliced potatoes, carrots, vegetables, gravy.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American, British

Keyword: air fryer whole chicken, cooking whole chicken in air fryer, how long to cook whole chicken in air fryer, whole chicken in air fryer

Servings:

Calories: 217kcal

Author: K's Cuisine

Equipment

Air Fryer

Ingredients

1.6 kg Whole chicken
1.5 tablespoon Smoked Paprika
1 teaspoon Parsley
1.5 teaspoon Garlic powder
1.5 teaspoon Onion powder
1 teaspoon Dried thyme
½ teaspoon Rosemary
½ teaspoon Black pepper or to taste
Salt to taste
2 tablespoons Olive oil

Instructions

Remove all packaging from the whole chicken.
Pat the chicken down with paper towels.
In a bowl, add all the seasonings- salt, paprika, black pepper, onion granules, garlic powder, basil, oregano, thyme, rosemary, and olive oil. Mix well.
Reserve a little bit of the seasoning mix as you will use it later in the cooking process.
Rub the seasoning on the chicken working it from the inside to the outside.
Ensure to cover all parts with the seasoning.
Place the chicken in a tray, cover with foil and put in the refrigerator to marinate. Let it marinate for 30 minutes to 24 hours maximum.
Place the whole chicken into the air fryer basket with the breast area facing down. Set the temperature to 355F/180C and cook that side for 40 minutes.
Flip the whole chicken with a tong, brush the breast side with the remaining seasoning mix and cook that side for another 10-20 minutes.
Use the meat thermometer to check that the internal temperature is at least 165F/75C. If not, cook until it reaches that temperature.
Bring chicken out, let it rest for 10 minutes before cutting.
Serve as desired.

Notes

After thawing, pat the whole chicken dry with paper towels. This will let it retain the seasonings without watering it down.
Do not leave the chicken on the kitchen counter to marinate, place it in the refrigerator.
Apply a generous amount of seasonings making sure that enough salt is added to bring out the taste. Rub from the inside to the outside of the chicken, spending time applying seasonings to the hidden areas like under the wings, thighs, and legs.
When checking for the internal temperature, insert the meat thermometer into the inside area of the chicken away from the bones. This will give you an accurate reading.
To cook, start with the breast area facing down. This part has more flesh and will require more time to cook through. It will also help to lock the juice in.
After cooking, let the chicken rest for 10 minutes to help it reabsorb the juice.

Nutrition