Air Fryer Whole Chicken Recipe

Master how to make the best homemade air fryer whole chicken with this easy baking recipe. Achieve perfectly crispy skin and juicy meat every time, using simple ingredients and the convenience of your air fryer. The ultimate weeknight dinner solution that delivers restaurant-quality results with minimal effort.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

50 mins

Serves:

1 chicken (4 servings)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">1.5kg whole chicken, giblets removed</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 tsp paprika</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1 tsp dried thyme (or 1 tbsp fresh)</li><li class="ingredients-single-item">1 tsp dried rosemary (or 1 tbsp fresh)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1 lemon, quartered</li><li class="ingredients-single-item">4 garlic cloves, peeled</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer (large enough to fit a whole chicken)</li><li class="equipment-single-item">Kitchen twine</li><li class="equipment-single-item">Digital meat thermometer</li><li class="equipment-single-item">Kitchen scissors or sharp knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures more even cooking. Pat the chicken completely dry with paper towels - this is crucial for achieving crispy skin as excess moisture creates steam instead of browning.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, mix together the olive oil, paprika, garlic powder, onion powder, thyme, rosemary, salt, and black pepper to create a flavorful paste. The oil helps the spices adhere to the chicken while also promoting browning.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Using your hands, carefully loosen the skin from the breast meat without tearing it. This creates a pocket where you'll apply some of the seasoning directly to the meat. Rub about one-third of the spice mixture directly under the skin onto the breast meat.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Stuff the chicken cavity with the quartered lemon and garlic cloves. These aromatics will infuse the meat with flavor from the inside as it cooks. Tie the legs together with kitchen twine to help the chicken maintain its shape during cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Rub the remaining spice mixture all over the outside of the chicken, ensuring you cover all surfaces including the wings and drumsticks. This even coating ensures flavor in every bite and helps develop that beautiful golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your air fryer to 180°C for 3 minutes. Place the seasoned chicken breast-side down in the air fryer basket. Starting breast-side down allows the juices to flow into the breast meat as it begins cooking, resulting in juicier white meat.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook the chicken at 180°C for 25 minutes. Then carefully flip the chicken using tongs or spatulas so it's breast-side up. Continue cooking for another 20-25 minutes until the internal temperature reaches 75°C at the thickest part of the thigh (not touching bone).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the chicken reaches the proper temperature, remove it from the air fryer and let it rest for 10 minutes before carving. This resting period allows the juices to redistribute throughout the meat rather than running out when cut immediately.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carve the chicken by first removing the legs and thighs, then the wings, and finally slicing the breast meat against the grain. Serve with the natural juices that collected during resting for extra flavor. The skin should be beautifully crisp while the meat remains tender and juicy!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Air Fryer Whole Chicken Recipe?

The recipe uses a 1.5kg whole chicken, olive oil, paprika, garlic powder, onion powder, dried thyme and rosemary, salt, black pepper, lemon, and fresh garlic cloves. These simple ingredients create a flavourful herb crust that becomes perfectly crispy in the air fryer.

How to cook Air Fryer Whole Chicken Recipe at home?

Learn how to cook Air Fryer Whole Chicken Recipe by first rubbing the chicken with a herb-oil mixture (both under the skin and all over), stuffing it with lemon and garlic, then cooking breast-side down at 180°C for 25 minutes, flipping, and cooking for another 20-25 minutes until it reaches 75°C internal temperature. Let it rest before carving for perfectly juicy meat.

How long does it take to cook a whole chicken in an air fryer?

Cooking times vary by size, but a 1.5kg chicken typically takes about 50 minutes in an air fryer at 180°C. Cook breast-side down for the first 25 minutes, then flip and continue for 20-25 minutes until the internal temperature reaches 75°C at the thickest part of the thigh.

What's the best way to ensure crispy skin when air frying a whole chicken?

For crispy skin, thoroughly pat the chicken dry with paper towels before seasoning, as moisture creates steam instead of browning. Using oil in your seasoning mix helps develop that golden crust. Also, starting breast-side down and flipping halfway through cooking ensures even crisping all around.

Can you cook a whole chicken from frozen in an air fryer?

It's not recommended to cook a frozen whole chicken in an air fryer as it won't cook evenly. For best results, fully defrost your chicken in the refrigerator (24 hours), bring to room temperature for 30 minutes before cooking, and ensure it reaches 75°C internal temperature for food safety.

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