Air Fryer Whole Chicken Recipe

<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>

<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>

<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>