Air Fryer Whole Chicken
Make a whole chicken in an air fryer in less time than oven roasting! For juicy meat and crispy skin, make this air fryer chicken recipe!
Servings: 4 servings
Calories: 334kcal
Equipment
Ingredients
- 1 whole chicken 3.5-3.75 lbs.
- 2 tablespoons olive oil
- 2 tablespoons poultry seasoning see recipe below
- ½ lemon optional
- ½ onion optional
- 3-4 sprigs fresh rosemary or thyme optional
Poultry Seasoning
- 1 tablespoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- ½ teaspoon ground mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
Instructions
- Preheat the air fryer to 360°F (182°C). Mix together all the seasonings to make the poultry seasoning blend.
- Remove the giblets from inside the chicken. Pat the chicken dry on the outside and inside the cavity with a few paper towels. Drizzle the chicken with oil and all the seasonings, using your hands to rub and coat the entire chicken. Optional: Stuff the cavity with lemon, onion, and herbs, and truss the chicken.
- Spray the air fryer basket with oil, then carefully place the chicken breast side down inside the basket. Cook for 50 minutes. Open the air fryer and very carefully, flip the chicken breast side up. Close the air fryer and cook for another 15-20 minutes. Near the end of cook time, open the basket and check to see if the internal temperature has reached 165°F (74°C).
- Cook for a few minutes longer if necessary, but once the chicken is fully cooked, carefully remove the chicken. Allow it to rest for 10 minutes before slicing.
Video
Notes
- Be sure to choose a chicken that will fit inside your air fryer. The size of each air fryer is different, but there should be enough room left for the basket to close and for air to circulate around the bird.
- Make sure to remove the giblets from inside the cavity before air frying the bird.
- The exact cooking time will vary based on the size of the chicken. Use a meat thermometer to check the internal temperature has reached 165°F (74°C), per USDA.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- After removing the bones and skin, a 3.5 pound whole chicken will yield about 2 pounds of meat.
Nutrition
Serving: 8 ounces | Calories: 334kcal | Carbohydrates: 6g | Protein: 22g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 229mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 2mg
