Air Fryer Whole Chicken

By Rachel Cooks

Ingredients

1 whole chicken, 4 to 4 ½ pounds
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon coarse ground black pepper
¼ teaspoon smoked paprika
½ lemon, optional ((for inside the cavity))
4 garlic cloves, optional ((for inside the cavity))

Prep Time20mins
Cook Time80mins
Servings6

Instructions

Before you begin, make sure the chicken fits in your air fryer without touching the heating elements. If it's a little too large, try this: Place the chicken on a cutting board and press firmly down on the breast bone to crack it (if the chicken is tied, remove the ties before cracking). This will make the chicken flatter and it may fit. If it’s still too large, check out our recipes for oven baked whole chicken or crockpot whole chicken (see links below).

Using paper towels, pat dry the outside of the chicken, removing any excess moisture. This helps to achieve a crispy skin. If there are giblets in the cavity, discard them. Let the chicken sit at room temperature for 15 to 20 minutes.

Meanwhile, In a small bowl, combine olive oil, salt, garlic powder, onion powder, thyme, black pepper, and smoked paprika.

Rub the olive oil mixture all over the chicken, making sure to coat it thoroughly, including under the skin and inside the cavity.

Optional: Place the lemon halves and garlic cloves inside the cavity for added flavor.

Place the chicken breast-side down in the air fryer basket. Cook at 360°F for 40 minutes.

After 40 minutes, carefully flip the chicken over so the breast side is facing up. Cook for an additional 35 to 40 minutes, or until the internal temperature reaches 165°F when checked with an instant-read meat thermometer in the thickest part of the thigh (avoiding the bone).

Once the chicken is fully cooked, remove it from the air fryer and let it rest for about 10 minutes before slicing it.