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Air Fryer Whole Chicken

This air fryer whole chicken is juicy, soft, and flavorful. It cooks in approximately an hour and is really easy to create, guaranteeing flawless results every time!
Prep Time5 minutes
Active Time1 hour
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: Air Fryer Whole Chicken
Yield: 6

Materials

  • 3.52 lb whole chicken Increase/decrease the size based on your air fryer
  • 2 tablespoon olive oil or butter or other neutral cooking oil
  • 2.65 oz carrots 2 small
  • 2.3 oz celery 1 stick
  • 1.2 oz onion 1 small
  • 0.35 oz garlic 2 cloves
  • 0.15 oz rosemary few sprigs

Seasoning

  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried lemon or lemon zest optional

Instructions

  • Set the air fryer to 350°F/180°C if necessary.
  • Peel and clean the onion, garlic, and carrots to prepare the veggies. Rinse the celery as well, and cut the ends if necessary. If you'd like, chop the vegetables; I prefer to leave them whole.
  • Remove the chicken's giblets if necessary.
  • Using kitchen paper, pat the chicken dry. Place the veggies and rosemary inside the cavity.
  • Mix the oil and all the spices together in a small bowl. Next, coat the chicken completely with the spice.
  • To distribute even more taste, you may also lift the skin on top and rub it below.
  • Use cooking spray or oil to coat the basket of your air fryer. Put the bird with its breast side down.
  • Bake the chicken for 45–50 minutes at 350°F/180°C, turn it over, and continue cooking for another 15–17 minutes, or until the chicken reaches an internal temperature of 165°F/74°C or the juices flow clear when punctured with a fork or knife.
  • Flip the chicken sooner (after 35–40 minutes of cooking) for exceptionally crispy skin.
  • Before slicing, take the chicken out of the air fryer and give it ten minutes to rest. This enables the very juicy chicken's fluids to settle.

Storage Instructions

  • Fridge: Chill the chicken for at least two hours, then wrap it tightly and put it in a dish with a lip to prevent any liquid from seeping out. Store it in the refrigerator for three to four days. You may keep shredded or sliced chicken in an airtight container.
  • Freezer: When freezing, take the chicken out of the carcass. It can be frozen for up to three months if you slice or shred it and put it in a freezer bag.
  • Reheat the chicken by placing it in the air fryer and cooking it at 360ºF/180ºC for 5 to 8 minutes, or until it is well warmed. Alternatively, you may rewarm it in the microwave, only watch out not to overcook it or it will get dry.

Notes

  • Pick a chicken that is suitable for your air fryer: An about 3-5 pound medium-sized chicken should fit into a 6-quart basket. If it's too tall, you might have to break the backbone to make it fit.
  • Cook the chicken breast down first to allow the liquids to prevent the drier (white meat) portions from drying out throughout the cooking process.
  • Depending on the type of your air fryer and the size of the chicken, the cooking time varies. With a meat thermometer or instant-read thermometer, you may verify if the entire chicken in the air fryer is cooked through by making sure the internal temperature reaches 165°F/74°C.
  • Save the drippings; in only ten minutes, you can prepare a superb gravy with them. Or drizzle them over vegetables.
  • Tailor the herbs and spices: For chicken, you can use any of your preferred herbs and/or spices, such as Cajun, Italian, or chicken seasoning.