Air Fryer Whole Chicken Recipe
My Air Fryer Whole Chicken recipe has a simple yet flavorful spice rub and is easy to make in the air fryer. Easy main course chicken recipe.
Servings: 4
Calories: 509kcal
Ingredients
- 4 to 5 pound whole chicken
- 1 Tablespoon Olive Oil
- 1½ teaspoons Salt
- ¾ teaspoon Pepper
- ½ teaspoon Red Pepper Flakes
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Dried Parsley
- 2 teaspoons Dried Oregano
Instructions
- In a small bowl, combine the salt, pepper, red pepper flakes, paprika, garlic powder, onion powder, parsley, and oregano. Stir until everything is well combined, then set aside.
- Preheat your air fryer to 400 degrees F (204 degrees C).
- Remove the chicken from the package and remove the giblets from the center.
- Pat the chicken dry with a paper towel.
- **This step is optional. Tie the chicken using some kitchen string by placing the string under the chicken, over the thighs, then under the legs, finally bringing the string together, which will bring the legs together, and tie in a knot or a bow.
- Drizzle the olive oil over the top of the chicken making sure to coat the chicken fully.
- Sprinkle the spice mixture over the top of the chicken making sure the whole chicken is fully coated with seasoning.
- Lower the temperature of your air fryer to 350 degrees F (177 degrees C).
- Place the chicken in the air fryer basket breast side down and cook for 30 minutes at 350 degrees F (177 degrees C).
- Turn the chicken over and cook breast side up for 20-30 minutes (the cooking time will depend on the size of your chicken).
- Once the chicken reaches an internal temperature of 165 degrees F (74 degrees C) in the breast, remove the chicken from the air fryer and cover and allow it to rest for 10 minutes. This will result in a juicier chicken. **You can leave the chicken in the air fryer with no power for 10 minutes or you can place a piece of parchment or foil over the top to allow the chicken to rest.
- Cut the string from the chicken before serving.
- Carve the chicken into pieces and serve.
Notes
The chicken I used weighed 4.5 lbs. Smaller chickens may need less cook time and bigger chickens will need more cook time.
Starting with the chicken facing breast side down will allow the breasts to be super juicy and the skin will be crisp when it’s done.
To store leftovers, once the chicken has completely cooled, remove the meat and place it in an air-tight container in the refrigerator for up to 3 days.
Cook until the internal temperature of chicken breast reaches 165°F on a meat thermometer.
Nutrition
Calories: 509kcal | Carbohydrates: 2g | Protein: 41g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 1030mg | Potassium: 461mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 645IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 3mg