Here’s how to make a juicy, golden Air Fryer Whole Chicken — crispy skin, tender meat, and super easy! 🍗
🐔 Ingredients
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1 whole chicken (about 3.5–4 lbs)
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1½ tbsp olive oil or melted butter
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1 tsp salt
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½ tsp black pepper
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika (optional, for color)
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½ tsp dried thyme or rosemary (optional)
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1 lemon, halved (optional)
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Fresh herbs (optional: parsley, rosemary, thyme, etc.)
🔪 Instructions
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Preheat the Air Fryer:
Preheat to 360°F (180°C) for 5 minutes. -
Prep the Chicken:
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Remove any giblets from the cavity.
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Pat the chicken dry with paper towels (this helps crisp the skin).
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Rub olive oil or butter all over the chicken, including under the skin if you can.
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Mix the seasonings in a small bowl, then rub evenly over the entire chicken.
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(Optional) Stuff the cavity with lemon halves and herbs for extra flavor.
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Air Fry the Chicken:
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Place the chicken breast side down in the air fryer basket.
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Cook for 30 minutes at 360°F (180°C).
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Flip the chicken breast side up and cook another 25–30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
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Rest the Chicken:
Remove and let rest for 10–15 minutes before carving — this keeps it juicy.
🍽️ Serving Tips
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Serve with roasted veggies, mashed potatoes, or a crisp salad.
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Drizzle pan juices over the carved chicken for extra flavor.
🧊 Storage
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Reheat in the air fryer for 5–6 minutes to re-crisp the skin.
Would you like me to include a garlic butter rub variation or a lemon-herb version next?
