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Air Fryer Whole Chicken with Crispy Skin

A perfectly cooked, golden-brown air fryer whole chicken with crispy, seasoned skin resting on a white plate.

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Cook a whole chicken in your air fryer for a juicy interior and perfectly golden, crispy skin. This simple recipe delivers rotisserie-style results fast.

Ingredients

Scale
  • 1 whole chicken (about 34 lbs)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon onion powder

Instructions

  1. Remove the giblets and neck from the chicken cavity. Pat the entire chicken dry, inside and out, using paper towels. This step helps achieve crispy skin.
  2. In a small bowl, mix together the salt, pepper, garlic powder, paprika, thyme, and onion powder to create the seasoning blend.
  3. Rub the olive oil all over the outside of the chicken. Sprinkle the seasoning blend evenly over the chicken, rubbing it into the skin.
  4. Place the seasoned chicken breast-side up into the air fryer basket. If your air fryer is small, you may need to tie the legs together with kitchen twine.
  5. Set your air fryer temperature to 360°F (180°C). Cook the chicken for 40 minutes.
  6. After 40 minutes, carefully flip the chicken over. Increase the temperature to 380°F (195°C). Cook for an additional 10 to 20 minutes, or until the skin is deep golden brown and crispy.
  7. Check the internal temperature with a meat thermometer; it should read 165°F (74°C) in the thickest part of the thigh.
  8. Remove the chicken from the air fryer and let it rest on a cutting board for 10 minutes before carving.

Notes

  • For extra flavor, stuff the cavity with half a lemon and a few sprigs of fresh rosemary before seasoning.
  • If your chicken is larger than 4 lbs, you will need to increase the cooking time slightly.
  • If the skin browns too quickly, loosely tent the chicken with foil for the remainder of the cooking time.

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