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!
Only a few basic items are needed to make this Air Fryer Whole Chicken. Moreover, the simple method yields deliciously roasted low-carb beef. A main dish that is sure to steal the stage at any supper is about to begin! This Air Fryer Whole Chicken also makes a great dinner prep, and any leftovers can be used in other dishes all week long.
AIR FRYER WHOLE CHICKEN INGREDIENTS
- Chicken: Select the size of the chicken according to the size of the air fryer basket. A 3–5 pound chicken works well in a 6 quart air fryer.
- Olive oil: To make the skin of the chicken crispier and to help the spices stick to the meat. Another neutral oil, such as melted butter, might also be used.
- Vegetables: carrot, celery, onion, and garlic.
- Rounded Rosemary
- The following ingredients make up the seasoning blend: salt, black pepper, dried oregano, paprika (smoked or ordinary), dried lemon powder, onion powder, and garlic powder.
HOW TO MAKE AIR FRYER WHOLE CHICKEN
Set the air fryer to 350°F/180°C if necessary.
Clean and peel the carrots, onion, and garlic to start preparing the veggies and chicken. Rinse the celery as well, and cut the ends if necessary. The veggies can be chopped into smaller bits if you’d rather, but I like to fill the chicken with the whole vegetables.
If the chicken has giblets, remove them first. After using a paper towel to wipe the chicken dry, fill the cavity with the veggies and rosemary. Next, combine all the spices and oil in a small dish. 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.
To air fry the chicken, first coat the inside of the basket with cooking spray or oil by brushing it in, and then arrange the chicken breast side down. The Air Fryer Whole Chicken should be cooked for 45–50 minutes at 350°F/180°C, flipped, and cooked for an additional 15–17 minutes, or until the internal temperature reaches 165°F/74°C and 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.
When the rotisserie chicken is ready to slice, take it out of the air fryer and let it ten minutes to rest. This enables the very juicy chicken’s fluids to settle. To learn how to carve a chicken, see my post on Simple Roasted Chicken.
HOW TO STORE
In the refrigerator: Allow Air Fryer Whole Chicken to cool before storing it. Make sure to properly wrap it and put it in a dish with a lip (to prevent any leakage of fluids). It keeps for three to four days in the refrigerator. You may keep shredded or sliced chicken in an airtight container.
In the freezer: When freezing a chicken, I find it best to take it out of the carcass. Cut it into pieces or shred it, then put it in a freezer bag to keep it fresh for up to three months. To create delicious homemade chicken soup, save the carcass.
To reheat: Reheat by placing in the air fryer and heating it to 360ºF/180ºC for 5 to 8 minutes, or until well warmed. You can also reheat it in the microwave, just watch out not to overcook it or it will get dry.
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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!
- 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)
- 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.
- 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.
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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.
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Save the drippings; in only ten minutes, you can prepare a superb gravy with them. Or drizzle them over vegetables.
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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.