Air Fryer Whole Chicken

The air fryer is great for a lot of things. Air fryer chicken wings? Fantastic! Air fryer French fries? Delicious! This air fryer chicken recipe came as a bit of a surprise though. I had never attempted cooking something so big in the air fryer and I was a little nervous about how it would turn out.

In the end, I had nothing to worry about. Air fryer whole chicken may not be as fast as air fryer chicken breast but it has all the other qualities I love about cooking chicken in the air fryer—namely, it’s juicy, cooked to perfection (that crispy skin!), easy, and healthy.

Why We Love Air Fryer Whole Chicken

Absolutely perfect chicken. With the crispy skin, juicy meat, and my go-to blend of seasonings, this air fryer whole chicken is just all-around delicious. It’s also healthier than that store-bought rotisserie chicken.

Crispy skin without the grease. The air fryer’s hot air circulation cooks the chicken evenly and crisps up the skin to perfection, much like a convection oven would. You don’t need to add a ton of oil or butter to achieve great results!

A building block for easy meals. If you’ve ever picked up a rotisserie chicken from Costco and used it to make a few days’ worth of dinners, this air fryer whole chicken gives you a homemade version. Make it for dinner one night with your favorite sides, then use the leftovers to make curried chicken salad, and boil the carcass to make broth for homemade chicken noodle soup.

Ingredient Notes

• Whole chicken: You’re going to need a chicken that fits into your air fryer, so stick to around 4 to 4 ½ pounds.
• Olive oil: Rubbing seasoned olive oil into the skin flavors the chicken and helps the skin get crispy.
• Seasonings: I blend together an assortment of pantry spices which includes kosher salt, garlic powder, onion powder, dried thyme, coarse ground black pepper, and smoked paprika. You could also use my all purpose seasoning, Cajun seasoning, or any other seasoning that you prefer.
• For the cavity: I like to stuff the cavity with half of a lemon and several garlic cloves. These are optional but they will infuse the whole chicken with flavor as it cooks in the air fryer. They also smell really great as the chicken roasts. You could add a few sprigs of fresh herbs if you have some on hand.

How to Air Fry A Whole Chicken

Prepare the chicken. Pat the chicken dry with paper towels; this is important if you want crispy skin. (And of course you want crispy skin!) Discard the packet of giblets, if your chicken has it, and let the chicken sit at room temperature for 15 to 20 minutes. Allowing it to warm up slightly helps the chicken cook more evenly.

Season. Combine the seasonings with the olive oil in a small bowl. Rub the mixture all over the chicken, including inside the cavity. Try to carefully loosen the skin to get some seasoning under it without tearing the skin. Add the lemon and garlic to the cavity if you’re using them.

Start cooking. Set the chicken in the air fryer basket with the breast side down. Cook at 360°F for 40 minutes.

Flip and continue cooking. Carefully turn the chicken over, breast side up, and continue to air fry it for 35 to 40 minutes more, or until the internal temperature reaches 165°F.

Rest. Remove the chicken from the air fryer and let it rest for 10 minutes before cutting it and serving.

Helpful Tips

Make sure your chicken fits. If it’s a bit too large and hits the heating elements of your air fryer, you can crack the breast bone to flatten it a bit and try again. If it’s still too tall, you’ll have to go with Plan B: Try my whole chicken in the crockpot or roasted chicken.

Use an instant-read thermometer. Ensuring your air fryer whole chicken reaches an internal temperature of 165°F is crucial for food safety and for making sure your whole chicken doesn’t over-cook in the air fryer. Check the internal temperature of the chicken using an instant read thermometer, either in the thickest part of the breast or where the thigh connects to the body. Avoid touching the bones.

Don’t skip the resting time. Allowing the chicken to rest for at least 10 minutes after cooking lets the juices redistribute throughout the meat. Without this resting time, the juices will run out onto the cutting board, leaving you with dry, lackluster chicken.

Serving Ideas

There are so many ways to put leftover air fryer whole chicken to use! Toss it with ranch pasta salad, roll it into chicken enchiladas, or make it into chicken à la king.

Refrigerator: Leftover air fryer chicken can be stored in an airtight container in the fridge for up to 4 days. I prefer to remove the chicken from the bones and cut it up before refrigerating it.

Freezer: You can also freeze the leftover chicken for up to 3 months. To prevent freezer burn, I recommend wrapping it tightly in plastic wrap, then placing the wrapped chicken in an airtight container or freezer bag. Thaw it in the refrigerator before reheating. If the chicken is removed from the bones and cut up, it can be more easily frozen and thawed, ready to use for recipes.

Reheating: To reheat, place the chicken in a roasting pan with a splash of broth, cover with foil, and warm in a 350ºF oven. The exterior won’t be as crispy, but reheating this way helps keep the chicken moist, which I think is more important than the crispy skin. The microwave also works, but it’s less ideal because it’s more likely to make the chicken rubbery.

• Before you begin, make sure the chicken fits in your air fryer without touching the heating elements. If it’s a little too large, try this: Place the chicken on a cutting board and press firmly down on the breast bone to crack it (if the chicken is tied, remove the ties before cracking). This will make the chicken flatter and it may fit. If it’s still too large, check out our recipes for oven baked whole chicken or crockpot whole chicken (see links below).

  1 whole chicken, 4 to 4 ½ pounds

• Using paper towels, pat dry the outside of the chicken, removing any excess moisture. This helps to achieve a crispy skin. If there are giblets in the cavity, discard them. Let the chicken sit at room temperature for 15 to 20 minutes.

• Meanwhile, In a small bowl, combine olive oil, salt, garlic powder, onion powder, thyme, black pepper, and smoked paprika.

  2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon coarse ground black pepper, ¼ teaspoon smoked paprika

• Rub the olive oil mixture all over the chicken, making sure to coat it thoroughly, including under the skin and inside the cavity.

• Optional: Place the lemon halves and garlic cloves inside the cavity for added flavor.

  ½ lemon, optional, 4 garlic cloves, optional

• Place the chicken breast-side down in the air fryer basket. Cook at 360°F for 40 minutes.

• After 40 minutes, carefully flip the chicken over so the breast side is facing up. Cook for an additional 35 to 40 minutes, or until the internal temperature reaches 165°F when checked with an instant-read meat thermometer in the thickest part of the thigh (avoiding the bone).

• Once the chicken is fully cooked, remove it from the air fryer and let it rest for about 10 minutes before slicing it.

• Servings: A whole chicken can serve up to 6 people, depending on how large the chicken is. Nutrition information is based on a 4 ½ lb. chicken divided into 6 servings. Nutrition will vary depending on which part of the chicken is consumed.
• Alternate cooking methods: If your chicken is too large to fit into your air fryer, try my oven roasted chicken or whole chicken in the crockpot. Both methods are easy and delicious. 
• Seasoning: Feel free to season the chicken using your favorite seasonings although I think you’ll love my blend (the smoked paprika imparts a slightly smoky flavor to the chicken). 
• Storage: For best results, remove the meat from the bones before refrigerating or freezing so that the chicken can be used for recipes. It chills more quickly and thaws faster, too. It can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.

Calories: 395kcal, Carbohydrates: 1g, Protein: 31g, Fat: 29g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 122mg, Sodium: 503mg, Potassium: 321mg, Fiber: 0.2g, Sugar: 0.04g, Vitamin A: 274IU, Vitamin C: 3mg, Calcium: 22mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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