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Golden whole chicken with title reading Juicy Whole Chicken in the Air Fryer Recipe
Good Fork Daily Editorial Kitchen

Juicy Whole Chicken in the Air Fryer Recipe

A dry-seasoned whole chicken cooked breast-side down, then turned for juicy meat and crisp rotisserie-style skin.
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Prep Time 15 minutes
Cook Time 1 hour
Resting time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken 3 1/2 to 4 pounds, giblets removed
  • 1 tablespoon avocado oil or olive oil
  • 1 1/2 teaspoons Diamond Crystal kosher salt or 1 teaspoon fine salt
  • 1 teaspoon smoked or sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1 lemon halved, optional
  • 3 cloves garlic lightly crushed, optional

Equipment

  • Large basket air fryer
  • Instant-read thermometer
  • Kitchen twine
  • Silicone-tipped tongs
  • Carving board

Method
 

  1. Remove giblets and pat the chicken and cavity very dry. Confirm it fits the cold basket with safe clearance.
  2. Mix salt, paprika, garlic, onion, thyme and pepper. Rub chicken with oil and the seasoning.
  3. Tuck wing tips, loosely tie legs if desired and place lemon and garlic loosely in the cavity.
  4. Preheat the air fryer to 360°F if recommended.
  5. Cook breast-side down at 360°F for 30 minutes.
  6. Turn breast-side up carefully and cook for 20 minutes more.
  7. Check the thickest breast and inner thigh. Continue in 4- to 5-minute intervals until both reach at least 165°F.
  8. Brown at 390°F for 2 to 4 minutes only if needed. Rest uncovered for 10 to 15 minutes before carving.

Notes

  • Use only a chicken that fits with appliance-required clearance.
  • Check both breast and inner thigh without touching bone.
  • Do not tightly stuff the cavity.
  • This recipe was developed through culinary research and editorial review.