Air Fryer Whole Chicken
Air Fryer Whole Chicken can be used in so many different ways! Extra juicy and seasoned with butter, garlic, onion, and a blend of spices.
Ingredients
- 1 whole chicken about 4 ½ pounds
SEASONING RUB
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil or avocado oil
FOR THE CAVITY
- 1 yellow onion peeled and quartered
- 4 cloves garlic crushed
- 5 sprigs fresh thyme
GARLIC BUTTER
- 4 tablespoons salted butter softened
- 2 cloves garlic minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- PREP CHICKEN: Remove all packaging from the chicken, including giblets from the cavity. Pat the chicken very dry with paper towels. Dry skin equals crispy skin.
- MIX SEASONING: In a small bowl, combine 1 tablespoon kosher salt, 1 teaspoon fresh ground black pepper, ½ teaspoon dried thyme, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 2 tablespoons extra virgin olive oil. Stir until it forms a paste.
- STUFF CAVITY: Place the quartered onion, crushed garlic, and fresh thyme sprigs inside the cavity.
- LOOSEN SKIN: Gently slide your hand under the breast skin to loosen it, starting near the legs. Be careful not to tear it.
- MAKE GARLIC BUTTER: In a small bowl, mix 4 tablespoons softened salted butter, 2 cloves minced garlic, ¼ teaspoon kosher salt, and ¼ teaspoon fresh ground black pepper until smooth.
- SPREAD BUTTER: Spread the garlic butter evenly under the loosened skin directly onto the breast meat.
- SEASON OUTSIDE: Rub the seasoning mixture all over the outside of the chicken, coating both sides evenly.
- PREP AIR FRYER: Lightly spray the air fryer basket with oil spray that does not contain propellant. Tie the legs together with kitchen twine if desired.
- COOK: Place the chicken breast-side down in the basket. Air fry at 360°F for 30 minutes. Carefully flip the chicken breast-side up and cook for another 25 to 30 minutes, until the thickest part of the thigh reaches 165°F.
- CRISP (OPTIONAL): For extra crispy skin, increase the temperature to 370°F for the last 5 minutes.
- REST: Transfer the chicken to a cutting board and let rest for 10 to 15 minutes before carving.
- CARVE AND SERVE: Slice and serve warm.
Notes
Air Fryer Size: A 5.8-quart basket is ideal for a 4 to 4 ½ pound chicken. Smaller baskets may not fit the bird properly.
Chicken Size Tip: Keep your chicken under 4 ½ pounds for best airflow and even cooking.
Food Safety: Always wash hands and surfaces after handling raw chicken.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze cooked chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in the air fryer at 350°F for 5 to 8 minutes or until warmed through.
Serving Ideas: Slice for salads, sandwiches, casseroles, or serve alongside roasted vegetables.
Nutrition
Serving: 1 | Calories: 476cal | Carbohydrates: 4g | Protein: 31g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 143mg | Sodium: 1436mg | Sugar: 1g | Fiber: 1g | Calcium: 39mg | Iron: 2mg