Air Fryer Whole Chicken
This Air Fryer Whole Chicken changed my life. This method yields perfectly seasoned chicken with crispy skin and the juiciest breast meat. It’s way easier and faster than baking a chicken in the oven.
Air Fryer Whole Chicken Video Tutorial
I love easy and versatile high-protein main dish recipes, like my fan-favorite Meatloaf, Beef Tenderloin, Crispy Baked Chicken Wings, and Pan-seared Cod. This Air Fryer Whole Chicken recipe is a staple I make on repeat for a delicious dinner any night of the week or easy meal prep.
Why I love Cooking a Whole Chicken in the Air Fryer
I make this chicken all the time because it’s so easy – there’s no brining, trussing, or stuffing required! It results in the crispiest skin with the juiciest meat.
I start with a quick homemade seasoning rub, then air-fry, breast-side down first, so it self-bastes and stays juicy. It’s done in less time than it takes to bake a Roast Chicken in the oven.
Ingredients
- Whole chicken – between 3.5 and 5.5 pounds. Check your air fryer to determine what size bird will fit without touching the heating element. I often air fry a bird up to 5.5lbs in my 6 Quart Air Fryer with the rack removed– this also helps the chicken self-baste in juices.
- Extra light olive oil – helps create crispy skin, moist and tender meat, and helps the spices to adhere to the chicken, but won’t give the meat any strong flavor
- Spices – salt, pepper, paprika, garlic powder, and onion powder are seriously the best chicken seasoning. You can easilly change up the seasonings – try adding 1/2 tsp dried oregano, basil, or rosemary.
How to Make Air Fryer Whole Chicken
- Prep the Chicken – Remove the neck and giblets bag from the inside and thoroughly pat dry with paper towels (this is my best tip for crispy skin!). Rub all over with oil, then sprinkle the seasonings over the surface.
- Place chicken in the air fryer basket breast-side down. I remove the rack to give the chicken more room and to let it self-baste in its own juices, which keeps the breast meat tender. The chicken should not touch the sides of the basket to allow airflow for a crispy skin.
- Air Fry for 30 minutes at 350°F, then flip and cook until a meat thermometer reads 165°F on the breast (see the cook time chart below). Note: Many toaster-style air fryers aren’t tall enough for a whole chicken – if it does fit, you can place the chicken on the tray breast-side down but ensure it’s not touching the heating element.
- Rest the chicken for 5 or 10 minutes so the juices redistribute (keeping the meat juicy and cutting cleaner). Then serve!
How Long to Cook a Whole Chicken in the Air Fryer?
The size of the chicken will determine the total cooking time in the chart below. Start with the breast-side down and flip after 30 min then air Fry per this chart or until a thermometer inserted into the thickest part of the breast registers 165°F (thighs should reach 175˚F+).
- 3 1/2 lbs: 45-50 minutes total
- 4 lbs: 50-55 minutes total
- 4 1/2 lbs: 55-60 minutes total
- 5 lbs: 60-65 minutes total
- 5 1/2 lbs: 65-70 minutes total
What to Serve with Air Fryer Roast Chicken
It pairs well with so many sides. Here are a few favorites:
- Pasta – Baked Mac and Cheese, Homemade Pasta, Gnocchi
- Potatoes – Baked Potato, Mashed Potatoes, or Roasted Potatoes
- Salads – Greek Salad, Caesar Salad, or Chickpea Salad
- Vegetables – Roasted Cauliflower, or Roasted Carrots
- Bread – Cornbread, Sourdough Bread, or Pita Bread
I hope this Air Fryer Whole Chicken makes dinner easier for you! If you try it, leave a comment and let me know how it turned out.
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Leftover Chicken?
You’ll find storage and reheating tips in the recipe card below. I love using the leftovers anywhere you’d use rotisserie chicken, like in my Chicken Tetrazzini, Cobb Salad, or Avocado Chicken Salad, or tucked into a Chicken Bacon Avocado Sandwich for lunch.
Air Fryer Whole Chicken
Ingredients
Method
- Prep the Chicken – Set the chicken over a baking sheet or platter. Remove the neck and any giblets present inside the chicken cavity and discard them. Thoroughly pat the chicken dry with paper towels — dryness equals crispiness. Rub oil all over the skin. In a small bowl, stir together all of the seasonings. Sprinkle seasonings all over the outside of the chicken.
- Place in Air Fryer basket– If your chicken is larger than 4 lbs, remove the rack from the air fryer basket. Place the chicken breast-side down in the basket – this also keeps the chicken breasts juicier as it self-bastes.
- Cook at 350 °F for 30 minutes, then use tongs and a spatula to flip the chicken breast-side up. Continue cooking 15-35 minutes (*see timing chart below) or until a thermometer reads 165 °F in the thickest part of the breast. Thighs will usually read 175˚F+, which is ideal.
- Rest – Let the chicken rest 5–10 minutes to redistribute juices before carving.
Notes
- 3 1/2 lb chicken: 45-50 min total
- 4 lb chicken: 50-55 min total
- 4 1/2 lb chicken: 55-60 min total
- 5 lb chicken: 60-65 min total
- 5 1/2 lb chicken: 65-70 min total
- To refrigerate – cool the chicken to chill within 2 hours after cooking, then store in an airtight container for 3-4 days.
- To freeze – once cool, remove the bones from the meat and pack the freezer bag or containers for 3-4 months. Keep the carcass for Chicken Stock. Thaw in the fridge overnight.
- To reheat – the meat can be reheated in the air fryer. Brush or spray with oil to prevent drying and air fry at 325˚F until heated through to 165°F.
