Air Fryer Whole Chicken
Cooking a whole chicken has never been easier with the air fryer. Enjoy a golden, crispy skin and moist, flavorful meat with this hassle-free recipe.
This air fryer whole chicken is a snap to prepare and roast; it comes out golden brown and delicious, perfect for a Sunday dinner or to use for other dishes. The air fryer uses less energy than the larger oven and is easy to clean. The superheated air surrounds the chicken, crisping and browning the skin. Set it for 45 minutes at 360°F, then flip it and continue cooking for 15 to 20 more minutes or until the chicken reaches 165°F.
Because chickens vary in size, it’s essential to check the temperature when it’s done. If the chicken registers under 165, continue cooking it for 5 to 10 minutes longer and check again.
I used a 5.8-quart to cook a 5-pound chicken. I trussed it to keep the drumsticks together and the wings in place, which made it more compact and easy to handle. If this is your first time trussing a chicken, these instructions from Danilo and Diana are excellent.
Why You’ll Love It
Crispy skin, juicy meat. The air fryer gives you golden, crisp skin while keeping the inside tender and moist.
Energy-efficient and easy. Faster and more efficient than the oven, with minimal cleanup and excellent results.
Perfect for meal prep. Use the chicken in casseroles, sandwiches, soups, and salads throughout the week.
Great any time of year. No need to heat the oven — perfect for summer dinners, holiday prep, or quick weeknight meals.
Ingredient Notes
- Whole chicken: A 4½ to 5½ pound chicken fits well in a 5.8-quart air fryer. Trussing helps it cook evenly and retain its shape.
- Butter: Adds moisture and flavor under the skin — use cold, diced pieces for easy placement.
- Herbes de Provence: This blend of dried herbs (like thyme, rosemary, and marjoram) adds classic roast chicken flavor.
- Seasonings: Garlic powder, onion powder, salt, and pepper give the skin a savory boost and complement the herbs.
- Oil spray: Use avocado or olive oil spray to prevent sticking and help browning.
Steps to Make Air Fryer Whole Chicken
- Pat the chicken dry with paper towels and gently loosen the skin over the breasts. Tuck cold butter under the skin and season the bird all over with herbs, garlic powder, onion powder, salt, and pepper.
- Lightly oil the air fryer basket and place the chicken breast-side down. Air fry at 360°F for 40 minutes, then carefully flip and continue cooking for another 20 to 30 minutes, or until the thickest part of the thigh and breast reaches 165°F.
- Let the chicken rest for 10 to 15 minutes before slicing to allow the juices to redistribute. Serve with your favorite sides or reserve for other meals.
Tips
- Do turn the wings under and truss the chicken. This ensures even cooking.
- Check it occasionally to make sure it isn’t over-browning. It could burn if the skin is too close to the heating element. Tent the chicken with foil after 30 to 35 minutes if necessary.
- Use a reliable instant-read thermometer to check the internal temperature. Check the inner thigh and the thickest part of the breast.
- Let the chicken rest for 15 minutes. This allows the juices to redistribute and keep the meat moist.
- Clean the air fryer tray and basket thoroughly. When the air fryer is entirely cooled and unplugged, turn it upside down or on its side and gently clean the heating coil with a damp sponge or cloth.
How To Serve a Whole Chicken
- Main Dish: Serve the chicken as a main dish with mashed or roasted potatoes and your family’s favorite vegetable sides.
- Casseroles: Use the chopped or sliced meat in casseroles, such as this chicken cordon bleu casserole, a chicken and dressing casserole, or pasta casserole with chicken and Swiss cheese.
- Sandwiches: Make chicken sandwiches or these tasty chicken and bacon sliders with your air fryer whole chicken.
- Salad: Add the chicken to a Caesar salad or make a chicken salad to enjoy on lettuce leaves or in sandwiches. This chicken and pasta salad is loaded with flavor!
- Soup: Add cooked chicken to a rich chowder or this classic chicken and rice soup.
How to Store and Reheat
Refrigerate: Store leftover chicken in an airtight container within 2 hours. Use or freeze within 3 to 4 days.
Freeze: Place the cooked and cooled chicken in a freezer-safe container or bag. Label and freeze for up to 3 months. Thaw in the refrigerator overnight before using.
To Reheat: Warm individual portions in the microwave or reheat larger amounts in a 325°F oven until hot throughout. For crispy skin, reheat in the air fryer for a few minutes.
Air Fryer Whole Chicken
Ingredients
- 1 whole chicken, about 5 pounds, trussed
- 1 tablespoon butter, cold, diced
- 1 teaspoon herbes de Provence
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Gather Ingredients: Measure and have all ingredients handy.
- Prep the Basket: Lightly oil the basket or spritz it with avocado or olive oil spray.
- Prep the Chicken: Pat the chicken with paper towels to dry. Loosen the skin over the chicken breasts with a wooden spoon or another blunt utensil handle and tuck the butter pieces under it. Sprinkle with the seasonings. Place the chicken in the basket, breast-side down.
- Air-Fry the Chicken: Cook at 360 F for 40 minutes. Carefully turn the chicken over and continue cooking for 20 to 30 more minutes or until it reaches 165 F in the inner thigh and thickest part of the breast. If it isn't quite there, continue cooking for 5 to 10 minutes and check again.
- Rest and Serve: Remove the chicken to a platter, tent with foil, and let it rest for 10 minutes before slicing. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
