Air Fryer Whole Chicken

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.

What You’ll Like About This Recipe

• Exceptionally crispy skin with minimal effort. The air fryer excels at rendering chicken fat quickly, which is the key to crisp skin. By starting the chicken breast-side down and finishing breast-side up, you encourage even browning and avoid dry breast meat.
• Juicy meat throughout the bird. Butter tucked under the skin melts slowly during cooking, basting the breast meat from the inside. Combined with proper resting time, this keeps both white and dark meat moist without brining.
• Straightforward seasoning that works with everything. Herbes de Provence adds gentle herbal complexity without overpowering the chicken. This neutral flavor profile makes the chicken incredibly versatile for leftovers, from casseroles to soups.
• Faster than oven roasting. Compared to traditional roasting, the air fryer cuts down cooking time significantly while still producing a deeply roasted flavor and texture.
• Perfect foundation for multiple meals. One chicken can become dinner the first night and then transform into sandwiches, salads, pot pies, or stock later in the week.

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

1. Prepare the air fryer basket so the chicken won’t stick and air can circulate freely underneath.
2. Thoroughly dry the chicken, paying special attention to the skin. Dry skin is essential for crisping.
3. Gently loosen the skin over the breast without tearing it, creating space for the butter to melt and baste the meat.
4. Season the chicken evenly, making sure some seasoning reaches under the skin as well as the surface.
5. Start cooking the chicken breast-side down to protect the white meat while the dark meat begins cooking.
6. Turn the chicken partway through so the skin finishes crisping and browning evenly.
7. Let the chicken rest before carving so the juices redistribute and the meat stays moist.

Pro Tips

• Air fryer size – Make sure the chicken doesn’t touch the heating element or crowd the basket, which can lead to uneven cooking.
• Skin prep – The drier the skin before cooking, the crispier the final result. Pat thoroughly and avoid excess moisture.
• Turning safely – Use sturdy tongs or silicone-coated utensils to flip the chicken without tearing the skin.
• Resting time – Resting is not optional. Cutting too soon causes juices to run out, drying the meat.
• Thermometer use – Always check both the thigh and breast to ensure even doneness.

Recipe Variations

• Lemon herb chicken. Add lemon zest to the seasoning and place lemon halves inside the cavity for subtle citrus flavor.
• Garlic butter chicken. Mix softened butter with minced garlic and herbs before tucking it under the skin.
• Spicy roast chicken. Add smoked paprika, cayenne, or chili powder for gentle heat and deeper color.
• Mediterranean style. Use oregano, garlic powder, and a touch of paprika, then finish with a drizzle of olive oil and fresh lemon juice.
• Dry-brined version. Season the chicken with salt a day ahead and refrigerate uncovered for even crispier skin.

Serving Suggestions

• 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

• Refrigerate – Store leftover chicken in airtight containers for up to 4 days. Separate meat from bones if you plan to use it for multiple dishes.
• Freeze – Freeze cooked chicken meat for up to 3 months. Label with the date and portion size for easy use.
• Reheat – Warm gently in the oven or air fryer to maintain moisture. Avoid high heat, which can dry out the meat.