The Best Air Fryer Whole Chicken

5 from 9 votes
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This air fryer whole chicken is well-seasoned, tender, and juicy. Plus, it is super simple to make and cooks in about an hour, giving you perfect results every time!

Whole chicken cooked in Air Fryer

This recipe is prepared with just a handful of simple ingredients. Plus, the hassle-free recipe delivers beautifully roasted low-carb meat. Get ready for a main course that promises to steal the show at any meal! Plus, you can meal prep this air-fried whole chicken or use any leftovers to use in various recipes throughout the week.

Ingredients

Ingredients for air fried whole chicken
  • Chicken: Choose the size of the chicken based on your air fryer basket size. I like to use a 3-5 lb chicken for a 6qt air fryer.
  • Olive oil: To help the seasonings adhere to the meat and make for crispier chicken skin. Melted butter or other neutral oil would also work.
  • Vegetables: Onion, garlic, celery, and carrot.
  • Fresh Rosemary
  • Seasoning blend: Onion powder, garlic powder, dried oregano, paprika (regular or smoked), lemon zest or dried lemon powder, salt and black pepper.

Cooking instructions

If needed, preheat the air fryer to 350ºF/180ºC.

Prepare the veg and chicken: First, prepare the vegetables by cleaning and peeling the carrots, garlic, and onion. Also rinse the celery, trimming the ends if needed. I like to stuff the chicken with the whole veggies, but you can chop them into smaller pieces if preferred.

Remove the giblets first, if the chicken has them. Then, pat the chicken dry with a paper towel, and stuff the cavity with the vegetables and rosemary. Next, in a small bowl, mix the oil with all the spices. Then rub the seasoning all over the chicken. You can also lift the skin on top and rub it underneath it to spread even more flavor.

Whole chocken stuffed with vegetables and rubbed with spices

Air fry the chicken: First, spray or brush oil/cooking spray in your air fryer basket, then place the chicken breast side down. Cook for 45-50 minutes at 350ºF/180ºC, flip the chicken, and cook for a further 15-17 minutes, or until the internal temperature of the air fryer whole chicken is 165ºF/74ºC or, if pierced with a fork or knife, the juices run clear. For super crispy skin, flip the chicken sooner (after 35-40 minutes of cooking).

Finally, remove the rotisserie chicken from the air fryer and allow it to rest for 10 minutes before slicing. This allows the juices to settle for super juicy chicken. Check my post Whole Roasted Chicken to how to carve a chicken.

Whole chicken roasted in the air fryer

How to serve

There are plenty of ways to serve air fryer roasted chicken, either as a roast dinner or added to other dishes.

You can use the leftovers reheated or shred/chop the meat to add to salads (like chicken Caesar salad), wraps, sandwiches, pasta dishes, soups, and more!

Roasted chicken sliced into pieces

How to store

  • In the fridge: After cooking, cool the air fryer whole chicken first. Wrap it well and place it in a dish with a lip (in case of any liquid seepage). Store it in the refrigerator for 3-4 days. Sliced/shredded chicken can be stored in an airtight container.
  • In the freezer: I prefer to remove the chicken from the carcass when freezing it. Slice or shred it and place it in a freezer bag to store in the freezer for up to 3 months. Save the carcass to make delicious homemade chicken broth.
  • To reheat: Place in the air fryer and cook at 360ºF/180ºC for about 5-8 minutes or until it’s warmed through. Alternatively, you can reheat it in a microwave, but be careful not to overcook it, or it will dry out.

More air fryer chicken recipes

If you try this easy air fryer whole chicken recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

The Best Air Fryer Whole Chicken

5 from 9 votes
By: Samira
This air fryer whole chicken is well-seasoned, tender, and juicy. Plus, it is super simple to make, and cooks in about an hour, giving you perfect results every time!
Prep Time: 5 minutes
Cook Time: 1 hour 2 minutes
Total Time: 1 hour 7 minutes
Servings: 6

Equipment

Ingredients 
 

  • 3.52 lb whole chicken Increase/decrease the size based on your air fryer
  • 2 Tbsp olive oil or butter or other neutral cooking oil
  • 2.65 oz carrots 2 small
  • 2.3 oz celery 1 stick
  • 1.2 oz onion 1 small
  • 0.35 oz garlic 2 cloves
  • 0.15 oz rosemary few sprigs

Seasoning

  • 1 Tbsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried lemon or lemon zest, optional

Instructions 

  • If needed, preheat the air fryer to 350ºF/180ºC.
  • Prepare the vegetables by cleaning and peeling the carrots, garlic, and onion. Also rinse the celery, trimming the ends if needed. Chop the veggies if you want, I like to keep them whole.
    If needed, remove the giblets from the chicken.
  • Pat the chicken dry with kitchen paper. Stuff the cavity with the vegetables and rosemary.
  • In a small bowl, combine all the spices and oil. Then rub the seasoning all over the chicken.
    You can also lift the skin on top and rub it underneath it to spread even more flavor.
  • Spray or brush oil/cooking spray in your air fryer basket. Place the chicken breast side down.
  • Cook for 45-50 minutes at 350ºF/180ºC, flip the chicken, and cook for a further 15-17 minutes, or until the internal temperature of the chicken is 165ºF/74ºC or, if pierced with a fork or knife, the juices run clear..
    For super crispy skin, flip the chicken sooner (after 35-40 minutes of cooking).
  • Remove the chicken from the air fryer and allow it to rest for 10 minutes before slicing. This allows the juices to settle for super juicy chicken.

Storage Instructions

  • Fridge:Cool the chicken first, ideally within two hours, and wrap well and place it in a dish with a lip (in case of any liquid seepage), then store it in the refrigerator for 3-4 days. Sliced/shredded chicken can be stored in an airtight container.
    Freezer: Remove the chicken from the carcass when freezing it. You can either slice or shred it and place it in a freezer bag to store in the freezer for up to 3 months.
    Reheat: Place the leftover chicken in the air fryer and cook at 360ºF/180ºC for about 5-8 minutes or until it's warmed through. Or you can reheat it in a microwave, but be careful not to overcook it, or it will dry out.

Notes

  • Choose a chicken that fits your air fryer: A 6-quart basket should hold a medium-sized bird of around 3-5lb. You may need to break the backbone to fit if it’s too tall.
  • Cook breast down first: This way, the juices help to keep the drier (white meat) parts of the chicken from drying out as it cooks.
  • The cooking time varies: Based on the size of the chicken and your air fryer model. The best way to ensure the air fryer whole chicken is properly cooked is with a meat thermometer/instant-read thermometer (checking for an internal temperature that reaches 165ºF/74ºC).
  • Save the drippings: You can use them to make delicious chicken gravy in just 10 minutes. Alternatively, pour them over veggies.
  • Customize the spices and herbs: Use any of your favorite herbs and/or spices for chicken, like Italian seasoning, chicken seasoning, Cajun seasoning, etc.
Check the blog post for serving suggestions!
Course: Main
Cuisine: American, Global
Freezer friendly: 3 Months
Shelf life: 3-4 Days

Nutrition

Calories: 335kcal, Carbohydrates: 4g, Protein: 24g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 96mg, Sodium: 1288mg, Potassium: 356mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2513IU, Vitamin C: 5mg, Calcium: 44mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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