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Ultimate Crispy & Juicy Air Fryer Whole Chicken (Rotisserie Style)

A perfectly cooked air fryer whole chicken, sliced open to show juicy white meat and crispy, seasoned skin.
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Learn how to cook a whole chicken in your air fryer for incredibly crispy skin and moist, tender meat. This simple recipe delivers rotisserie-style perfection fast, making it ideal for a weeknight dinner.

Ingredients

Scale
  • 1 whole chicken (about 3-4 lbs)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
  • 1 lemon, halved
  • 4 cloves garlic, smashed

Instructions

  1. Remove the whole chicken from its packaging. Take out any giblets or the neck from the cavity. Pat the entire chicken very dry using paper towels. This step is key for crispy skin.
  2. In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, thyme, and cayenne pepper to create your seasoning rub.
  3. Rub the olive oil all over the exterior of the chicken. Then, generously sprinkle and rub the seasoning mix over the entire surface of the chicken, including under the wings and legs.
  4. Place the halved lemon and smashed garlic cloves inside the chicken cavity.
  5. Preheat your air fryer to 360 degrees Fahrenheit (180 degrees Celsius) for about 5 minutes.
  6. Carefully place the seasoned whole chicken breast-side up into the air fryer basket. Do not overcrowd the basket.
  7. Cook the chicken for 45 minutes at 360 degrees Fahrenheit (180 degrees Celsius).
  8. After 45 minutes, carefully flip the chicken over using tongs. Increase the temperature to 380 degrees Fahrenheit (195 degrees Celsius).
  9. Continue to cook for another 10 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) when measured with a meat thermometer in the thickest part of the thigh, avoiding the bone.
  10. Once cooked, carefully remove the chicken from the air fryer. Let it rest on a cutting board for 10 minutes before carving. This resting time keeps the meat juicy.

Notes

  • For the best results, try to select a chicken that is uniform in size so it cooks evenly.
  • If your air fryer basket is small, you may need to slightly flatten the chicken by pressing down gently on the backbone (spatchcocking is an alternative, but this recipe assumes a whole bird).
  • If the skin browns too quickly before the inside is done, loosely tent the chicken with aluminum foil for the remainder of the cooking time.

Nutrition

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