Super Easy Air Fryer Whole Chicken Recipe

Making a whole chicken is one of those meals that makes me feel like I’m totally crushing dinner. And when I do not have time for making it in the oven, this air fryer whole chicken recipe saves the day - it cooks the whole bird in one hour, requires only a few simple ingredients and still gives me super juicy, tender meat with flavorful skin.

I love that when I make my rotisserie-style chicken, I am in full control of the quality of the bird, type of oil, amount of salt, and seasonings. Plus, the chicken turns out tastier, and juicier than any store-bought version. 

It is very affordable and gives us a fill of a special dinner without too much work. I also get more than one meal out of it - we eat juicy chicken with some sides on the first day, and then I use the leftovers for sandwiches, salads, wraps, or quick soups. And I freeze the bones and make homemade broth later.

Did you know you can also boil a whole chicken, which is another way you can stretch one chicken into more meals?

For the full recipe and ingredients quantities, please see the recipe card at the end of this post. While you scroll, you'll find step-by-step photos, helpful tips, serving suggestions, and easy variations to make it your own.

Ingredients

• Whole chicken (giblets removed): choose a smaller 4-4.5 pound chicken or the bird that can fit in your air fryer basket. 
• Oil: you can use olive oil, avocado oil, or ghee butter. If you use regular butter, mix it with oil to prevent the butter from burning.
• Seasonings: I used salt, paprika, garlic powder, onion powder, and black pepper. 
• Fresh herbs: I like to use thyme and rosemary sprigs.

Equipment needed

• Air fryer: It is important to pick the chicken that fits your air fryer. Here are my recommendations:  Small Air Fryers (4-5 quarts): for smaller chicken, up to 3.5 lbs, Medium to Large Air Fryers (5.5-8 quarts): fit a 4 to 5 lb chicken, Extra Large Air Fryers (10+ quarts): for larger chickens, over 5 lbs.
• Instant-read thermometer: the best way to check if the chicken is fully cooked.
• Tongs: to flip, or lift it out hot chicken when it is done. 
• Kitchen twine (optional): if you plan to truss the chicken. 

Brine or marinate for more flavor  (Optional step)

If you have time, I recommend dry brining the bird for up to 12 hours or marinating it for at least 2-5 hours in the fridge.

Dry brine:

• Pat the chicken with paper towels.
• Rub generously with salt(1 teaspoon per pound), including the cavity of the chicken, and leave uncovered in the fridge for up to 12 hours.
• Season with spices, and coat with oil just before cooking.

Marinating: 

• Coat the chicken with olive oil, lemon juice, salt, and spices.
• Let it sit in the fridge for 2–5 hours.
• Pat it dry before cooking it in the air fryer.

Step-by-step instructions 

Prep the chicken. Remove the bird from the packaging, and remove the bag with giblets from the cavity. Pat dry chicken well with paper towels, including the cavity. Drizzle chicken with oil and rub it with your hands. Season the chicken with salt, paprika, pepper, garlic powder, onion powder. Season the cavity as well. Add fresh herbs inside the cavity. Truss the legs (image 1).

Optional: marinate the chicken for a few hours in the fridge.

Cook the chicken. Preheat your air fryer to 360 degrees f  for 5 minutes. Spray the bottom of the basket with oil. Place chicken breast side down in the air fry basket (image 2). 

Note: Do not remove the air fryer tray, unless the chicken does not fit. 

Air fry it for 40 minutes at 360°F. Using silicone tongs. Carefully flip the chicken and rotate it. Air fry for another 15-20 minutes or until the juices run clear and the internal temperature reaches 175°F in the thickest part of the thigh (image 3).

Let the chicken rest for 10-15 minutes. When is it fully cooked, let the chicken rest for 10 minutes so the juices stay in. Remove the chicken from the basket, and place it on a large plate or cutting board. 

Carve the chicken and serve. First, remove the chicken legs and slice off off wings. Separate drumsticks and thighs by cutting at the joint where they connect. Carve the breasts and slice them crosswise. Arrange it on a platter and serve (image 4). 

How long does it take to cook whole chicken in the air fryer?

The cooking time will depend on the size of the bird,  and the type of air fryer. Some air fryers may run slightly cooler than the set temperature. As a general guideline, cook a whole chicken at 360°F for about 13–14 minutes per pound."

• Small chicken (2.5 lbs - 3 lbs): 32–42 minutes (for mid-size air fryers or air fryer ovens, 4+ quarts)
• Medium chicken (3.5 lbs - 4 lbs): 46–55 minutes (mid-size or large air fryers, 5.5+ quarts)
• Large chicken (4.5 lbs - 5lbs) 60–70 minutes (for large capacity air fryers, 20+ quarts or XL models)

Flavor variations

• Citrus: rub the whole bird with the oil mixed with lemon or orange juice, lemon zest, salt, garlic powder, and pepper. Place slice of lemon or orange inside the chicken cavity.
• Smoky BBQ: season the chicken with a mix of smoked paprika, sweet paprika, brown sugar, garlic powder, onion powder, and chili powder. 
• Spicy Cajun: rub the whole chicken with Cajun seasoning or mix of paprika, cayenne, garlic powder, onion powder, and thyme. Marinate it for at least one hour.

Do not discard the bones, make the broth.

I love using every bit of the chicken - gizzards, hearts, and livers are great for frying and sauteing. That large backbone and any other bones are just perfect for making rich and delicious chicken broth.

I never have time to make it on the same day, so I freeze any bones in a bag on the same day I roast and carve the chicken.

Simply place frozen bones (you can also use meat). Add onion, carrot, herbs, garlic, bay leaf, (or any other vegetable scraps), salt, and a few whole peppercorns in a large pot, slow cooker, or instant pot. Fill with water until everything is just covered and cook the broth.

• Stove-top: Bring it to a boil, then reduce to low and simmer partially covered for 4-6 hours.
• Slow cooker: Cook on low for 8-10 hours.
• Instant pot: pressure cook for 90 minutes, then natural release.

Recipe tips

• Pat dry the chicken well with paper towels for crispy skin.
• Use the meat thermometer to ensure the internal temperature reaches the thickest part of the breast 165°F and thigh 175°F (thigh).
• For the best flavor, dry brine the chicken overnight or at least a few hours before cooking.
• Do not forget to season the inside of the cavity. 
• If the skin starts browning too fast, cover the chicken with foil.

Serving suggestions

• Vegetable dishes: mashed potatoes, roasted red potatoes, roasted carrots green beans, air fryer Brussels sprouts. 
• Grains: buckwheat, risotto, barley or steamed rice.
• Add sauces and dips: blue cheese dip (for a rich and creamy addition to your dinner if you use any hot sauce), basil lemon pesto (for Italian-style dinner), mint yogurt sauce (for Mediterranean style dinner).

Leftovers and storage tips

• Refrigerate: store leftover chicken in an airtight container for up to 3-4 days.
• Freezer: shred the chicken and store it in a freezer bag in the freezer for up to 3 months. 
• Reheat: you can reheat cooked chicken in the air fryer, oven, or microwave.
• What to do with leftovers: use the leftovers to make chicken noodle soup, add it to salads, and turn it into casseroles.

More easy air fryer chicken recipes

• Air fryer frozen chicken breast
• Air fryer buffalo chicken wings
• Air fryer honey garlic wings
• Air fryer chicken drumsticks
• Air fryer chicken thighs