This Air Fryer Whole Chicken is juicy on the inside, crispy on the outside, and only takes about 1 hour to cook! It’s perfect for busy weeknights or when you want a healthier, fuss-free roast chicken dinner without turning on the oven.
This recipe is much healthier than store-bought rotisserie chicken. You control the oil, the salt, and there are no preservatives—just real, wholesome food for your family.
Ingredients
- Whole chicken – Choose a small bird (3–4 pounds) so it fits easily in the air fryer. Pat it very dry for the crispiest skin.
- Your favorite seasonings!
- Dried rosemary – For an herby finish that pairs beautifully with the chicken.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Cook a Whole Chicken in an Air Fryer
- Preheat your air fryer: Set it to 375°F and let it heat for about 5 minutes. (My favorite air fryer).
- Prep the chicken: Rinse the whole chicken under cold water and pat it dry with paper towels—make sure it’s very dry for crispy skin.
- Make the rub: In a small bowl, mix the rosemary, salt, pepper, garlic powder, onion powder, smoked paprika, and avocado oil.
- Season the chicken: Rub the mixture all over the chicken, making sure to coat all sides evenly.
- Place in the air fryer: Gently place the chicken in the basket, breast side down.
- Cook: Air fry for 30–35 minutes, then carefully flip the chicken breast side up.
- Continue cooking: Air fry another 30–40 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest: Let the chicken sit for 10 minutes before carving—this keeps it extra juicy.
- Serve: Slice and enjoy with your favorite sides.
A meat thermometer is your best friend. Trust me, once I started using one, I stopped guessing. You’ll want the thickest part of the thigh to hit 165°F.
Tips
- Always pat the chicken very dry before seasoning—this is key for crispy, golden skin. I use a few layers of paper towels and really take my time with this step.
- Use a small whole chicken, about 3–4 pounds. Anything bigger might not fit properly in the air fryer basket (especially with smaller models). I’ve found this size works best for cooking evenly too.
- Don’t skip flipping the chicken halfway through cooking. It helps the skin crisp up evenly on all sides, and the breast won’t dry out.
- No trussing required! I never bother tying the legs, and it still cooks perfectly every time.
- Skip stuffing the cavity—air needs to circulate around the whole bird. You can tuck in lemon wedges or fresh herbs under the skin instead if you want to add flavor.
- Let it rest after cooking. I know it’s hard not to dive in right away, but those extra 10 minutes make the meat way juicier.
- Try a quick marinade beforehand if you want even more flavor. Sometimes I do a mix of lemon juice, garlic, and olive oil a few hours before cooking—it soaks in beautifully.
- No need to thaw in the air fryer—always defrost your chicken first. A frozen bird just won’t cook evenly, and it’s not food-safe.
- Don’t be afraid to switch up the seasoning! I sometimes swap in Italian herbs, cajun seasoning, or even a splash of soy sauce and garlic powder for a different twist.
What to Serve With Air Fryer Whole Chicken
This is such a versatile dish! Here are some of my favorite ways to serve it:
- Garlic Mashed Potatoes
- Homemade Fries
- Greek Chickpea Salad
- Fried Rice
- Air Fryer Broccoli
- Creamy Brussels Sprouts
Freezing And Storing Instructions
- To Store. Let the chicken cool, then store it in an airtight container in the fridge for up to 4 days.
- To Freeze. Carve the meat and freeze in portions in freezer bags for up to 3 months.
- To Reheat. Reheat slices in the air fryer at 350°F for 3–5 minutes or microwave with a splash of broth to keep it moist.
More Air Fryer Recipes
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Recipe Card
Air Fryer Whole Chicken
Juicy, crispy Air Fryer Whole Chicken is a healthier dinner made with simple seasonings and no oven. Ready in 75 minutes—perfect for busy weeknights!
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 1 small whole chicken, 3-4 pounds
- 2 teaspoon dried rosemary
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil, or avocado oil
INSTRUCTIONS
- Preheat your air fryer: Set it to 375°F and let it heat for about 5 minutes.
- Prep the chicken: Rinse the whole chicken under cold water and pat it dry with paper towels—make sure it’s very dry for crispy skin.1 small whole chicken
- Make the rub: In a small bowl, mix the rosemary, salt, pepper, garlic powder, onion powder, smoked paprika, and olive oil.2 teaspoon dried rosemary, 1 ½ teaspoons salt, 1 teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon smoked paprika, 2 tablespoons olive oil
- Season the chicken: Rub the mixture all over the chicken, making sure to coat all sides evenly.
- Place in the air fryer: Gently place the chicken in the basket, breast side down.
- Cook: Air fry for 30–35 minutes, then carefully flip the chicken breast side up.
- Continue cooking: Air fry another 30–40 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest: Let the chicken sit for 10 minutes before carving—this keeps it extra juicy.
- Serve: Slice and enjoy with your favorite sides.
- If you loved this recipe, please leave a 5-star rating and review below!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 473kcalCarbohydrates: 3gProtein: 36gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 143mgSodium: 1011mgPotassium: 386mgFiber: 0.4gSugar: 0.1gVitamin A: 517IUVitamin C: 3mgCalcium: 27mgIron: 2mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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