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one small intact whole roasted chicken with unevenly golden crisp skin and its legs and tucked wings attached on an ordinary platter, with no stuffing, garnish or side dishes
Melissa Hart

Air Fryer Whole Chicken

A small whole chicken fits an air fryer more reliably than a large roasting bird, and the open space above it matters as much as the basket width. Pat the skin thoroughly dry. Start breast-side down so the back cooks first, then turn carefully for a browned breast and crisp skin at the finish. Check more than one spot with the thermometer, especially the deep thigh, and rest the bird uncovered so the skin stays as crisp as it can.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 whole chicken about 3 lbs, giblets removed
  • 1 tbsp olive oil
  • 1 tsp fine salt
  • 1 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper

Method
 

  1. Confirm the chicken fits an 8-quart or larger air fryer with at least 1 inch of clearance from the heating element. Pat it dry inside and out without rinsing. Preheat to 360°F for 3 minutes.
  2. Rub oil, salt, paprika, garlic powder, thyme and pepper over the bird, including the back and folds near the legs. Tuck the wing tips underneath the shoulders.
  3. Place breast-side down and air fry for 30 minutes. Turn carefully with sturdy tongs and a wide spatula so it sits breast-side up.
  4. Cook for 25 to 35 minutes more until the thickest breast and innermost thigh each reach at least 165°F, checking without touching bone. Cover a dark patch loosely with a small secured piece of foil only if needed.
  5. Rest uncovered for 10 minutes before carving into 4 portions.