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Whole Cooked Chicken
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5 from 19 votes

Easy Air Fryer Whole Chicken Recipe

Did you know you can cook a whole chicken in the Air Fryer? Not only is it one of the easiest ways to make a chicken, it comes out with crispy skin and the juiciest chicken.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: Air Fryer, Chicken
Servings: 6 Servings
Calories: 303kcal
Author: Laura Lynch

Equipment

Ingredients

  • 3 pounds chicken
  • 1/4 cup butter or olive oil melted but not hot
  • 1/2 teaspoon paprika
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried sage

Instructions

  • Remove the chicken from the refrigerator 30 minutes before cooking.
  • Preheat the air fryer on 350 degrees F (180 degrees C).
  • Pat the chicken dry. Mix the butter or olive oil and seasonings in a small bowl. Brush the entire chicken with the seasoning paste.
  • Set the chicken, breast side down in the air fryer basket. Cook for 30 minutes. Turn the chicken over and cook for another 20-30 minutes. (50 minutes is typically enough for a 3 lb chicken - cook less if your chicken is smaller and more if bigger). Confirm that the internal temperature of the chicken has risen to 165 degrees F (75 degrees C). If not, continue cooking at 5 minute intervals until done.
  • Allow the chicken to rest for 10 minutes before carving.

Notes

  • Check on the chicken a few times during cooking to make sure the top isn't burning. If it's too close to the heating element, it can get too dark. If it does, cover the top with a piece of tin foil or turn the heat down.
  • Many air fryers don't circulate air perfectly evenly, so halfway through the cooking time, it's a good idea to rotate the chicken. Whether you flip it or simply adjust its position, this ensures that the bird cooks uniformly, giving you consistent results.
  • Not all air fryers cook at the same rate, so yours might need more or less time than mine did. The best way to know when it's done is to check with a meat thermometer to make sure the meat has reached 165 degrees F.
  • Rest the chicken for at least 10 minutes after cooking to let the juices redistribute so they don't flow out when you slice.

Nutrition

Calories: 303kcal | Carbohydrates: 1g | Protein: 20g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 338mg | Potassium: 206mg | Fiber: 1g | Sugar: 1g | Vitamin A: 471IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg