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–+ servings
Air fryer whole chicken with herbs and lemon.
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5 from 6 votes

Easy Air Fryer Whole Chicken

An easy air fryer whole chicken recipe which produces succulent juicy meat and crispy skin in under one hour!
Course Main Course
Cuisine British
Prep Time 3 minutes
Cook Time 1 hour
Total Time 1 hour 3 minutes
Servings 6
Calories 280kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 1.5 kg Whole Chicken
  • 1 tablespoon Olive Oil
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Sea Salt

Instructions

  • Preheat the air fryer to 180℃ (350℉).
  • Mix the olive oil, smoked paprika, garlic powder, and sea salt together in small bowl. Use a pastry brush to paste it onto the chicken. Do the breast side first, then place it in the air fryer breast side down and brush the rest of the rub over the bottom of the bird.
    1 tablespoon Olive Oil, 1 teaspoon Smoked Paprika, ½ teaspoon Garlic Powder, ½ teaspoon Sea Salt, 1.5 kg Whole Chicken
  • Air fry for 30 minutes then flip over (using two forks or tongs) and cook for a further 20-25 minutes. Use a meat thermometer to check the internal temperature has reached 75°C (165°F).
  • Rest for 20 minutes before carving.

Notes

Top Tips:
  • Make sure your chicken is dry before applying the rub. Use paper towels to mop up any moisture but in the UK there is no need to wash the chicken before cooking it.
  • Place the chicken, breast side down in the air fryer to start with. This will help the juices keep the drier breast part of the chicken juicier as it cooks.
  • Let the chicken rest for 20 minutes before carving, to allow the juices to run back into the meat. I cover it in a layer of foil to keep as much heat in as possible.
 
Variations:
  • Use Cajun or Italian seasoning for the rub. Onion Powder is also good!
  • If you don't mind the calories, rub the chicken with garlic butter before air frying!
  • Like things hot? Add a teaspoon of chilli powder to the rub.
  • Swap the olive oil for avocado oil.
  • Garnish with freshly chopped parsley for a nice colour contrast.
 
Storage:
Store - The cooked meat can be stored in an airtight container in the fridge for up to 3 days.
Freeze - Place the cooked chicken in freezer bags and freeze for up to 3 months. Defrost fully in the fridge before using.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 280kcal | Carbohydrates: 1g | Protein: 22g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 278mg | Potassium: 237mg | Fiber: 1g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
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