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–+ servings
An air fryer whole chicken on a wooden board.
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5 from 10 votes

Air Fryer Whole Chicken

An easy air fryer whole chicken with crispy skin and juicy meat, made with olive oil and simple seasonings. Perfect for a Sunday roast, Christmas dinner or meal prep.
Prep Time5 minutes
Cook Time55 minutes
Resting time10 minutes
Total Time1 hour 10 minutes
Diet: Low Carb
Allergen: No Common Allergens
Servings: 6 servings
Calories: 302kcal
Author: Dannii Martin

Equipment

  • Air Fryer

Ingredients

  • 1 ½ kg of Whole chicken
  • 2 tablespoons of Olive oil
  • 1 teaspoon of Paprika
  • ½ teaspoon of Garlic powder
  • ½ teaspoon of Fine sea salt
  • 1 teaspoon of Ground black pepper
UK Metric Measures - US Customary Measures

Instructions

  • Prepare the chicken: Remove 1 ½ kg of Whole chicken from its packaging and check the cavity for giblets, removing them if necessary. Pat the chicken dry with kitchen paper.
  • Make the seasoning: Add 2 tablespoons of Olive oil, ½ teaspoon of Garlic powder, 1 teaspoon of Paprika, ½ teaspoon of Fine sea salt and 1 teaspoon of Ground black pepper to a small bowl and mix until combined.
  • Coat the chicken: Starting with the chicken breast-side up, rub half the seasoning mixture over the skin.
    Turn the chicken over and rub the remaining mixture over the underside, making sure it is evenly coated.
  • Cook the chicken: Place the whole chicken breast-side down in the air fryer basket. Cook on the Air Fry setting at 180°C (350°F) for 30 minutes.
  • Turn the chicken: Carefully turn the chicken over using sturdy tongs or two suitable utensils. Be careful of the hot basket and juices.
  • Continue air frying: Continue cooking breast-side up at 180°C (350°F) for another 20-25 minutes, or until the thickest parts of the chicken reach an internal temperature of 75°C (167°F).
    If the chicken needs longer, cook for another 5 minutes and check again.
  • Rest the chicken: Transfer the cooked chicken to a chopping board and leave it to rest for 10 minutes before carving and serving.

Notes

  • The chicken must fit comfortably in the air fryer without touching the heating element.
  • Cooking times will vary depending on the size of the chicken and the air fryer.
  • Pat the chicken dry before seasoning for crispier skin.
  • Use a meat thermometer to check the chicken is cooked.
  • If the skin browns too quickly, reduce the temperature slightly.
  • Leave the chicken to rest for 10 minutes before carving.
  • Save the cooked chicken juices to add flavour to gravy.
  • Store leftovers in the fridge for up to 48 hours or freeze in portions for up to 3 months.

Nutrition

Serving: 1portion | Calories: 302kcal | Carbohydrates: 1g | Protein: 22g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 281mg | Potassium: 242mg | Fibre: 0.2g | Sugar: 0.04g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

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