The best use of your air fryer is making this rotisserie style air fryer whole chicken. The meat is juicy and the skin is extra crispy…you are going to love how easy it is!
I have made several things in my air fryer that I love, but I think this Air Fryer whole chicken is my new favorite. The chicken is perfectly juicy and the skin is extra crispy. My family gives it rave reviews!
I have lots of other air fryer recipes including: Air Fryer Brussels Sprouts, Air Fryer Bacon, Air Fryer Chicken Wings, and Air Fryer Lasagna.
HOW TO MAKE AIR FRYER WHOLE CHICKEN
This recipe is super easy but I have a few tricks that will ensure that your chicken does not dry out before it is cooked all of the way through.
I started with a chicken that was approximately 5 pounds and I use my 5.7 quart air fryer. You can use a smaller chicken but the cooking time would need to be reduced.
I removed all of the stuff from the cavity and seasoned it generously with salt, pepper, garlic powder, paprika, dried basil, dried oregano, and dried thyme.
Now it’s time to put the chicken in the air fryer basket breast side down. After experimenting, I discovered that if I left the legs up then it was hard to get the basket to open and the chicken legs got way over cooked. Breast Side down for the first 50 minutes of cook time keeps everything nice and moist.
I cooked the chicken at 360F for 50 minutes breast side down, then I flipped it and did 10 more minutes. It is important to make sure the internal temperature of the breast is 165F. Continue cooking until the temperature is reached.
I am telling you now, you will not believe how delicious and juicy this chicken is.
VIDEO TUTORIAL FOR AIR FRYER WHOLE CHICKEN
Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box. Read my honest review here.
⭐ Did you make this Air Fryer Whole Chicken Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Air Fryer Whole Chicken - Rotisserie Style
INGREDIENTS
- 1 5 pound Whole chicken, giblets removed
- 2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
- 1 Tablespoon Kosher Salt
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika (I prefer smoked paprika)
- 1/2 teaspoon Dried basil
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Dried thyme
EQUIPMENT
INSTRUCTIONS
- Combine all of the seasonings with the oil to make a paste and spread it all over the chicken.
- Spray the air fryer basket with cooking spray. Place the chicken in the basket breast side down and cook at 360F for 50 minutes. Flip the chicken to breast side up and cook for an additional 10 minutes.
- Check to make sure the breast meat has an internal temperature of 165F. Carve and serve.
Rose says
Do you air fry or bake in air fryer
jenniferbanz says
Air Fry
Rose says
Thank you
Elizabeth Obrien says
How long would you suggest cooking at 400? Mine won’t go down lower than that. Thanks!
jenniferbanz says
I am not sure as I have not tried that temperature.
S Gray says
I have made this recipe many times over and is hands down the best air fryer chicken recipe I’ve tried so far. I have shared it many times with friends and family. The chicken is so tender, juicy, and full of flavor. ❤️
Vi Secrest says
If I am going to use game hens instead of a whole chicken, what temperature and cooking time would you suggest? Would I do the same temp and just shorten the cooking time? My sis made this and RAVED about it so I want to give it a try.
jenniferbanz says
I have a recipe! https://jenniferbanz.com/air-fryer-cornish-hens
Bess says
The top of my chicken was burned at the 50 min mark. Do I need to break the backbone to make sure it lays flatter next time?
jenniferbanz says
Did you start it off breast side down?
Anthony says
The best home made chicken I have had or made. We enjoyed it more than rotisserie, baked or fried. I followed the directions but had to substitute canola oil for the avocado. I followed another tip to rub under the breast skin with the rub mixture. Hands down best chicken recipe I have stumbled across. It will be our houses new go to.
Dennis G Osborne says
WOW! Used you recipe and it was a rave with the family. Chicken gone almost in one night. Soooo good and crispy and not dry either. Thanks a million. Best I’ve had.
Diane Dabbraccio says
OMG…. made this today and it was absolutely delicious and it taste better than the rotisserie chicken. Great dry rub .Will definitely make it again and will pass on this wonderful recipe.
evelyn fullerton says
It was absolutely delicious nice and crispy and juicey and easy !
Love it
Thanks for the recipe !
Jeremy Jones says
Loved your whole chicken air fryer recipe. It was my first time doing a whole chicken. My family absolutely loved the moistness of it.
Carol says
Followed the directions to a T, had to add more time twice for it to get done.
Josie says
You didn’t’ say if you did this on roast ,bake or air fry?
jenniferbanz says
I use air fry as that’s the only setting my air fryer has
Priscilla Thompson says
Trying this today
Angelique says
This recipe is so simple and easy, I use it weekly. Only I massage the ingredients mainly under the skin inside a ziploc bag and refrigerate for at least a few hours before cooking. I finally learned the secret to well seasoned chicken, including the BREASTS?! Thanks for sharing!!
Christi says
Mine was an epic fail. I followed the directions to the T.
Smoke was boiling out of mine. I took it out twice to adjust it.
Was I supposed to take the rack out?
Emma says
Hi, I was wondering what size air fryer you have that fits a chicken?
jenniferbanz says
6 quart
Raquel says
I have a 5.8 quart cosori and it fits a 5 lb chicken.
Jenn says
Absolutely perfect! Juicy chicken and crispy skin!
Judi says
This was delicious! I made as written except for rubbing about a fourth of the oil/seasoning under the skin and made a slight adjustment to time. I fixed a 4.9 pound bird in my 5.8 qt Corsori at 360F, breast side down for 40 minutes then breast side up for 17 minutes. The digital thermometer read 165F, so I removed the chicken and let it rest for ten minutes before carving. I will definitely be using this recipe over and over.
Lou Pope says
When you get the chicken ready for air fryer basket do you just use the bake on your air fryer or do you use the pressure cooker part?
jenniferbanz says
Bake
Romilly Lutes says
New to air fryer. No one tells you what function to put it on just the temperature. Do you assume it is always the fir fry function unless it says differently?
jenniferbanz says
Mine only has 1 function so yes, I would always assume air fryer function
Lorchelle says
I followed the recipe exactly. Its still not done after turning up the temp and extending the time 3x. Im hoping when the time runs out it will be done and taste delicious. But my fresh, not frozen chicken needed a lot more time to cook than the 60 min.
jenniferbanz says
Sounds like an air fryer issue. You’re saying it took your air fryer 3x longer to cook a whole chicken at 400F. A whole chicken should only take an hour to cook through at 400F
Suze says
Thanks for the inspiration! So, this was the very first recipe I tried in my air fryer, which is an Emeril Lagasse 5.3 qt. I literally just took it out of the box, wiped down the inner basket and ran it for 20 minutes at 390F just to clear any ‘new appliance’ smell. Then I used a silicone brush to coat the inner basket with some vegetable oil. I loosened the skin all over and then applied 2/3 of the herb/oil mixture between the skin and the meat and a bit in the cavity, and the rest was applied all over the outside. My chicken was larger than I thought and ended up being 5.8 lbs! But we stuck to the recommended time of 50 minutes breast down at 360F and then once I turned it over, it cooked an additional 12 minutes breast up. Instant read thermometer said the thighs were at 180, breast meat was over 170, so we let it rest for about 10 minutes and then carved it. The meat was very juicy and seemed done, but there were some red areas nearer the breast bone, so the leftover meat will probably be pulled off and thrown into some soup or a chicken pot pie or something else that will be heated through. I feel like overall, it was a success and the browning was beautifully golden and very consistent. Next time we use the air fryer for chicken, I think I will dry brine it in the fridge on a rack for a few hours or overnight to dry out the exterior more, then I will pour boiling water over the skin to shrink it a bit and render out some of the fat, dry and THEN oil and air fry using the recipe here. Pouring boiling water over before cooking is a method that I learned from a Peking duck recipe (although we don’t eat duck.) I have used it before when cooking spatchcocked chicken on a flat rack in the over and it really does seem to get the skin insanely crispy.
CTG says
We brined our chicken overnight, so I cut the salt to 1tsp. It was just right.
Jenna Gerber says
Just tried this for the first time it was SO good!
Dave says
Amazing. First time I’ve done a whole chicken in my AF and it turned out perfectly.
I had chicken at a restaurant six months ago and said it was the best chicken I’d ever had. This was just as good.
Carole Forget says
So delicious, thanks for thé receipe. Thé méat ils juicy and tender, and thé skin is crispy.
mm hodges says
I tried this recipe last evening. It was great, everyone gave it fantastic comments and couldn’t believe it was air-fried. Good job!
Lee Gaudin says
Excellent recipe. The 50 minutes breast side down, 10 minutes more after flipping was perfect for an internal temperature of 165. The taste was great and the skin was crispy.
DEBBIE Bumgarner says
I followed instructions ,as directed. I cooked,breast down for 50 minutes,then turned bird over so breast was up & cooked for 10 minutes more. I had to cook the chicken approximately 25 minutes more,to completely cook the bird. I will try again.
Victoria says
About 10 minutes a pound? I have a 3.38 chicken
Vanessa says
Came out amazing! Husband approved!
LarryC says
Rotisserie version done. I threw and onion and peeled garlic cloves in the cavity. It was AWESOME. Thanks Jen!
Bonnie says
Loved the ease of cooking chicken this way. The outside of the chicken was good but the meat inside lacked flavor. Is there something else I should have done to make the meat more flavorful? Enjoyed the juiceness.
Cast Iron Momma says
I lift the skin and put seasoned butter between the meat and the skin. McCormick roasted garlic and herb is a favorite, or just some salt, pepper, garlic, basil and Parsley mixed with softened butter and rubbed in between. You can also use a good plant based oil if you don’t want to use butter.
Cori says
Next time try separating the skin in the middle of the breasts, legs and thighs and put spices on the actual meat.. I did this and it was delicious
Drandon Campbell says
Bonnie, I inject the breasts and legs with melted butter. Worked like a charm..
MB says
Absolutely, without a doubt, the best chicken I ever made!!!
DEBBIE G says
This is the second time I’ve made this. It is incredibly easy AND delicious!! My husband is still raving. ❣️
Jhonnie says
This was awesome! And easy!
Jenn B says
Amazing recipe! Probably one of my top three favorite air fryer recipes. I do have to cook for about 15 minutes longer, but I contribute that to my air fryer. I recommend this recipe to everyone.
Michelle says
Thanks for the recipe. It was delicious and the family loved it. It took a little longer to cook than the recipe called for. I had to add 18 minutes, but I am new to air frying and didn’t preheat my air fryer. However, no complaints from us, it was worth the extra time. We will be making this again!
Carey says
This recipe was amazing! I had a little over a 6 lb chicken so I just added 5 minutes to the cooking time after I flipped it breast side up. My husband and my kids devoured it. I shared it on my Facebook page because I think everyone should go out and try to make it themselves. Thank you.
Pamela Wright says
Perfect bird! Thank you for your delicious recipe!!!
Joan says
Sounds awesome and easy. Thank you