Zesty, golden, and perfectly crispy—air fryer whole chicken is the ultimate weeknight dinner hero! Whether you’re craving classic comfort food or something with a flavorful twist, these 18 recipes deliver juicy, tender meat with that irresistible crunch we all love. Get ready to transform your dinner routine and discover your new favorite way to cook chicken. Let’s dive into these delicious creations!
Air Fryer Lemon Garlic Whole Chicken
Perfect for when you want something impressive but don’t have all day – this air fryer lemon garlic chicken comes out juicy, crispy, and packed with flavor. You’ll love how the lemon brightens everything up while the garlic gives it that cozy, savory depth. It’s seriously one of those set-it-and-forget-it meals that makes you look like a kitchen pro.
Ingredients
- One whole chicken, about 4 pounds
- A good glug of olive oil, about 2 tablespoons
- The juice from 1 large lemon
- 4 cloves of garlic, minced
- A generous sprinkle of salt, about 1 tablespoon
- A couple of good cracks of black pepper, roughly 1 teaspoon
- 1 teaspoon of dried oregano
- That same lemon, cut into wedges for stuffing
Instructions
- Pat your chicken completely dry with paper towels – this is key for getting that crispy skin later.
- In a small bowl, mix together the olive oil, lemon juice, minced garlic, salt, pepper, and oregano until well combined.
- Rub this mixture all over the chicken, making sure to get under the skin and inside the cavity too.
- Stuff the lemon wedges into the chicken cavity – they’ll steam from the inside and infuse amazing flavor.
- Truss the chicken by tying the legs together with kitchen twine so it cooks evenly.
- Place the chicken breast-side down in your air fryer basket – starting this way helps the dark meat cook through properly.
- Air fry at 360°F for 30 minutes, then carefully flip it breast-side up using tongs.
- Continue cooking at 360°F for another 20-25 minutes until the internal temperature reaches 165°F in the thickest part of the thigh.
- Let the chicken rest for 10 minutes before carving – this allows the juices to redistribute throughout the meat.
Voilà! You’ve got golden, crackly skin giving way to incredibly moist meat that’s fragrant with lemon and garlic. The dark meat practically falls off the bone while the breast stays surprisingly juicy. Try shredding the leftovers into tacos or tossing with pasta for an easy next-day meal that might be even better than the first serving.
Spicy Cajun Air Fryer Whole Chicken
Let’s be real—who doesn’t love a juicy, flavorful chicken with crispy skin and minimal cleanup? This spicy Cajun air fryer whole chicken delivers exactly that, with a kick of heat and tons of savory flavor. You’ll have a showstopper meal ready in no time, and your kitchen will smell incredible.
Ingredients
- One whole chicken, about 4 to 5 pounds
- A good glug of olive oil, about 2 tablespoons
- A couple of tablespoons of your favorite Cajun seasoning
- A teaspoon of garlic powder
- A teaspoon of smoked paprika
- A pinch of salt
- A splash of lemon juice, about 1 tablespoon
Instructions
- Pat the whole chicken completely dry with paper towels—this helps the skin get extra crispy.
- In a small bowl, mix together the olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and lemon juice until well combined.
- Rub the seasoning mixture all over the chicken, making sure to get under the skin and inside the cavity for maximum flavor.
- Truss the chicken by tying the legs together with kitchen twine—this helps it cook evenly.
- Preheat your air fryer to 375°F for about 3 minutes.
- Place the chicken breast-side down in the air fryer basket.
- Air fry at 375°F for 30 minutes.
- Carefully flip the chicken so it’s breast-side up. Tip: Use tongs and a spatula for support to avoid tearing the skin.
- Continue air frying at 375°F for another 20 to 25 minutes.
- Check for doneness—the internal temperature should reach 165°F in the thickest part of the thigh, and the juices should run clear.
- Let the chicken rest for 10 minutes before carving. Tip: Resting allows the juices to redistribute, keeping the meat moist.
And that’s it! The skin comes out crackling-crisp, while the meat stays incredibly juicy with a bold, spicy kick from the Cajun seasoning. Serve it sliced over a bed of creamy grits, or shred the leftovers for killer tacos the next day.
Honey Mustard Glazed Air Fryer Whole Chicken
Zesty and golden, this honey mustard glazed air fryer whole chicken is about to become your new weeknight hero. You get that crispy-skinned, juicy perfection without heating up your whole kitchen, and the sweet-savory glaze caramelizes beautifully in the hot air circulation.
Ingredients
- One whole chicken, around 4 pounds
- A good glug of olive oil, about 2 tablespoons
- A couple of tablespoons of Dijon mustard
- A generous 1/4 cup of honey
- A big pinch of kosher salt
- A few good cracks of black pepper
- A teaspoon of garlic powder
- A teaspoon of smoked paprika
Instructions
- Pat your whole chicken completely dry inside and out with paper towels—this is the secret to extra crispy skin.
- In a small bowl, whisk together the olive oil, Dijon mustard, honey, kosher salt, black pepper, garlic powder, and smoked paprika until you have a smooth glaze.
- Brush or rub about two-thirds of this honey mustard glaze evenly all over the outside of the chicken, making sure to get into all the nooks and crannies.
- Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body; this helps it cook evenly.
- Preheat your air fryer to 360°F for about 3 minutes.
- Place the chicken breast-side up in the air fryer basket, making sure it’s not touching the sides.
- Air fry at 360°F for 40 minutes.
- Carefully open the air fryer and brush the remaining one-third of the glaze all over the chicken.
- Increase the air fryer temperature to 400°F and cook for another 15-20 minutes, until the skin is deep golden brown and crispy.
- Check for doneness by inserting a meat thermometer into the thickest part of the thigh—it should read 165°F, and the juices should run clear.
- Let the chicken rest on a cutting board for at least 10 minutes before carving; this keeps all those precious juices inside.
Heavenly crisp skin gives way to incredibly moist, tender meat with that perfect sweet-tangy glaze. Shred the leftovers for amazing sandwiches the next day, or serve it whole on a platter surrounded by roasted potatoes that catch all the delicious drippings.
Air Fryer Herb-Roasted Whole Chicken
Let’s be real—roasting a whole chicken can feel intimidating, but your air fryer makes it surprisingly simple and incredibly juicy. This herb-roasted version gives you that golden, crispy skin and tender meat with minimal effort. You’ll wonder why you ever bothered with the oven!
Ingredients
– One whole chicken (about 4–5 pounds)
– A couple of tablespoons of olive oil
– A good sprinkle of salt (about 1 tablespoon)
– A generous teaspoon of black pepper
– A tablespoon of dried rosemary
– A tablespoon of dried thyme
– A couple of cloves of garlic, minced
– A splash of lemon juice (from half a lemon)
Instructions
1. Pat the chicken completely dry inside and out with paper towels—this helps the skin get extra crispy.
2. Rub the olive oil all over the chicken, making sure to coat every part evenly.
3. Sprinkle the salt, black pepper, dried rosemary, dried thyme, and minced garlic over the chicken, rubbing them into the skin and cavity.
4. Drizzle the lemon juice over the chicken, focusing on the breast and legs.
5. Truss the chicken by tying the legs together with kitchen twine—this helps it cook evenly.
6. Preheat your air fryer to 375°F for 3 minutes.
7. Place the chicken breast-side down in the air fryer basket.
8. Air fry at 375°F for 30 minutes.
9. Carefully flip the chicken so it’s breast-side up using tongs—be gentle to avoid tearing the skin.
10. Air fry for another 20–25 minutes at 375°F, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
11. Let the chicken rest on a cutting board for 10 minutes before carving—this keeps the juices locked in.
Really, that crispy, herby skin and juicy meat are a game-changer. Serve it sliced over a bed of greens for a light dinner, or shred the leftovers into tacos the next day—it’s so versatile!
Garlic Butter Air Fryer Whole Chicken
Wow, you won’t believe how easy it is to get that perfect crispy-skinned, juicy chicken right from your air fryer. This garlic butter whole chicken comes together with minimal effort but delivers maximum flavor that’ll have everyone asking for seconds.
Ingredients
– One whole chicken (about 4-5 pounds)
– A good glug of olive oil (about 2 tablespoons)
– A generous sprinkle of kosher salt (roughly 1 tablespoon)
– A few good cracks of black pepper (about 1 teaspoon)
– A whole stick of butter (½ cup), softened
– A big handful of fresh garlic (about 6 cloves), minced
– A couple of fresh lemon wedges
– A small bunch of fresh rosemary
Instructions
1. Pat your whole chicken completely dry with paper towels inside and out.
2. Rub the olive oil all over the chicken skin until it’s evenly coated.
3. Season the chicken generously with kosher salt and black pepper, making sure to get into all the crevices.
4. Mix the softened butter and minced garlic together in a small bowl until well combined.
5. Carefully loosen the skin over the chicken breast and thighs by sliding your fingers underneath.
6. Spread about half of the garlic butter mixture under the loosened skin, distributing it evenly.
7. Rub the remaining garlic butter mixture all over the outside of the chicken.
8. Stuff the cavity of the chicken with the lemon wedges and fresh rosemary sprigs.
9. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under.
10. Preheat your air fryer to 360°F for 5 minutes.
11. Place the chicken breast-side up in the air fryer basket, making sure it’s not touching the sides.
12. Air fry at 360°F for 45 minutes, then flip the chicken over breast-side down.
13. Continue cooking for another 15-20 minutes at 360°F until the skin is golden brown and crispy.
14. Check for doneness by inserting a meat thermometer into the thickest part of the thigh – it should read 165°F.
15. Let the chicken rest on a cutting board for 10 minutes before carving.
Seriously, that garlic butter creates the most incredible crispy skin while keeping the meat incredibly moist and flavorful. The lemon and rosemary add such a fresh, aromatic quality that makes this chicken feel fancy without any of the fuss. Try serving it with the pan juices drizzled over mashed potatoes or shred the leftovers for amazing chicken salad sandwiches tomorrow.
Air Fryer BBQ Whole Chicken
Just imagine walking into your kitchen and smelling that incredible BBQ aroma without ever lighting the grill. Juicy, perfectly cooked chicken with that signature smoky-sweet crust is totally achievable right in your air fryer. You’re about to make the easiest, most impressive whole chicken dinner of your life.
Ingredients
– One whole chicken (about 4-5 pounds)
– A good glug of olive oil (about 2 tablespoons)
– A generous sprinkle of kosher salt (about 1 tablespoon)
– A couple good cracks of black pepper (about 1 teaspoon)
– A big spoonful of smoked paprika (about 2 teaspoons)
– A dash of garlic powder (about 1 teaspoon)
– A healthy pour of your favorite BBQ sauce (about ½ cup)
Instructions
1. Pat your whole chicken completely dry with paper towels, inside and out.
2. Drizzle the olive oil all over the chicken and rub it into every surface.
3. Mix the salt, pepper, smoked paprika, and garlic powder in a small bowl.
4. Sprinkle the seasoning blend evenly over the entire chicken, including inside the cavity.
5. Truss the chicken by tying the legs together with kitchen twine—this helps it cook evenly.
6. Place the chicken breast-side down in your air fryer basket.
7. Air fry at 360°F for 30 minutes.
8. Carefully flip the chicken over using tongs so it’s breast-side up.
9. Brush half of the BBQ sauce all over the top and sides of the chicken.
10. Air fry at 360°F for another 20 minutes.
11. Brush the remaining BBQ sauce over the chicken.
12. Increase the temperature to 400°F and air fry for 5-7 minutes until the sauce is sticky and caramelized.
13. Check that the internal temperature reaches 165°F in the thickest part of the thigh.
14. Let the chicken rest on a cutting board for 10 minutes before carving.
Perfectly cooked every time, this chicken comes out with crispy, sticky skin and incredibly moist meat that practically falls off the bone. Pull it apart for epic BBQ chicken sandwiches, or serve it whole for a seriously impressive dinner centerpiece that’ll have everyone asking for seconds.
Rosemary and Thyme Air Fryer Whole Chicken
Let’s be real—getting a perfectly crispy, juicy whole chicken on the table without heating up the whole kitchen is a game changer. This rosemary and thyme air fryer version is seriously easy and packed with flavor.
Ingredients
- One whole chicken (about 4 to 5 pounds)
- A good glug of olive oil
- A couple of tablespoons of fresh rosemary, chopped
- A couple of tablespoons of fresh thyme leaves
- Two teaspoons of garlic powder
- One teaspoon of onion powder
- One teaspoon of paprika
- Half a lemon
- A generous sprinkle of salt and black pepper
Instructions
- Pat the whole chicken completely dry with paper towels—this helps the skin get extra crispy.
- Rub the chicken all over with a good glug of olive oil.
- Sprinkle the salt, black pepper, garlic powder, onion powder, and paprika evenly over the entire chicken, inside and out.
- Stuff the cavity with the fresh rosemary, thyme, and the half lemon.
- Truss the chicken legs together with kitchen twine to help it cook evenly.
- Preheat your air fryer to 360°F for about 3 minutes.
- Place the chicken breast-side down in the air fryer basket.
- Air fry at 360°F for 30 minutes.
- Carefully flip the chicken breast-side up using tongs.
- Increase the air fryer temperature to 380°F.
- Cook for another 20 to 25 minutes, until the skin is golden brown and crispy.
- Check that the internal temperature of the thickest part of the thigh reads 165°F on a meat thermometer.
- Let the chicken rest on a cutting board for 10 minutes before carving—this keeps the juices locked in.
Carving into this chicken reveals super tender, herb-infused meat with skin that shatters with every bite. The lemon and thyme brighten everything up, making it a standout main for weeknights or a simple Sunday dinner. Try shredding the leftovers into tacos or tossing with pasta for a next-level meal.
Air Fryer Whole Chicken with Crispy Skin
Sometimes you just need a perfectly roasted chicken without heating up the whole kitchen. Seriously, your air fryer can deliver that golden, crispy-skinned bird you crave, and it’s way easier than you might think.
Ingredients
- One whole chicken, around 4 to 5 pounds
- A couple of tablespoons of olive oil
- A good sprinkle of kosher salt
- A few generous grinds of black pepper
- A teaspoon of garlic powder
- A teaspoon of paprika
Instructions
- Pat your whole chicken completely dry inside and out using paper towels—this is the secret to super crispy skin.
- Drizzle the olive oil all over the chicken and rub it evenly into the skin.
- Sprinkle the kosher salt, black pepper, garlic powder, and paprika generously over the entire exterior and inside the cavity.
- Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body to help it cook evenly.
- Preheat your air fryer to 360°F for about 3 minutes.
- Place the chicken breast-side down in the air fryer basket.
- Air fry at 360°F for 30 minutes.
- Carefully flip the chicken over so it’s breast-side up using tongs or two spatulas.
- Increase the air fryer temperature to 380°F and cook for another 15 to 20 minutes.
- Check for doneness by inserting a meat thermometer into the thickest part of the thigh—it should read 165°F.
- If the skin isn’t as crispy as you’d like, air fry for another 3 to 5 minutes at 380°F, watching closely to avoid burning.
- Transfer the chicken to a cutting board and let it rest for 10 minutes before carving to keep the juices locked in.
And just like that, you’ve got a chicken with skin so crackly and juicy meat that it’ll rival any rotisserie version. Amazing how such a simple method gives you a showstopper centerpiece—shred the leftovers for tacos or slice it thin for the best chicken salad ever.
Asian-Style Air Fryer Whole Chicken
Believe it or not, you can get that incredible Asian takeout flavor right in your own kitchen with this ridiculously easy air fryer method. This whole chicken comes out with crispy skin and juicy meat that’ll have everyone asking for seconds. Seriously, it’s going to become your new weeknight hero.
Ingredients
– One whole chicken (about 4-5 pounds)
– A good glug of soy sauce (about ¼ cup)
– A couple tablespoons of honey
– A big spoonful of minced garlic
– A thumb-sized piece of fresh ginger, grated
– A splash of sesame oil
– A sprinkle of black pepper
– A handful of sliced green onions for garnish
Instructions
1. Pat your whole chicken completely dry with paper towels inside and out.
2. Mix together the soy sauce, honey, minced garlic, grated ginger, sesame oil, and black pepper in a small bowl.
3. Rub this marinade all over the chicken, making sure to get under the skin and inside the cavity too.
4. Let the chicken sit with the marinade for at least 30 minutes at room temperature (tip: this helps the skin get extra crispy).
5. Preheat your air fryer to 375°F for 5 minutes.
6. Place the chicken breast-side down in the air fryer basket.
7. Air fry for 30 minutes at 375°F.
8. Carefully flip the chicken over so it’s breast-side up (tip: use tongs and oven mitts—the basket will be hot).
9. Continue air frying for another 20-25 minutes at 375°F until the internal temperature reaches 165°F in the thickest part of the thigh.
10. Let the chicken rest for 10 minutes before carving (tip: resting keeps all those delicious juices inside).
11. Sprinkle with sliced green onions right before serving.
Gorgeous golden skin gives way to incredibly tender meat that’s packed with savory-sweet flavor. The soy and sesame really shine through, while the ginger adds that perfect zing. Try shredding the leftovers for amazing rice bowls or tacos the next day—it’s even better when the flavors have more time to mingle.
Air Fryer Whole Chicken with Lemon Pepper
Finally, you can have that perfectly crispy whole chicken without heating up your entire kitchen. This air fryer version with lemon pepper seasoning comes out juicy inside and golden brown outside every single time. It’s seriously the easiest way to get roast chicken vibes on a busy weeknight.
Ingredients
– One whole chicken (about 4-5 pounds)
– A couple of tablespoons of olive oil
– Two tablespoons of lemon pepper seasoning
– One lemon, cut in half
– A few sprigs of fresh thyme
– A generous pinch of kosher salt
Instructions
1. Pat your whole chicken completely dry inside and out with paper towels—this is key for crispy skin.
2. Rub the entire chicken with olive oil, making sure to coat every surface evenly.
3. Sprinkle the lemon pepper seasoning and kosher salt all over the chicken, including inside the cavity.
4. Stuff the cavity with the lemon halves and fresh thyme sprigs.
5. Truss the chicken by tying the legs together with kitchen twine to help it cook evenly.
6. Place the chicken breast-side down in your air fryer basket.
7. Air fry at 360°F for 30 minutes—the skin should start getting crispy.
8. Carefully flip the chicken over so it’s breast-side up using tongs.
9. Continue air frying at 360°F for another 20-25 minutes until the internal temperature reaches 165°F in the thickest part of the thigh.
10. Let the chicken rest on a cutting board for 10 minutes before carving—this keeps all those juices locked in.
Veritably, that lemon pepper crust gives each bite a zesty kick while the meat stays incredibly moist. The skin turns out so crackly and golden you’ll want to eat it straight off the bird. Try shredding the leftovers for tacos or tossing with pasta for an easy next-day meal that might be even better than the first serving.
Smoky Paprika Air Fryer Whole Chicken
Ever find yourself craving that perfectly crispy, juicy roast chicken but dreading the hours it usually takes? You’re going to love how this smoky paprika air fryer version changes the game. It delivers that incredible golden skin and tender meat in a fraction of the time, making a seriously impressive dinner surprisingly simple.
Ingredients
- One whole chicken, about 4 to 5 pounds
- A good glug of olive oil, about 2 tablespoons
- A heaping tablespoon of smoked paprika
- A couple of teaspoons of garlic powder
- A teaspoon of onion powder
- A generous pinch of salt and black pepper
Instructions
- Pat your whole chicken completely dry inside and out with paper towels. (This is the secret to getting that skin super crispy!)
- In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until it forms a paste.
- Rub this seasoning paste evenly all over the outside of the chicken and inside the cavity.
- Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body. This helps it cook evenly.
- Preheat your air fryer to 360°F for about 3 minutes.
- Place the chicken in the air fryer basket, breast-side up.
- Air fry at 360°F for 30 minutes.
- Carefully flip the chicken over so it’s breast-side down.
- Increase the air fryer temperature to 380°F and cook for another 20-25 minutes.
- Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F.
- Let the chicken rest on a cutting board for 10 minutes before carving. (This lets the juices redistribute so every bite is moist.)
That skin comes out crackling-crisp with an incredible smoky aroma, while the meat underneath stays wonderfully juicy. Tear into it right away with your hands for the full experience, or slice it up and pile it high on a platter with your favorite sides.
Air Fryer Whole Chicken with Garlic and Rosemary
Getting a perfectly crispy whole chicken used to mean heating up the whole oven, but not anymore. You’ll love how this air fryer version gives you that golden-brown skin with juicy, flavorful meat in way less time. It’s seriously the easiest way to impress at dinner without all the fuss.
Ingredients
– One whole chicken (about 4 to 5 pounds)
– 3 tablespoons of olive oil
– 4 cloves of garlic, minced
– A couple of fresh rosemary sprigs, leaves stripped and chopped
– 1 teaspoon of kosher salt
– ½ teaspoon of black pepper
– A splash of lemon juice (about 1 tablespoon)
Instructions
1. Pat the whole chicken completely dry with paper towels inside and out.
2. In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, kosher salt, black pepper, and lemon juice.
3. Rub this mixture evenly all over the chicken, including under the skin on the breasts and inside the cavity.
4. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body.
5. Preheat your air fryer to 360°F for 3 minutes.
6. Place the chicken breast-side down in the air fryer basket.
7. Air fry at 360°F for 30 minutes.
8. Carefully flip the chicken over so it’s breast-side up using tongs.
9. Increase the air fryer temperature to 400°F.
10. Continue cooking for another 15-20 minutes until the skin is golden brown and crispy.
11. Check for doneness by inserting a meat thermometer into the thickest part of the thigh—it should read 165°F.
12. Remove the chicken from the air fryer and let it rest on a cutting board for 10 minutes before carving.
13. Carve the chicken and serve immediately.
Here’s the best part—that garlic and rosemary create an incredible aroma while the skin turns shatteringly crisp. The meat stays incredibly moist and pulls away from the bone easily. Try serving it over a bed of roasted potatoes that catch all the delicious drippings, or shred the leftovers for amazing chicken sandwiches the next day.
Air Fryer Whole Chicken with Honey and Soy Glaze
Just when you think your air fryer has done it all, along comes this incredible whole chicken recipe that will absolutely blow your mind. You’re going to love how the honey and soy glaze creates this sticky, caramelized crust while keeping the meat ridiculously juicy inside. Trust me, this is about to become your new favorite weeknight dinner.
Ingredients
• One whole chicken (about 4 pounds)
• A couple of tablespoons of olive oil
• A good drizzle of honey (about ¼ cup)
• A generous pour of soy sauce (about 3 tablespoons)
• A couple of minced garlic cloves
• A sprinkle of black pepper
• A pinch of salt
Instructions
1. Pat your whole chicken completely dry with paper towels—this helps the skin get super crispy.
2. Rub the chicken all over with olive oil, making sure to coat every surface.
3. Season the chicken inside and out with salt and black pepper.
4. In a small bowl, whisk together honey, soy sauce, and minced garlic until well combined.
5. Brush half of the honey-soy mixture evenly over the entire chicken.
6. Preheat your air fryer to 375°F for 3 minutes.
7. Place the chicken breast-side down in the air fryer basket.
8. Cook for 30 minutes at 375°F—the skin should be starting to brown nicely.
9. Carefully flip the chicken over using tongs so it’s breast-side up.
10. Brush the remaining glaze over the top and sides of the chicken.
11. Continue cooking for another 20-25 minutes at 375°F until the internal temperature reaches 165°F when measured in the thickest part of the thigh.
12. Let the chicken rest for 10 minutes before carving—this keeps all those delicious juices inside.
13. Carve and serve immediately.
Deliciously sticky and packed with flavor, this chicken comes out with the most incredible crispy skin that gives way to tender, juicy meat. The honey-soy glaze creates this beautiful caramelized coating that’s slightly sweet and perfectly savory. Try serving it over rice to soak up all those amazing pan juices, or shred the leftovers for killer chicken sandwiches the next day.
Air Fryer Whole Chicken with Lemon and Herbs
You know those days when you want a seriously impressive dinner but don’t want to spend hours in the kitchen? Yeah, me too. That’s exactly why this air fryer whole chicken with lemon and herbs is about to become your new best friend—it’s juicy, flavorful, and practically cooks itself while you relax.
Ingredients
- One whole chicken, about 4 to 5 pounds
- A couple of tablespoons of olive oil
- A generous sprinkle of kosher salt
- A good crack of black pepper
- A handful of fresh rosemary sprigs
- A handful of fresh thyme sprigs
- One whole lemon, cut into quarters
- A couple of smashed garlic cloves
Instructions
- Pat the whole chicken completely dry with paper towels, inside and out.
- Rub the chicken all over with olive oil, making sure to coat every surface.
- Season the chicken generously with kosher salt and black pepper, both outside and inside the cavity.
- Stuff the chicken cavity with the fresh rosemary sprigs, fresh thyme sprigs, lemon quarters, and smashed garlic cloves.
- Truss the chicken legs together with kitchen twine to help it cook evenly.
- Preheat your air fryer to 375°F for about 3 minutes.
- Place the chicken breast-side down in the air fryer basket.
- Air fry at 375°F for 30 minutes.
- Carefully flip the chicken over so it’s breast-side up. (Tip: Use tongs and a spatula for support to avoid tearing the skin.)
- Continue air frying at 375°F for another 20–25 minutes.
- Check that the internal temperature reaches 165°F in the thickest part of the thigh, using an instant-read thermometer. (Tip: Don’t guess—this ensures it’s perfectly safe to eat without overcooking.)
- Transfer the chicken to a cutting board and let it rest for 10 minutes before carving. (Tip: Resting lets the juices redistribute, so every bite stays moist.)
Out comes this golden-brown beauty with skin so crisp it crackles when you cut into it. The lemon and herbs perfume every bite with bright, savory notes that make it feel fancy without any fuss. Try shredding the leftovers into tacos or tossing them with pasta for an easy next-day meal that’s just as delicious.
Air Fryer Whole Chicken with Spicy Dry Rub
Mmm, picture this: you’re craving that crispy-skinned, juicy whole chicken but don’t want to heat up the whole kitchen. That’s where this air fryer magic comes in—perfect for busy weeknights when you need something impressive with minimal effort.
Ingredients
– One whole chicken (about 4 to 5 pounds)
– A couple of tablespoons of olive oil
– A good sprinkle of paprika (about 1 tablespoon)
– A generous teaspoon of garlic powder
– A heaping teaspoon of onion powder
– A solid pinch of cayenne pepper (around ½ teaspoon, or more if you like it fiery)
– A teaspoon of dried oregano
– A splash of salt (about 1 teaspoon)
– A crack of black pepper (½ teaspoon)
Instructions
1. Pat the whole chicken completely dry with paper towels—this helps the skin get extra crispy.
2. In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, dried oregano, salt, and black pepper.
3. Rub the olive oil all over the chicken, covering every nook and cranny.
4. Sprinkle the spicy dry rub evenly over the chicken, making sure to get under the wings and legs too.
5. Truss the chicken by tying the legs together with kitchen twine—this helps it cook evenly.
6. Place the chicken breast-side down in the air fryer basket.
7. Air fry at 360°F for 30 minutes.
8. Carefully flip the chicken breast-side up using tongs.
9. Increase the temperature to 400°F and air fry for another 15–20 minutes, until the skin is golden brown and crispy.
10. Check for doneness by inserting a meat thermometer into the thickest part of the thigh—it should read 165°F.
11. Let the chicken rest for 10 minutes before carving to keep all those juices locked in.
Whoa, that first bite delivers a serious crunch followed by tender, perfectly spiced meat. Serve it sliced over a bed of greens for a killer salad, or shred the leftovers into tacos—either way, it’s a winner.
Air Fryer Whole Chicken with Parmesan Crust
This air fryer whole chicken with parmesan crust is one of those recipes that looks fancy but is actually super simple to pull off. The crispy, cheesy coating locks in all the juicy flavor while keeping the cleanup minimal—perfect for busy weeknights when you want something impressive without the fuss.
Ingredients
- 1 whole chicken, about 4 pounds
- A good glug of olive oil
- A couple of cloves of garlic, minced
- A generous sprinkle of dried oregano
- A pinch of salt and black pepper
- About a cup of grated parmesan cheese
- A half cup of panko breadcrumbs
Instructions
- Pat the whole chicken completely dry with paper towels—this helps the skin get extra crispy.
- Rub the chicken all over with olive oil, making sure to coat every surface.
- Sprinkle the minced garlic, dried oregano, salt, and black pepper evenly over the chicken, both outside and inside the cavity.
- In a small bowl, mix together the grated parmesan cheese and panko breadcrumbs.
- Press the parmesan-panko mixture firmly onto the chicken skin, covering the entire surface.
- Carefully place the chicken breast-side down in the air fryer basket.
- Air fry at 360°F for 30 minutes.
- Flip the chicken over so it’s breast-side up.
- Continue air frying at 360°F for another 20–25 minutes, until the internal temperature reaches 165°F in the thickest part of the thigh.
- Let the chicken rest for 10 minutes before carving—this keeps all the juices inside.
And that’s it! You’ll love how the parmesan crust turns golden and crackly while the meat stays incredibly tender. Serve it sliced over a bed of greens for a hearty salad, or shred the leftovers into tacos the next day—it’s just as good reheated.
Air Fryer Whole Chicken with Herb and Garlic Marinade
Nothing beats coming home to a perfectly roasted chicken, especially when your air fryer does all the work. Now you can achieve that golden, crispy skin and juicy meat with minimal effort. This herb and garlic marinade makes it feel extra special.
Ingredients
- One whole chicken, about 4 pounds
- A couple of tablespoons of olive oil
- A big handful of fresh rosemary sprigs
- A few cloves of garlic, minced
- A generous sprinkle of salt
- A good crack of black pepper
- A squeeze of lemon juice
Instructions
- Pat your whole chicken completely dry with paper towels, inside and out.
- In a small bowl, mix together the olive oil, minced garlic, salt, black pepper, and lemon juice.
- Rub this marinade mixture all over the outside of the chicken and inside the cavity.
- Stuff the fresh rosemary sprigs inside the chicken cavity.
- Truss the chicken by tying the legs together with kitchen twine to help it cook evenly.
- Preheat your air fryer to 360°F for about 3 minutes.
- Place the chicken in the air fryer basket, breast-side up.
- Air fry at 360°F for 30 minutes, then flip the chicken over.
- Continue cooking for another 25-30 minutes at 360°F until the internal temperature reaches 165°F in the thickest part of the thigh.
- Let the chicken rest on a cutting board for 10 minutes before carving to keep the juices locked in.
The skin turns out incredibly crispy while the meat stays wonderfully moist and infused with garlic and rosemary. Try shredding the leftovers for amazing chicken salad sandwiches or tossing the carved pieces with pasta for a quick dinner.
Summary
Nothing beats the convenience and delicious results of these 18 crispy air fryer whole chicken recipes! From perfectly seasoned classics to creative flavor twists, you’ll find your new favorite weeknight dinner. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share this roundup on Pinterest for your fellow home cooks to discover!
