Want the most succulent, golden-brown whole chicken without hours of traditional oven roasting? This Air Fryer Whole Chicken recipe delivers restaurant-quality results in just 60 minutes. With only 10 minutes of prep and 72 calories per serving, you’ll achieve that perfectly crispy skin and juicy meat that usually takes hours. It’s a game-changing method that makes weeknight dinners feel special while keeping things healthy and hassle-free.
Ingredients
- Whole Chicken (3-5 lbs): Fresh, patted dry for crispy results
- Olive Oil (2 tbsp): Helps seasonings stick and creates golden skin
- Smoked Paprika (2 tsp): Adds beautiful color and smoky flavor
- Dried Oregano (1½ tsp): Brings Mediterranean herbs note
- Garlic Powder (1 tsp): Provides even garlic flavor throughout
- Onion Powder (1 tsp): Adds savory depth
- Salt (1 tsp): Enhances all flavors
- Black Pepper (½ tsp): Adds classic peppery kick
Cooking Instructions
- Preparation: Preheat air fryer to 350°F and spray basket with cooking spray
- Season Blend: Mix smoked paprika, oregano, garlic powder, onion powder, salt, and pepper in a small bowl
- Chicken Prep: Remove innards and secure legs with kitchen twine
- Season: Coat chicken with oil, then rub spice blend all over
- First Cook: Place chicken breast-side down, cook 30 minutes
- Final Cook: Flip breast-side up, cook 15-20 minutes until internal temperature reaches 165°F
Cooking Tips for Perfect Results
Let your chicken sit at room temperature for 15-20 minutes before cooking – this helps it cook more evenly. Pat the skin dry with paper towels before adding oil and seasonings for extra-crispy skin. When you tie the legs (called “trussing”), keep it snug but not too tight. A digital meat thermometer is your best friend here – check the temperature in the thickest part of the thigh, making sure not to touch the bone.
Easy Variations
Want to switch up the flavors? Try these simple spice swaps:
- Replace the paprika and oregano with Italian seasoning and lemon zest for a Mediterranean twist
- Use cajun seasoning instead of the spice blend for a Louisiana-style chicken
- Add a tablespoon of honey to the oil before rubbing for a sweeter, stickier skin Just keep the oil amount the same, and you’re good to go!
Serving Suggestions
This juicy chicken pairs wonderfully with roasted potatoes or a fresh green salad. The leftovers make amazing sandwiches or chicken salad! For a complete meal, add some simple steamed vegetables on the side. Don’t forget to let the chicken rest for 5-10 minutes after cooking – this keeps all those tasty juices inside where they belong.
Storage Tips
Keep leftover chicken in an airtight container in the fridge for up to 4 days. To reheat, pop it back in the air fryer at 350°F for 3-4 minutes – this keeps the skin crispy! You can also freeze portions in freezer bags for up to 3 months. Just remember to label them with the date.
Air Fryer Whole Chicken
Equipment
- Air Fryer
- kitchen twine
- Small Bowl
Ingredients
- 1 whole chicken 3- to 5-pound
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the air fryer to 350 degrees F. Spray air fryer basket with cooking spray.
- In a small bowl, whisk together the spice blend of smoked paprika, oregano, garlic powder, onion powder, salt, and pepper.
- Empty the innards of the chicken and tie the legs together with kitchen twine.
- Rub the chicken skin liberally with oil. Sprinkle seasoning blend over skin and rub with hands to coat the chicken completely.
- Place the chicken in the air fryer basket breast-side down and cook for 30 minutes.
- Flip the chicken breast-side up and cook another 15 to 20 minutes until the internal temperature reaches 165 degrees F.
