Air Fryer Whole Chicken is so easy, and everyone in my house loves it. My favorite kitchen toy is an air fryer by far. As soon as we got it I was in love with it.
A year later we got another one. It is bigger with more settings such as baking, toasting and broiling together along with the initial air fryer function.
Now, this is not an air fryer review of any kind, but I really like this one in regards to how many functions it has.
However, I wouldn’t get this one again just because it is a bit too loud compared to my old one.
I’ve been wanting to make a whole chicken for a while now and since this air fryer is big enough, the chicken, that is around 4 pounds, fits easily.
So after marinating the chicken overnight in the fridge I finally had a chance to make it.
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It took me around an hour and a half, turning two times around to get that crispy skin. It was worth it.
To be honest, I thought that it will be done much faster but at the same time, I didn’t want to risk cooking it at high temperatures.
It was low and slow, in a way, although for the first 30 minutes I air-fried it at 350 degrees Fahrenheit, then a for an hour it was cooked at 375 degrees.
This all depends on how big your chicken is. Make sure that the internal temperature is at least 165 degrees.
You must poke your meat thermometer at the thickest part of the chicken so it can read the most accurate temperature.
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If you get inspired and make this Air Fryer Whole Chicken, please tag me on Instagram.
@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!
Air Fryer Whole Chicken
Air Fryer Whole Chicken is so easy, and everyone loves it. My favorite kitchen toy is an air fryer by far. As soon as we got it I was in love with it.
Ingredients
- 1 chicken, 3 lb to 5 lb (1.3kg to 2.2kg)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried thyme
- 1 tablespoon rosemary
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 2-3 tablespoons butter
Instructions
- Place the whole chicken in the large pot or a bowl (You can also use an extra-large ziplock bag to marinate). Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
- On the side mix olive oil, lemon juice, herbs, salt, and pepper then rub all over the chicken. under the skin, inside and all around. Close it or cover it and place it in the fridge for 10 to 12 hours, or overnight.
- You can roast this in the oven for 45 to 50 minutes at 375°F, but today we gonna use air-fryer.
- Take the chicken out of the marinade and add butter under the skin and rub if possible all around the chicken.
- Air fry for 30 minutes at 350°F with back down and breast up, then turn it around and cook for 30 minutes with the breast down so the back could get a nice golden color as well at 375°F.
- After that turn, it again allows it to air-fry for an additional 30 minutes also at 375°F. If your chicken is bigger like 5 pounds it might take up to 40 additional minutes.
The cooking time depends a) on your air fryer and b) on the size of the chicken. Always use a meat thermometer to detriment if the chicken is cooked through. The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). When you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
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