Air Fryer Whole Chicken
User Reviews
5.0
87 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
6
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Calories
337 kcal
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Course
Main Course
Air Fryer Whole Chicken
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Air Fry Whole Chicken for juicy, tender, roast chicken with perfectly crispy skin. Ready in just an hour.
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Ingredients
- 1 4 pound whole chicken
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon pepper
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Instructions
- Preheat the air fryer to 350°
- Remove the giblets and neck from the cavity if present.
- Pat the chicken dry with paper towel
- Rub olive oil over the entire chicken
- Combine Italian seasoning, salt, garlic powder, paprika and pepper in a small bowl
- Rub the seasoning blend over the entire chicken
- Carefully lower the chicken breast side down into the preheated air fryer basket. Set the timer for 30 minutes
- After 30 minutes, use tongs to flip the chicken breast side up. Resume cooking for 30 minutes.
- Check the temperature using a meat thermometer. The chicken should have an internal temperature of 165° If not, continue to cook checking the temperature every 10 minutes.
- Allow the cooked chicken to rest for 10 minutes before slicing.
Notes
- Don't forget to remove the package of giblets and the neck from the chicken cavity before seasoning and cooking.
- Be sure to pat the chicken dry so that the oil and seasoning can adhere.
- Cook the chicken breast side down for the first 30 minutes. This prevents the breast meat from drying out and ensures even cooking.
- Whole chickens usually come with the legs tied together. Leave them that way, and if yours doesn't tie them together with kitchen twine.
- Let the cooked chicken rest for 10 minutes before slicing. This allows the juices to get redistributed throughout the meat.
- The time and temperature for this recipe works for my 6 quart basket style air fryer. Yours may be different, especially if it' a larger or smaller capacity. Check instructions for your particular machine to be sure.
- After the cooked chicken has been removed from the bones, you can use the carcass to make Chicken Stock. Freeze the carcass to make stock later.
- To cook the chicken in the oven, follow all the same steps but cook at 350° for 1.5 hours, flipping halfway through.
Nutrition Information
Show Details
Serving
1serving
Calories
337kcal
(17%)
Carbohydrates
1g
(0%)
Protein
27g
(54%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
490mg
(20%)
Potassium
294mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
300IU
(6%)
Vitamin C
2mg
(2%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 337kcal | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 490mg | 20% |
| Potassium | 294mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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