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Easy Air Fryer Whole Chicken photo

Air Fryer Whole Chicken

A flavorful, roasted whole chicken made quickly and crisply in the air fryer using a garlic-herb marinade.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 15 lb whole chicken trimmed and cleaned
  • 1/4 cup roasted garlic see blog recipe
  • 1/3 cup extra virgin olive oil Moroccan Mina olive oil (or any EVOO)
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1/2 tablespoon brown sugar
  • 2 teaspoons onion powder
  • 1 tablespoon smoky paprika
  • 1 1/2 tablespoons oregano
  • 1 lemon zested
  • 2 tablespoons fresh rosemary leaves use half amount if using dried rosemary
  • 1/2 teaspoon black pepper additional (if desired)
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons olive oil additional
  • 1/2 teaspoon chilli flakes optional

Equipment

  • air fryer basket
  • Small Bowl
  • Measuring Spoons
  • zester or grater
  • Spoon or small spatula
  • Meat Thermometer

Method
 

  1. In a small bowl, mash the roasted garlic with 1/3 cup extra virgin olive oil until smooth to form a paste.
  2. Add the salt, 1 tablespoon black pepper, brown sugar, onion powder, smoky paprika, oregano, 2 tablespoons rosemary, 2 tablespoons chopped parsley, 2 tablespoons olive oil, and optional chilli flakes to the garlic paste; mix until combined to make the marinade.
  3. Pat the whole chicken dry with paper towels.
  4. Gently separate the skin from the meat over the breast and thighs using the back of a spoon or your hand, creating space to rub marinade under the skin.
  5. Spoon and massage about half of the garlic-herb marinade between the skin and meat, spreading it evenly; rub the remaining marinade over the outside and inside cavity of the chicken.
  6. Stuff the zested lemon into the chicken cavity.
  7. Place the chicken breast-side down in the air fryer basket and air fry at 360°F (182°C) for 45 minutes.
  8. Carefully flip the chicken so the breast side is up and continue air frying until the internal temperature reaches 175°F (79°C), about 10–15 more minutes.
  9. Remove the chicken from the air fryer and let it rest briefly, then carve and serve.

Notes

  • Pat the chicken dry for crispier skin.
  • Use a dry spice blend combined with oil for the marinade, not a wet mixture.
  • Store-bought roasted garlic works, but homemade is recommended.
  • Start cooking breast-side down to help prevent dry breast meat.
  • Finish with a drizzle of olive oil, black pepper, chilli flakes, and parsley if desired.
  • Serve immediately for best texture.