60-Minute Juicy Air Fryer Whole Chicken

by Amina Al-Saigh on Oct 22, 2024

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A juicy whole chicken with crispy skin, cooked to perfection in just one hour is possible with an air fryer! If you’ve ever been intimidated with cooking a whole chicken, this is the recipe for you. It promises perfect results, every single time. Just grab your favourite poultry seasoning and follow these simple instructions!

whole air fried chicken on a white, light blue rimmed platter with herbs and lemon slices on a blue tiled background with a glass of water, 3 white plates stacked, a green tea towel and a wooden handled knife

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Chicken in an Air Fryer is Always a Win!

In no secret that I believe the air fryer was simply made to cook chicken! It always comes out absolutely delicious, whether it’s air fryer chicken wings, air fryer chicken drumsticks, OR air fryer chicken kabobs.

And a whole chicken (as I discovered a year ago) in the air fryer is no different. I was amazed at the results when I tried it for the first time. The skin was ultra crispy. The breast was so juicy (like… dripping with juices as I was carving it!), and the flavour was perfection.

Since discovering this method, I no longer buy those grocery store rotisserie chickens anymore. You know, the ones that have been sitting under a hot lamp for hours. They have saved the day for me on many occasions, so no judgement here. But if you do have the extra 60 minutes (tops), then grab a raw whole chicken and just throw it in the air fryer.

Air fryers work by circulating hot air around the chicken at all times, ensuring that the outside stays crispy. They also cook food much faster than a conventional oven (because they’re smaller and heat up much quicker), so the breast meat on the chicken won’t dry out by the time the rest of it is cooked.

You Need Only Three Ingredients

A whole chicken – between 3 to 4 lbs in weight.
Olive oil (or any vegetable oil) to help the seasoning stick to the chicken.
Seasoning (including salt) to flavour the chicken.

Ingredient shot for Air Fryer Whole Chicken with a whole chicken in a blue rimmed white baking pan, a small pitcher of olive oil, a small jar of chicken seasoning and a small blue pot of salt with a metal measuring spoon on a blue tiled background

How To Make This Recipe, Step-by-Step

Start by patting the chicken dry using a paper towel, and removing any giblets from inside the cavity. Making sure the skin is dry is very important to ensure the skin comes out extra crispy. You don’t need to dry brine it the night before, I often don’t and season it right before air frying. However, if you do have the time, I highly recommend it!

HOW TO DRY BRINE THE CHICKEN: If you have the chicken ready to go the night before, consider dry brining it in the fridge. This requires you to pat it dry, then applying the salt and/or seasoning all over the outside and inside, and then placing it on a rack, with a plate or tray under it. Place the tray in the fridge, and leave the chicken fully uncovered overnight. The skin will look a bit more pink and dry the next day, but that’s completely normal. This process will flavour the chicken from the inside (since the salt and seasoning will penetrate through the skin), yielding a flavourful and extra crispy whole chicken.

Reddish marinade for airfryer whole chicken in a yellow and green bowl with a measuring spoon inside

Next, mix the olive oil with the chicken seasoning and salt. I love to use this Mediterranean chicken seasoning, but if you don’t have one available, simply use the following:

Quick chicken seasoning: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon black pepper, and 1 teaspoon dried herbs (basil, oregano or thyme).

whole chicken rubbed with red/orange marinade in a white, blue rimmed baking dish on a blue tiled background

Season the chicken with the oil and spices, making sure to also season the chicken from the inside. If you can, also season in between the breast meat and the breast skin by prying the skin apart from the meat gently using your fingers.

whole marinated chicken in a black airfryer basket on a blue tiled background

half cooked whole marinated chicken in a black airfryer basket on a blue tiled background

To air fry: place the chicken breast side down and air fry at 350 F for 30 minutes. After 30 minutes, flip the chicken over so it is breast side up and air fry for a further 20 minutes. If you have a larger chicken (4 to 4.5 lbs), then you may need to air fry for an extra 10 minutes.

How to check if the chicken is done: simply use a meat thermometer and insert it in the thickest part of the chicken breast, without touching any bones. It should register at least 165 F. If you don’t have a thermometer, you can insert a knife at the thickest part and ensure the juices run clear and that the inside meat is fully white.

Important: you MUST allow the chicken to rest for at least 10 minutes before carving. This will allow the juices to re-distribute and ensure juicy tender chicken. I tend to leave it in the air fryer after turning it off so it stays hot.

air fried whole chicken in a black air fryer basket on a blue tiled background

Serving and Storage Suggestions

There are countless ways to serve a whole chicken. I usually serve it with a side salad (cabbage salad or salata are my favourite) and a carb such as potatoes or rice. I love it with yellow rice or batata harra.

If you have leftovers, simply remove the meat from the carcass and store the chicken in an airtight container and in the fridge for 3-4 days, or place it in freezer bags and freeze for up to 3 months. Use it in chicken salads or soups.

Make sure you save the carcass for broth! I usually have a bag in my freezer that I keep all my vegetable and meat scraps in, and that’s where I place the carcass until I’m ready to use it.

air fried chicken leg on a white plate with a salad and fork with a glass of water and the whole air fried chicken on a white platter on a blue tiled background

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