Air Fryer Whole Chicken
A whole chicken in the air fryer — garlic butter, "rotisserie" style, Cajun, and a simple rosemary and garlic bird — for nights you want real dinner fast.
★ dinner
dinnerGarlic Butter Air Fried Whole Chicken
Had some garlic butter left from my garlic naan bread recipe and used it on this. Definitely paid off.
Dan LancasterIngredients
- Garlic Butter
- Slap ya Mama
- Italian Seasoning
- Salt & Pepper
- Whole chicken
Instructions
- 1Preheat the air fryer to 335 while you prep your chicken.
- 2Take a nice little scoop of garlic butter and stuff it between the skin and meat. Coat the rest of the chicken with more butter. Coat the chicken with salt and pepper. Garlic seasoning and Slap ya Mama and Italian seasoning.
- 3Set in air fryer breast side down so the legs don’t stick up and prevent you from opening up the air fryer.
- 4Cook for 35 minutes at 335 degrees. Flip the chicken and continue for another 35-45 minutes until chicken is 165 degrees.
- 5Let it rest for about ten minutes and then carve.
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Open in Pepper →A Whole Chicken Without Heating The Oven
A whole chicken is still the cheapest way to feed everybody, and the air fryer gets the skin crisp in about an hour without warming up the whole kitchen. You get sliced breast for supper and the rest for sandwiches or soup later in the week.
Cooks on Pepper reach for these when Sunday dinner has to happen on a Tuesday, or when they want leftovers waiting in the fridge without standing over the stove.
Every recipe here is a full bird: Garlic Butter Air Fried Whole Chicken, an Air Fryer "Rotisserie" Chicken with fajita seasoning, a Cajun Air Fryer Whole Chicken, and a plain Air Fryer Whole Chicken with rosemary and minced garlic.
Quick Tips
- 1
Pat the skin dry
Blot the bird all over with paper towels before seasoning. Dry skin browns and crisps; wet skin steams.
- 2
Start it breast down
Cook breast side down for the first half, then flip. The juices settle into the breast and the back gets color too.
- 3
Check the thigh
Pull the chicken at 165°F in the thickest part of the thigh, away from the bone. An instant-read thermometer beats guessing every time.
- 4
Rest before carving
Let it sit 10 to 15 minutes on the board before you cut. Slice too soon and the juice runs out onto the counter.
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