Air Fryer Whole Chicken
282kcal
Ingredients
- 1 whole chicken (5 pounds)
- 1 tablespoon coarse kosher salt
- 1½ teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
For Cavity:
- 1 garlic bulb (cut in half)
- ½ lemon
- ¼ teaspoon kosher salt
Method
- Preheat the air fryer to 360F°.
- Remove neck, liver, gizzard, and the giblets from the cavity. Pat the chicken dry with paper towels, including the cavity.
- Sprinkle about ¼ teaspoon of kosher salt and put halved lemon and both halved garlic bulb inside of the cavity.
- In a small bowl, combine kosher salt, paprika, thyme, oregano, Italian seasoning, garlic powder, onion powder, and black pepper.
- Rub seasoning mixture over the outside and inside of the chicken. Tie drumsticks together.
- Put the chicken in the air fryer basket, breast side down. Cook for 50 minutes.
- Carefully flip the chicken and tuck the wing underneath the bird’s back. Cook the chicken breast side up for 10-15 minutes or until the internal temperature reaches 165°F.
- Let the chicken rest for 15 minutes before serving.
Nutrition
Calories282kcalCarbohydrates2gProtein24gFat19gSaturated Fat5gCholesterol95mgSodium1253mgPotassium272mgFiber1gSugar1gVitamin A461IUVitamin C7mgCalcium19mgIron2mg
Notes
(OPTIONAL) Make Gravy While Chicken Rest.
- Drain pan drippings. Allow to settle for about 5 minutes and use a spoon to skim fat from the surface.
- Transfer the drippings to a saucepan, add some water or low sodium chicken broth to make at least 1 cup of gravy. Cook over medium-high heat for about 1-2 minutes.
- For each cup of liquid, you want to thicken, you need to combine 1 tablespoon of corn starch with 1 tablespoon of water. Add the thickening mixture into the sauce, stirring constantly, cook for 2 minutes or until the sauce is thickened.