This EASY Air Fryer Roasted Whole Chicken recipe has the most crispy skin and juicy meat! Its flavorful and goes well with pretty much any side dish!
To make this flavorful chicken I used a 5.75 lb. chicken. You can use smaller as well. Whether you choose to wash your chicken or not be sure to pat dry well with paper towels as it gives the skin that crispiness. Using a bunch of dried herbs flavors this bird well. No oil is required in this Air Fryer Whole Chicken recipe which makes it healthier. Be sure to get that dry rub mixture all over especially under the skin!.
Optional: You can tie the chicken legs together with Butcher’s twine.
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I used a 5.5qt air fryer which fit the chicken perfectly. You can find the air fryer I use here 
My favorite meat thermometer is ThermoPro TP-16 Large LCD Digital Cooking Food Meat Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Probe
Ingredients
- 1 whole chicken, giblets removed (I used a 5.75 lb. in this recipe)
- 1.5 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Dried Cilantro
- 1/2 tsp Dried Dill Weed
- 1/4 tsp Dried Basil
- For stuffing I used green onions, lemon and whole chili peppers. You can also use onion, garlic, lemon and/or fresh herbs.
Method
Air Fryer Roasted Whole Chicken
EASY Air Fryer Whole Chicken that is succulent and crispy.
Ingredients
- 1 whole chicken- giblets removed (about 5-6 lbs)
- 1.5 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried cilantro
- 1/2 tsp dried dill
- 1/2 tsp dried basil
- Stuff with any combinations of onion, garlic, green onions, chili pepper, lemon fresh herbs.
Directions
- Step 1 Remove giblets and pat chicken dry with paper towels. Use paper towels to wipe out yellow feathers if desired.
- Step 2 In a small bowl mix salt, black pepper, dried cilantro, dried dill, dried basil, garlic powder, and onion powder.
- Step 3 Rub mixture all over chicken, inside chicken and under skin.
- Step 4 Preheat air fryer on 325 for 3 minutes.
- Step 5 Place chicken breast side down and cook for 45 minutes, then flip chicken increase heat to 350 degrees and cook for an additional 20 minutes or until a meat thermometer reads 165 degrees at the thickest part of the chicken.
- Step 6 Once done, let the chicken rest about 10 minutes before cutting. Enjoy!
Sides suggestions
Nutrition Info for this recipe is an approximation. Please double check if counting calories.
Per 3 oz
Calories: 200
myWW smartpoints per 3 oz (using WW recipe builder)
- Chicken breast no skin – 2 sp on green plan, 0 sp on purple and blue plan.
- Chicken breast with skin- 3 sp on all plans
- Chicken legs- 3 sp on all plans
- Chicken thighs no skin- 3 sp /with skin 5 sp all on plans.
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