Air Fryer Roast Chicken (Whole Chicken)

This air fryer roast chicken is tender, juicy and packed with flavour. And it’s super quick to make! A whole chicken is covered with an easy homemade seasoning and air fried to crispy, golden perfection. It’s packed with incredible flavour from lemon, paprika and fresh herbs. So easy and so delicious; perfect for any day of the week!

Why you’ll love this recipe

• Quick and easy – the most hassle-free way to roast a chicken. You’ll only need a few minutes of hands-on time. The air fryer does the rest!
• Faster cooking times – cooking a whole chicken in an air fryer is much faster than roasting it in an oven. Perfect for a speedy mid-week roast!
• Juicy and tender meat – the circulating heat of the air fryer locks in the moisture, giving you the most tender, juicy and succulent meat. It also helps to create an incredibly crispy, golden skin.
• Perfect results every time – follow these simple step-by-step instructions and comprehensive timing guide (per kilogram) for perfect results, whatever size chicken you use.
• Less mess – less spatter and no messy roasting pans = less cleaning up!
• Versatile – this recipe is perfect for a quick and easy weeknight meal. And it’s also great for meal-prep. Leftover meat is perfect for use in tacos, soups, pies, salads or sandwiches throughout the week.

You will also love these air fryer chicken thighs and healthy air fryer turkey burgers.

Ingredients you will need

** This post contains tips and instructions to achieve the best possible results. This photo is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

• Whole chicken – Any size (large or small) can be used. Just make sure it fits your air fryer tray! I have an air fryer with an 8-litre capacity and for my family, I use a large chicken that weighs around 2.8kg (6.2lb) to get about 6-8 serves. This size is perfect for feeding a hungry crowd or for utilising the leftovers in another dish. Cooking times will vary, depending on the size of the bird used. See my comprehensive timing guide below to easily work out cooking time per kg.
  
  Buy a whole chicken from your supermarket or butcher and make sure the cavity is empty before starting. If using a frozen chicken, choose one that has undamaged skin and check that there is no build up of ice in the packaging. Thaw completely before use.
• Seasoning – this recipe uses a simple seasoning of salt, pepper and sweet Hungarian paprika. However, you can use any chicken seasoning, spice rub or spice blend that you like. Garlic powder, rosemary, oregano and Cajun seasoning are all great options. I don’t recommend skipping the salt, it flavours the skin and helps it to crisp up.
• Lemon – before roasting, a fresh lemon is placed inside the cavity. The addition of a whole lemon adds so much flavour and makes the meat incredibly moist and tender.
• Herbs – fresh rosemary and/or thyme is stuffed into the cavity with the lemon. The flavour of the herbs will infuse into the meat as it roasts. Any herbs can be used, so choose your favourites.
• Olive oil – a little oil is used to coat the skin, to make it extra crispy and flavourful. Olive oil can be swapped for vegetable or avocado oil, if preferred.

Step by step instructions

Full ingredient notes and quantities can be found in the detailed recipe card below. But here is a brief overview of what you can expect;

1. Pat-dry the chicken skin with paper towels, to remove any excess moisture. This ensures the skin will become nice and crisp.
2. Pre-heat air fryer while you prepare the seasoning.
3. Make the seasoning by combining the olive oil, salt, pepper and paprika in a small bowl. Brush or rub the seasoning all over the chicken, including underneath. Make sure you get the seasoning into all the crevices, including under the wings and legs.
4. Add the lemon – using a fork, pierce some holes through the skin of the lemon. Place the whole lemon and the fresh herbs into the empty cavity of the chicken. At this stage, you can truss (tie) the legs together with kitchen string.
5. Air fry – gently place the chicken into the air fryer basket, breast-side down. Roast according to the cooking times in the recipe card below.
6. Flip – carefully turn the chicken so that it is breast-side up and continue cooking until the internal temperature of the chicken is 75°C/165F. Turning over towards the end ensures that everything stays moist and cooks evenly.
7. Rest – place the chicken onto a board or serving platter. Let it rest for 10 minutes before carving.

I roast a 2kg chicken at 180°C/356 F for 50 minutes breast-side down and then turn it and cook for a further 10 minutes. Your air fryer may need extra time to cook the meat through.

Tip: use a thermometer to test the roasted chicken at the thickest part. When cooked, the internal temperature should be 75°C/165F (white meat) and 77-79°C (dark meat). If you don’t have a thermometer, check that the meat is falling off the bones without any resistance and the juices run clear.

How long to cook (cooking times per kilogram)

Air fryer cook times can vary slightly between different models, sizes and wattage. And cooking times will also vary depending on the size of chicken you want to cook.

It takes some time to work out the exact cooking time specific to the size of the chicken and the air fryer model you are using. Take note of the cooking times the first time you make it and use them as a guide next time; because you will want to make this recipe again and again!

Air fryers cook faster than ovens. For a whole chicken, allow 12-15 minutes per 500 grams, until cooked through.

Chicken must be completely cooked through before serving, as raw meat can contain harmful bacteria that can cause food poisoning.

There are two ways to make sure your chicken is properly cooked through;

1. The safest and most accurate way to gauge the internal temperature is with a meat thermometer. Insert the thermometer into the thickest part of the breast or thigh (not touching bone or fat). The internal temperature of the white meat should be 75°C (165F) and dark meat should reach 77-79°C (170-175 F).
2. The other way is to pierce the thickest part of the meat and check that the juices run clear. Breast meat should be white all the way through, with no hint of opaque pinkness. Dark meat will be darker, with no blood or pink in the juices. When cooked, the meat should fall off the bone easily, with no resistance. If it holds onto the bone or appears pink, it needs more time in the air fryer.

Expert tips

• Pat dry – before roasting, pat the skin dry with paper towel. This will help to make the skin nice and crispy.
• Choose the right size chicken for your air fryer. Leaving some space around the sides of the basket allows for proper air circulation and ensures that the meat will cook evenly. All air fryers are different; ensure that yours can accommodate the size of the chicken you choose, without overcrowding or touching the sides. My air fryer has an 8-litre capacity and can comfortably cook a 2.8kg (6.2lb) chicken.
• Cooking times will vary, depending on the size of chicken and the type of air fryer used. As a rough guide, allow 12-15 minutes per 500 grams when roasting at 180°C/356F.
• Start breast-side down. Cooking the chicken breast-side down first ensures the meat will cook evenly and become nice and tender. Turning it towards the end ensures the meat remains juicy and cooks evenly.
• Rest the chicken. It is important to rest the chicken for at least 10 minutes after removing it from the fryer. Resting allows the juices settle into the meat. If you cut the chicken too soon after cooking, the juices will run straight out of the meat. This will make it dry out and lose flavour!
• Don’t throw away the carcass. You can use it to make homemade stock or add it to soup for extra flavour.

FAQs

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Air Fryer Roast Chicken

This air fryer roast chicken is tender, juicy and packed with flavour. And it’s super quick to make! A whole chicken is covered with an easy homemade seasoning and air fried to crispy, golden perfection. It’s packed with incredible flavour from lemon, paprika and fresh herbs. So easy and so delicious; perfect for any day of the week!

5 from 10 votes

Print Pin Rate

Course: Main Course

Cuisine: Australian

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Resting Time: 10 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 6

Calories: 408kcal

Author: Andrea Geddes

Cook ModePrevent your screen from going dark

Ingredients 

Metric – US Customary

 

0.5x1x2x3x

• ▢ 2 kg whole chicken or use a larger or smaller chicken, depending on your needs. Cooking times will vary, see notes below. Make sure the cavity of the chicken is empty and drained of any excess liquid.
• ▢ 3 tablespoons olive oil
• ▢ 2-3 teaspoons sweet Hungarian paprika (not hot or smoked paprika)
• ▢ 2 teaspoons salt regular table salt
• ▢ ground black pepper
• ▢ 1 whole lemon
• ▢ fresh rosemary
• ▢ 1 bunch fresh thyme optional

Instructions

• *The cooking times below are for a 2kg whole chicken. For a larger or smaller bird, adjust the cooking times according to the notes below. For a rough guide, allow 12-15 minutes per 500 grams at 180°C, but always make sure the meat is cooked through before serving.

Pre-heat the air fryer

• Pre-heat the air fryer to 180°C/356 F.

Make the seasoning

• Make the seasoning by mixing the olive oil, paprika, salt and pepper in a small bowl.
• Place the chicken on to a wooden board and pat the skin dry with paper towel.
• Use a pastry or basting brush (or your hands) to brush the seasoning mixture all over the chicken, including underneath. Make sure you get the seasoning into all of the creases under the legs and wings.

  *You can reserve a little of the seasoning mixture for after the chicken has been turned in the air fryer, if desired.
• Pierce the skin of the lemon with a fork and place it into the empty chicken cavity, along with the rosemary and thyme (or other fresh herbs of choice). At this stage, you can truss the legs together with kitchen twine, to hold them in shape (optional).

Roast

• Gently pick up the chicken and place it into the air fryer tray, breast-side down.
• Air fry at 180°C/356 F for 50 minutes. (or 30-40 minutes for a smaller chicken, depending on size).
• Flip the chicken so that it is facing breast-side up. At this stage, you can brush over the remaining seasoning (optional).
• Cook the chicken breast-side up for an additional 10 minutes, or until the internal temperature of the chicken at the thickest part reaches 75°C/165 F (white meat) 77-79°C (dark meat).

  Cook times will vary depending on your air fryer wattage, size and the size of the chicken. Make sure it is completely cooked through before serving.
• Remove the chicken from the air fryer basket and rest on a cutting board for 10 minutes before carving and serving.

Video

Notes

1. Whole chicken – Any size chicken can be used; just make sure it fits in your air fryer tray! I have an air fryer with an 8-litre capacity and for my family, I use a large whole chicken that weighs around 2.8kg (6.2lb) to get about 6-8 serves. If your air fryer is smaller, you will need to select the right size chicken to suit. Cooking times will vary, depending on the size of the chicken used. Buy a whole chicken from your supermarket or butcher and make sure the cavity is empty before starting.
2. If using a frozen chicken, choose one that has undamaged skin and check that there is no build up of ice in the packaging. Thaw completely before use.
3. Pat dry – before roasting, pat the chicken skin dry with paper towel. This will help the skin become nice and crispy.
4. Choose the right size chicken for your air fryer. Your chicken should fit into the air fryer basket, without overcrowding or touching the sides. Leaving some space around the chicken allows for proper air circulation and ensures that the meat will cook evenly. All air fryers are different and you should ensure that yours can accommodate the size of the chicken you choose. 
5. Air fryers cook faster than ovens. So, to cook a whole chicken in an air fryer, allow 12-15 minutes per 500 grams of chicken. *The exact cooking times will depend on the shape and size of your chicken, its starting temperature and how powerful your air fryer is.
6. Start breast-side down. Cooking the chicken breast-side down first ensures the meat will cook evenly and become nice and tender.
7. Rest the chicken. It is important to rest the chicken for at least 10 minutes after removing it from the fryer. As the chicken rests, it relaxes and the juices settle into the meat. If you cut the chicken too soon after cooking, the juices will run straight out of the meat. This will make it dry out and lose flavour!
8. Don’t throw away the carcass. You can use it to make homemade chicken stock or add it to soups for extra flavour.
9. The safest and most accurate way to gauge the internal temperature is with a meat thermometer. Insert the thermometer into the thickest part of the breast or thigh (not touching bone or fat). The internal temperature of the white meat should be 75 C (165F) and dark meat should reach 77-79 C (170-175 F).
10. Storage: store leftover chicken in an airtight container in the fridge. The meat can be sliced or shredded to easily reuse the leftovers. Cooked chicken lasts in the fridge for up to 4 days when properly stored.
11. Freezing: leftover chicken meat can be frozen. Freeze portions in freezer-safe bags for up to 3 months.
12. Please note that the nutrition information is based on using a 2kg whole chicken (including skin), divided into 6 serves. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the chicken.
13. This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 408kcal | Carbohydrates: 1g | Protein: 30g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 888mg | Potassium: 322mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 584IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2mg

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Update Notes: This recipe was originally published in October 2020, but was re-published with new information and photos in November 2023.