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–+ servings
a whole chicken in an air fryer basket, topped with herbs and a slice of lemon.
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5 from 14 votes

Air Fryer Roast Chicken

This air fryer roast chicken is so simple and delicious, with the most incredible crispy skin. You’ll love how juicy and tender it is and how it comes out perfect, every time!
Prep Time10 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Australian
Servings: 6
Calories: 408kcal
Author: Andrea Geddes

Ingredients

  • 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
Metric - US Customary

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 sure the chicken cavity is completely empty.

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.
  • 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). Make sure the meat 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 – This recipe is for a 2kg whole chicken. For a larger or smaller chicken, adjust the cooking times to allow 12-15 minutes per 500 grams of chicken at 180C/356F.
  2. Pat dry – before roasting, pat the chicken skin dry with paper towel. This will help the skin become nice and crispy.
  3. Start breast-side down. Cooking the chicken breast-side down first ensures the meat will cook evenly and become nice and tender.
  4. Rest the chicken. It is important to rest the chicken for at least 10 minutes after removing it from the fryer. 
  5. Internal temperature; 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).
  6. Storage: store leftover chicken in an airtight container in the fridge for up to 4 days.
  7. Freezing: leftover chicken meat can be frozen. Freeze portions in freezer-safe bags for up to 3 months.
  8. 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.
  9. 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