Air Fryer Roast Chicken

a whole chicken in an air fryer basket, topped with herbs and a slice of lemon.

5 from 13 votes

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!

Prep Time10

Cook Time1

Resting Time10

Total Time1 20

Course: Main Course

Cuisine: Australian

Servings:

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 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

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.
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.
Pat dry – before roasting, pat the chicken skin dry with paper towel. This will help the skin become nice and crispy.
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.
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.
Start breast-side down. Cooking the chicken breast-side down first ensures the meat will cook evenly and become nice and tender.
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!
Don’t throw away the carcass. You can use it to make homemade chicken stock or add it to soups for extra flavour.
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).
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.
Freezing: leftover chicken meat can be frozen. Freeze portions in freezer-safe bags for up to 3 months.
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.
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