This air fryer method has quickly become my new go-to for roasting a whole chicken — it’s so simple and yields a juicy, golden chicken every single time. I love the way the skin comes out extra crispy while the meat is still super tender. Plus, it’s even faster than roasting in the oven and cleanup is minimal. This simple seasoning combination of garlic powder and paprika is my go-to for an easy weeknight dinner, but you can easily customize the seasonings to your taste — I’ve tried it with shawarma spices, zatar, you name it! The options are endless, and this basic air fryer method will ensure the chicken comes out perfectly cooked every time. Serve with crusty French bread and a simple green salad for the perfect easy dinner.
Related: Whole Roasted Tandoori Chicken with Tender Potatoes and Spicy Onions
ingredients
To serve
directions
This recipe requires 1 hour brining time.
Pat the chicken dry with paper towels and ensure the chicken cavity is empty.
Dry brine the chicken by salting it liberally, ensuring all surface area is coated with salt. Let salted chicken rest, covered in the fridge, for at least 1 hour or up to overnight (the longer the chicken can dry brine, the more flavourful the meat will be and the crispier the skin will be).
Rub the dry brined chicken all over with olive oil, then sprinkle with garlic powder, paprika and pepper, ensuring chicken is well-coated with all seasoning.
Place the chicken breast-side down into air fryer basket and air fry for 30 minutes at 350°F.
Flip the chicken over and cook for 20-30 minutes or until an instant read thermometer reaches 165°F.
Remove chicken from air fryer and let rest for 15 minutes (this will ensure that the chicken retains all of its flavourful juices).
Sprinkle chicken with fresh parsley. Carve and serve immediately with crusty French bread and green salad.
