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Air Fryer Whole Chicken with Lemon and Herbs

A whole chicken rubbed inside and under the skin with a lemon-garlic-herb paste and air fried breast-down then up to crisp skin and juicy meat.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken 3.5 to 4.5 lb, spatchcocked if your basket is small
  • 2 lemons 1 zested and juiced, 1 in wedges
  • 6 garlic cloves minced
  • 3 tbsp olive oil or melted butter
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp dried thyme or 1 tbsp fresh
  • 2 tsp dried rosemary or 1 tbsp fresh

Equipment

  • Air fryer
  • Meat thermometer
  • Paper towels

Method
 

  1. Pat the chicken very dry. Mix the oil, lemon zest and juice, garlic, salt, pepper, paprika, and herbs into a paste.
  2. Loosen the skin over the breasts and thighs and rub paste underneath, then coat the outside and season the cavity. Stuff with lemon wedges. Rest at room temperature 20 minutes.
  3. Preheat to 360°F. Cook breast-side down 30 minutes, flip carefully, then 20 to 30 minutes more, to 160°F in the breast and 175°F in the thigh. Drop to 340°F if the skin browns too fast.
  4. Rest 10 to 15 minutes before carving.

Notes

Dry the bird thoroughly — the single biggest factor for crisp skin.
Paste under the skin flavours the meat directly.
Breast-down first protects the white meat while the dark meat catches up.