This air fryer roast chicken is so easy to make and results in juicy and tender chicken with deliciously crispy skin. Enjoy this seasoned chicken for a Sunday roast with veggies or use in any recipes that you would usually use a grocery store rotisserie chicken!
If you love cooking in the air fryer, make sure to also try my air fryer chicken breast, air fryer steak, and my favourite air fryer pork chops!
For the past few weeks, I have basically been living on this air fryer roast chicken as I’ve worked to perfect the recipe and cooking method. It’s been so good to easily cook a chicken on the weekend and then have it on hand for easy lunches and dinners throughout the week that I think this is going to be a regular addition to my meal prep.
This roast chicken is so simple to make, yet it’s incredibly flavourful and the chicken is cooked to perfection. Yes, that’s perfectly tender and juicy chicken with crispy skin. I’ve never been able to get the skin to be this crispy when cooking in the oven.
This chicken tastes very similar to what you would get from a grocery store rotisserie chicken but for a fraction of the cost and without all the additives. It’s therefore a great easy alternative that can then be used in all your favourite recipes calling for cooked chicken.
⭐ I’ve used this air fryer whole chicken recipe to make my creamy dairy free chicken soup (I just skip the step of cooking the chicken, and add the shredded cooked chicken instead), and also to make my favourite chicken salad for sandwiches. It really is so versatile and a perfect addition to your weekly meal plan.
Key Ingredients
You really don’t need a lot of ingredients to make this chicken, just a few seasonings to give this the best flavour possible.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Whole chicken – the size of your air fryer will determine the size your chicken can be. For my 6.2L air fryer, a 1.5kg chicken is the perfect size. For a 2kg chicken, you’ll want an air fryer close to 9L capacity.
- Spices – the chicken is seasoned with a combination of dried thyme, garlic powder, onion powder, smoked paprika and of course salt and pepper. While this results in more of a traditional seasoned chicken flavour, you can of course use any seasonings or seasoning blend you like.
- Olive oil – helps the spices stick to the chicken and also helps the skin get lovely and crispy.
Equipment and Tools
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Air fryer – It’s no surprise you’ll need an air fryer to make this recipe. I’ve recently upgraded to this 6.2L version and it’s perfect for cooking larger batches or recipes like this whole chicken.
Step-By-Step Instructions
Start by prepping your chicken. When you remove it from the packaging there may be a lot of liquid, often inside the chicken. Drain this in the sink and then pat the chicken dry with paper towels.
Next, mix up the spice mix in a small bowl until well combined.
On a chopping board or in a shallow dish, rub the chicken with the olive oil, followed by the spice mixture making sure it’s evenly coated.
Place the chicken, breast-side down, in the air fryer basket and cook at 180°C (350°F) for 30 minutes. Flip the chicken and cook for another 20-30 minutes, or until the internal temperature reaches 75°C (165°F) in the thickest part.
👉Tip! Use a meat thermometer for perfect results every time. It’s a small investment that takes away any guesswork, ensuring your chicken is juicy and tender, and never overcooked and dry.
Once the chicken is cooked, transfer the chicken to a plate and let it rest for 5-10 minutes before carving and serving.
Serve the chicken with air fryer roast potatoes, air fryer broccolini or any of your favourite sides. If you’re looking for a sauce, this lemon garlic sauce is perfect with chicken and potatoes!
Storage Instructions
Once the chicken has cooled, you can store it in the refrigerator wrapped tightly in plastic wrap or in an airtight container for 3-4 days. You can store it whole, or shred the meat from the chicken frame before storing which I like to do for meal prep.
You can also freeze the shredded cooked chicken in an airtight container or freezer-safe bag for up to 3 months in portions for quick and easy protein additions to meals.
To reheat the chicken, you can add it back to the air fryer at 180°C (350°F) for 5–8 minutes, or heat in the microwave in short bursts (30 seconds) to avoid drying out, until hot.
Recipe FAQs
Use a meat thermometer to check the thickest part of the chicken (usually the breast or inner thigh). It should read 75°C (165°F). If it’s below this, continue cooking in 5-minute intervals.
Yes! Depending on the size of your air fryer, you may want to cook a different sized chicken. For a larger chicken, increase the cooking time and check for doneness with a meat thermometer. A smaller chicken may need less time, so start checking around the 40-minute mark.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More air fryer chicken recipes:
Air Fryer Chicken Tenders
Air Fryer Chicken Schnitzel
Air Fryer Chicken Nuggets
Air Fryer BBQ Chicken Thighs
Air Fryer Whole Chicken
Equipment
Ingredients
- 1.5 kilogram whole chicken
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- Remove the chicken from its packaging and pat it dry with paper towels to remove excess moisture.
- In a small bowl, mix together the salt, thyme, garlic powder, smoked paprika, onion powder, and black pepper.
- Rub the olive oil all over the chicken, then evenly coat it with the spice mixture.
- Place the chicken, breast-side down, in the air fryer basket. Cook at 180°C (350°F) for 30 minutes.
- Flip the chicken and cook for another 20-30 minutes, or until the internal temperature reaches 75°C (165°F) in the thickest part.
- Transfer the chicken to a plate and let it rest for 5-10 minutes before carving and serving.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Jerry Johnson says
I was always told never to reheat cooked chicken!
Sally says
You can safely reheat it once, just make sure it’s hot all the way through!